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November 1, 2026Baked
Easy crusty loaf #3
Formula
- Other flour
- 500g
- Added water
- 315g
- Starter
- 121g
- Starter hydration
- 100%
- Salt
- 6g
- Feed ratio
- 1:1:1
- Hours since feed
- 168h
- Starter age
- Heirloom
Calculated (grams)
Total flour
561 g
Starter flour
61 g
Starter water
61 g
Total water
376 g
True hydration
67%
Process
- Bulk fermentation
- 300min
- Folds
- 3 sets overall at varied times
- Aliquot rise
- 75%
- Cold proof
- 13h
Bake
- Bake temp
- 425°C
- Baking vessel
- Loaf Pan
Loaf scorecard
- Oven spring
- Great lift
Ratings (1–10)
- Oven spring
- 8
- Ear
- 5
Baker's notes
Added 1 tsp sage to the dough while getting it ready for cold ferment
More photos