Weekday Sourdough – 84%

Posted byBenjamin SmithPosted infoodTags:, ,

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 | 35mmISO 800 | f/2.5 | 1/80 | 35mm

ISO 800 | f/2.5 | 1/80 | 35mm


IMG_20180511_184520.jpgIMG_20180511_184520.jpg

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