I can often be found baking. Breads, cookies, scones, and more. Last May I started a sourdough culture and made a few loaves from Flour Water Salt Yeast by Ken Forkish. Sometimes it’s good, sometimes not – it’s always a learning experience.
A few weeks ago I decided to make baguettes. The first batch followed the King Arthur Flour Classic Baguettes recipe, and they came out good. After that I had a swell head, and tried making my own recipe, which included drastically increasing the hydration of the dough to 80%. Not so good. Twice. Back to the King Arthur Flour recipe, which has a hydration of around 68%.
This week saw the King Arthur Flour recipe tweaked to include my own starter (no commercial yeast, woo!) and a slightly higher hydration of 70%. My recipe is below. I think I’ll gradually increase the hydration.
Levian
| INGREDIENT | AMOUNT | BAKER’S PERCENTAGE |
| Sourdough Starter | 40 g | 20% |
| Water | 100 g | 100% |
| King Arthur AP Flour | 100 g | 100% |
Dough
| INGREDIENT | AMOUNT | BAKER’S PERCENTAGE |
| Water | 260 g | 62% |
| Salt | 11 g | 2% |
| King Arthur AP Flour | 418 g | 100% |
Final Mixture
| INGREDIENT | AMOUNT | BAKER’S PERCENTAGE |
| Water | 380 g | 70.6% |
| Salt | 11 g | 2% |
| King Arthur AP Flour | 538 g | 100% |
Ben There Shot That 