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Jeffrey Hamelman’s Vermont Sourdough

https://www.kingarthurflour.com/recipes/vermont-sourdough-recipe Bakers Percentage Liquid levain starter 154 gm all purpose flour190 gm water16 gm starter14 – 16 hours ferment Dough 740 gm bread flour98 gm rye flour491 gm water20 gm salt Autolyse 360 gm Levain1329 gm Dough (no salt)1 hour Mix 1689 gm Dough & Levain20 gm saltmedium gluten Development...

Marlene

June 9, 2020
270 Views

Sourdough Bread 75% hydration 20% levain

Ingredients 450 gm Bread Flour100 gm Sourdough starter325 gm water10 gm salt Autolyse 450 gm flour325 gm water1 hournotes:4:30am start5:30am done Mix 750 gm Autolyse10 gm salt100 gm starterfull gluten developmentnotes:5:30am3min mix very full gluten Bulk Fermentation every 30 min fold first 2 hoursevery 60 min fold next 2 hoursnotes:7:00am...

Marlene

May 29, 2020

Dunlap Pizza Dough

Ingredients 1000 grams “00” Flour 100% 593 grams water 59% 15 grams salt 1.5% 7 grams Instant yeast 0.7% 2 grams Sugar 0.2% 5 grams Olive oil 0.5% Mixing and Proofing Instructions dissolve salt and sugar in the water add water mixture to bowl containing the flour (do not mix)...

Marlene

April 7, 2020

Pita bread

Chef John’s Pita Bread https://www.allrecipes.com/recipe/232719/chef-johns-pita-bread/ Ingredients Poolish 7 gm Instant Yeast 237 gm Water (100F) 125 gm All purpose Flour Dough 69% hydration 369 gm Poolish 107% water from Poolish 69% flour from Poolish 36% 20 gm Olive oil 6% 10 gm Salt 3% 220 gm All purpose Flour 64%...

Marlene

April 6, 2020
314 Views

Extra Sour Sourdough

Extra Sour Sourdough Ingredients Levain 100 gm starter 100 gm Whole Wheat 100 gm All Purpose 200 gm Water Dough 75% Hydration Ingredients Bakers Percent 720 gm Bread Flour 72% 54 gm Whole Wheat Flour 5.4% 47 gm Rye Flour 4.7% 400 gm ripe/mature Levain 40% (1/2 flour) 550 gm...

Marlene

April 5, 2020
196 Views