Hamelman’ a Five Grain Sourdough
I had another go at this bake, but made a few mistakes right at the start. Rather than using the recommended 214 g of bread flour and 109 g of water for the final dough, I accidentally use 321 g bread flour and 243 g of water which I reduced to 236 from the total formula column, yikes. Other changes I made include reducing the soaker water to 150 g.
I’m quite happy with the end product considering the accidental changes I made. This was the largest loaf of bread I’ve made to date and it kind of overflowed my banneton which is better sized for 750 g loaves. So taking that into consideration I’m pleased.