First bread of the year..
Here was my first bread of the year. I was looking to make a lean(er) type sourdough bread, but strike a stronger balance of sweet vs. sour, so I used the natural unfiltered honey I got from the beekeeper nearby, and increased it 10% by weight of flour. 80% is white flour, 20% is whole einkorn (unsifted) flour.
Maybe a little under-final-proofed, but it is well fermented, light and fluffy, and goes very nicely with spreads or a sandwich. I'm glad there weren't too many large holes because I was given a whole set of delicious berry spreads for the holidays. It turned a bit dark in the oven, especially near the crusty parts, but I didn't mind too much. They are tasty crunches.
All weights in grams.
Total Dough Weight: 1000
Total Dough Hydration: 68% (estimated)
Total Dough Flour Weight: 595
Total Dough Water Weight: 405
Levain Percentage: 30%
Levain Hydration: 125%
Starter Percentage: 10% of levain
Starter Hydration: 125%
Flour Soaker Percentage: 28%
Flour Soaker Hydration: 80%
Flour Soaker Salt Percentage: 1%
Final Dough Salt Percentage: 1.5%
Final Dough Honey Percentage: 10%
Honey Hydration Estimate: 75% hydration
KA Bread Flour Weight: 171
Water Weight: 214
Starter Weight: 18
Whole Einkorn Flour Weight: 119
KA AP Flour: 48
Water Weight: 134
Salt Weight: 2
KA AP Flour: 249
Wild Blackberry Unfiltered Honey: 60
Next up: Make a lightbox to get better photographs.
And, Doc's Waffles.