83-84% hydration is where the dough really seems to get wetter and even more sticky. This is also the first recipe that’s scaled down 20%. To 400g total flour, instead of 500g. One percent water is 4g instead of 5g. I am troubleshooting oven rise and the presence of the “ear” – I think my dough was too large for my dutch oven.
Levian
| INGREDIENT | AMOUNT | BAKER’S PERCENTAGE |
| Sourdough Starter | 16 g | 20% |
| Water | 80 g | 100% |
| King Arthur AP Flour | 80 g | 100% |
Dough
| INGREDIENT | AMOUNT | BAKER’S PERCENTAGE |
| Water | 248 g | 77.5% |
| King Arthur AP Flour | 280 g | 87.50% |
| Whole Wheat Flour | 16 g | 5% |
| Rye Flour | 16 g | 5% |
| Salt | 7 g | 2% | Levian | 176 g |
Final Mixture
| INGREDIENT | AMOUNT | BAKER’S PERCENTAGE |
| Water | 336 g | 84% |
| Salt | 7 g | 2% |
| Flour | 400 g | 100% |
ISO 800 | f/2.5 | 1/80 | 35mm
Ben There Shot That 