The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

One kilo of sourdough per one kilo of flour

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Abelbreadgallery's picture
Abelbreadgallery

One kilo of sourdough per one kilo of flour

25% organic stoneground wheat flour T80, 25% bread flour, 25% whole wheat flour, 25% whole rye flour and 100% sourdough. This means the dough contains 1 kilo of sourdough per 1 kilo of flour. I made this bread with the leftover dough of the Intensive Course with bakery instructor Josep Pascual in Barcelona. The dough contains an important quantity of wholemeal so it's quite easy to decorate it with the "lame".

 

 

isand66's picture
isand66

Wow...what a great looking bread.  So how did it taste and how was the crumb?  What hydration was the final dough?

dabrownman's picture
dabrownman

100 percent SD to flour!  It must have proofed in 10 minutes and tasted like vinegar:-)  Well done and Happy Baking 

gary.turner's picture
gary.turner

Tell us more about the leaven. Hydration? Flour type? With that much SD, it has a significant effect on the total formula.

That loaf looks great, and I love the sausage cut scoring.

cheers,

gary

adri's picture
adri

My standard formula is: As much sourdough(levain) as flour added in the final dough. I believe this is what you ment? This is 33% of the flour prefermented.

Or does your 100% flour already includes the flour of the sourdough? That would mean: "Twice as much sourdough as flour added in the final dough"? This is 50% of the flour prefermented. I just use this for some ryes.

The nice thing about this formula is: 33% of the flour prefermented is usually the maximum for wheat and the minimum for rye. It works for everything.

Adrian

Abelbreadgallery's picture
Abelbreadgallery

The formula is: 1.000 gr flours (1/3 bread flour, 1/3 whole wheat flour, 1/3 whole rye) , 450 ml water, 1.000 gr of liquid sourdough 120% hydration (this sourdough contains then 450 grams of organic stoneground wheat flour T80 and 550 ml of water). Salt about 30 grams to compensate the great amount of water in the levain.

adri's picture
adri

So you basically have 31% (450g/1450g) of the total flour prefermented; 2.1% of salt; and a hydration of 69%.

How does the hydration of the sourdough influence your decision of how much salt you use? (2.1% is not that much more than 2% I usually aim for. My mostly used bascula isn't that precise that 2.1% might also be the actual content).

I like it, that Non-Germans also use this amount of sourdough :) Do you have a photo of the crumb.

Adrian

Abelbreadgallery's picture
Abelbreadgallery