The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Today's Completely Made-Up Bread

jamesjr54's picture

Today's Completely Made-Up Bread

Knowing I'd work at home today (Wednesday) I made a preferment Tuesday morning: 

100 G KA Bread flour

100 G 100% hydration starter

60 g water

Tuesday night I made the dough:

All of the preferment

400 g KA all purpose

35 g rye

35 g oat flour

15 g salt

44o g water

30 min autolyse

Was really wet, so added flour until I could get some development. (Think I need to learn how to calculate the starter into the final %s. Was aiming for 68-70% hydration)

15 minutes kneading

1.5 hour proof, with S&F at 30 and 60

Pre-shape, rest and shape, and into the fridge overnight.

1.5 hours at room temp this morning

Baked w/preheat at 475 for 15 with steam, 30 without (for the badly-shaped batard) and in the combo cooker for the boule.

Pretty standard, delicious sourdough. My shaping skills have plateaued at a very low level, so need to work on those. 


thomaschacon's picture
thomaschacon (not verified)

Or as the French call it, Pain de Complètement Confectionnés (d'Aujourd'hui)


jamesjr54's picture

C'est vrai!

mrfrost's picture

100g(added to preferment)
50g(from starter)

620 g total flour

50(from starter)
60(added to preferm)
550 g total water

550 / 620 = 88.7% hydration

For a 70% hydration:
    620 flour x 70%(or .7) = 434g total water

So you should have added 324g water to the final dough.

    110 g(water in preferment) + 324 to final dough = 434.

jamesjr54's picture

I suspected something as simple as arithmetic was my issue.