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Baked Loaf 
Final shaping 
Baked top view 
Inside the bread
October 26, 2026Baked
Easy Crusty Loaf #2
Formula
- Other flour
- 500g
- Added water
- 315g
- Starter
- 120g
- Starter hydration
- 100%
- Salt
- 10g
- Feed ratio
- 1:1:1
- Hours since feed
- 36h
Calculated (grams)
Total flour
560 g
Starter flour
60 g
Starter water
60 g
Total water
375 g
True hydration
67%
Environment
- Room temp
- 22.4°C
- Humidity
- 43%
- Dough temp
- 25°C
Process
- Bulk fermentation
- 240min
- Folds
- 3 sets of stretch and fold
- Cold proof
- 38h
Bake
- Bake temp
- 425°C
- Baking vessel
- Bread pan
Ratings (1–10)
- Oven spring
- 8
- Ear
- 8
- Crumb
- 6
- Flavor
- 7
- Sourness
- 6
- Crust
- 7
- Overall
- 7
Baker's notes
Recipe from “The Beginner’s Guide to Sourdough” book Cold proof started on Saturday - 6.40pm
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