Today's Completely Made-Up Bread
Knowing I'd work at home today (Wednesday) I made a preferment Tuesday morning:
100 G KA Bread flour
100 G 100% hydration starter
60 g water
Tuesday night I made the dough:
All of the preferment
400 g KA all purpose
35 g rye
35 g oat flour
15 g salt
44o g water
30 min autolyse
Was really wet, so added flour until I could get some development. (Think I need to learn how to calculate the starter into the final %s. Was aiming for 68-70% hydration)
15 minutes kneading
1.5 hour proof, with S&F at 30 and 60
Pre-shape, rest and shape, and into the fridge overnight.
1.5 hours at room temp this morning
Baked w/preheat at 475 for 15 with steam, 30 without (for the badly-shaped batard) and in the combo cooker for the boule.
Pretty standard, delicious sourdough. My shaping skills have plateaued at a very low level, so need to work on those.
Comments
Or as the French call it, Pain de Complètement Confectionnés (d'Aujourd'hui)
:D
C'est vrai!
Flour
100g(added to preferment)
50g(from starter)
400g
35g
35g
620 g total flour
Water
50(from starter)
60(added to preferm)
440
550 g total water
550 / 620 = 88.7% hydration
For a 70% hydration:
620 flour x 70%(or .7) = 434g total water
So you should have added 324g water to the final dough.
110 g(water in preferment) + 324 to final dough = 434.
I suspected something as simple as arithmetic was my issue.