Just curious how you measure your hydration as I've seen it 2 ways - one including the starter (which is how I measure mine) and one just the flour & water used in the dough without the starter...
(Will be making 3 of these tonight/tomorrow morning myself too - dough scaling weight is about 520g each with my usual quantities)
My recipe (currently autolyzing) calls for 320g ripe starter (50/50, flour/water), 800g flour (500g white, 300g wholemeal) and 460g water to give an overall hydration of 65%. A total of 800+160 = 960g flour to 460+160 = 600g water so about 63% hydration. I stick to the 1% salt recommendations here, so that mix gets 12g salt, or 4g per cooked loaf which come out at about 425g out of the oven... Will post photos if I remember!
Just curious how you measure your hydration as I've seen it 2 ways - one including the starter (which is how I measure mine) and one just the flour & water used in the dough without the starter...
(Will be making 3 of these tonight/tomorrow morning myself too - dough scaling weight is about 520g each with my usual quantities)
Cheers,
-Gordon
490 ml liquid sourdough (50% flour 50% water); 680 gr bread flour; 360 ml water; 15 gr salt.
So it's 925 gr flour per 605 ml water : 65% hydration.
So the same way I calculate my hydrations.
Incidentally, they look good too!
My recipe (currently autolyzing) calls for 320g ripe starter (50/50, flour/water), 800g flour (500g white, 300g wholemeal) and 460g water to give an overall hydration of 65%. A total of 800+160 = 960g flour to 460+160 = 600g water so about 63% hydration. I stick to the 1% salt recommendations here, so that mix gets 12g salt, or 4g per cooked loaf which come out at about 425g out of the oven... Will post photos if I remember!
Thanks,
-Gordon
this is a 30/70 mix of wholemeal/white flours.
Very nice. Congratulations.