Community Bake - 123 SD (Tenth Anniversary)
It’s been ten years this October since Flo posted her (now famous) 123 SD Bread. For those not familiar with our Community Bakes see THIS LINK. Reference links are posted below below. The idea of a Community Bake is for those interested in baking and learning, to bake with us and post the results. I idea is that we all learn together. This is not a bread baking competition, everyone wins!
For those that don’t use a sourdough starter, there is a yeasted version on the very bottom of this post. If you need help with anything, reply requesting help.
Those that have baked this bread before might want to add vairious ingredients. New bakers to this bread can use the links below to get the basic loaf dialed in. The beauty of the 123 SD is the formula (recipe) requires no math. As Flo said, “it’s as easy as 1.2.3...”
Flo wrote me and asked that I post her correspondence for the gang to read.
- - - - - - Flo’s Correspondence - - - - - -
Yes Oct. 2018 is the 10th anniversary of the 123 and I'm so delighted it is such a popular formula !
I don't bake bread anymore these days because I have been quite sick and one of the culprits that has been identified is wheat... I already knew since 2010 that rye makes me terribly sick, but baking without wheat is much more complicated.I have been tempted to adapt 1.2.3 to GLuten Free flours but my results have not been great.I really have had to grieve over my inability to bake bread anymore, it was such a joy and pleasure for me...I will certainly, though, one day, put my hands -and my heart- back into some (gluten free) flours to bake bread once again !
Thank you SO much for posting the bake, it thrills me as much as it honors me !
Happy baking, and please feel free to post this email from me to all the SD bakers, with a big warm hello from me.
- - - - - - Second Correspondence - - - - - -
My 123 SD is my husband's fault ;-)
I had been baking with sourdough for many years, absolutely loving it, and so did my family. I had read many books about it, and kept experimenting with new recipes. One day, as I was saying that I had too much sourdough starter for the recipe I wanted to bake, my husband said "why don't you come up with a formula to easily bake with the precise weight of ripe starter you have on hand ? I'm sure it would be helpful". I answered something like "you mean as easy as 1.2.3 ?", while thinking "hey, why not try that ?" So I weighed my starter, added double that weight of water, and then triple that weight of flour. I mixed and let the dough rest 20 minutes. I added almost 2% of the flour's weight of salt, mixed again, let it rest, folding the dough once in a while etc. We loved the result and I began to play with the formula. A publisher even wanted to edit a book on it ! With a friend, we toyed with the idea, came up with numerous variations (which have never been rendered public), but life happened and we never did it. 2 years later, I began suspecting that one of my daughters and myself were not tolerating well gluten filled flours. I tried to adapt the 1.2.3 to gluten free bread baking. It did work but my sourdough starter was then too bitter. Nowadays, I rarely bake bread. But it fills me with joy (and maybe a hint of pride ;-) ) to hear about the 123 formula being still liked and useful !
- - - - - - End Fol’s Correspondence - - - - - -
123 Sourdough - No Knead - Do Nothing For those baking the 123 for the first time - check this out.
123 Challenge Great ideas for those considering spicing things up.
Everyone is welcomed to join. Beginners and experts, all learning together.
For those that don’t use a starter, you can you this recipe that has been converted to yeast. Using a pre-ferment will boost the flavor tremendously.
- - - - - - Yeasted version of the 123 bread - - - - - -
Here is a LINK with information concerning preferments.
0.2g dried (0.17g to be exact but 0.2g is fine) or 0.5 fresh yeast. NOTE - a pinch of dry yeast is 0.22 which is plenty close enough.
Left overnight and to be used the next day when active like in the photo on My Weekend Bakery.
An optional pinch of extra yeast otherwise expect it to be slower
Something along these lines. But with such small amounts of yeast you can just use a small pinch in the poolish and use when ready. You'll get an overnight cool ferment out of it. Some extra yeast in the final dough is often added but not strictly necessary.
- - - - - - End yeasted version of the 123 bread - - - - - -