Bread decoding
Hi, im new here and have been making bread for about 2 years now. I was hired as a grill cook and our sous chef showed me how he made our house bread. He had been fired for reasons and I was left with his bread starter, and basic knowledge of only knowing how to do this one bread. Practice practice, etc blah blah and now I really enjoy it. Even though I produce a lot of bread now I still cannot figure out math wise our house bread or the process that I use. I was told our starter has beer yeast and champagne yeast in it (unknown amounts) and I feed it with 1:1 water bread flour. Maybe someone could help me just understand what exactly is going on in the recipe. This would help me and be the so called "key" for me to be able to play around a lot more with my current recipes. My process is as follows...
Starter 24hour rest- 500g water
- 500g bread flour
- 870g Water 100% Hydration
- 650g Bread Flour 75% Flour
- 970g Starter
- 10g yeast
- Sponge
- 1000g bread flour
- 8g yeast