dailysourdough2
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Daily sourdough
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Dough mass, g:17201. Levain build
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IngredientBuild 1 mass, gBuild 2 mass, gBuild 3 mass, g
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Dough hydration, %:70%
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Starter, 100 % hydration800
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Bread flour1660120
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Levain hydration, %:70%Water, 35 °C104284
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Σ (last build added)34136340
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Prefermented flour, %20%
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2. Final mix
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IngredientMass, gBakers %
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Levain34034%
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Bread flour60060%
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Whole wheat flour10010%
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Total ingredientsMass, gBakers %Spelt flour10010%
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Water, 35 °C56056%
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Bread flour80080%Salt202%
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Whole wheat flour10010%Σ1720172%
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Spelt flour 81210010%
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Water70070%
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Salt202%
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Σ1720172.0%
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Process:
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1. Build levain with the amounts written. Builds are done at 6-8 hour intervals, ideally builds 1 and 2 are ripened at 25C for 6 hours and build 3 at ambient temperature for 8 hours (better underferment then overment).
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2. 30 minutes before mixing final mix, autolyse the flours and water (if chosen hydration allows).
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3. Mix autolysed flours, levain and salt. Bulk ferment 3.5 hours at 25 C. Stretch and fold as many times as deemed necessary. For 70% hydration three SF's are enough.
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4. Divide, bench rest 15 min., shape. Proof 1 hour at 25 C.
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5. Bake according to personal preference when baking a hearth bread.
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Sheet1
Sheet2
Sheet3