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The Three Ingredient Loaf
Formula
- Bread flour
- 3.5cups
- Added water
- 1.25cups
- Starter
- 0.5cups
- Starter hydration
- 100%
- Salt
- 12g
- Feed ratio
- 1:1:1
- Hours since feed
- 12h
Calculated (grams)
Total flour
477 g
Starter flour
57 g
Starter water
57 g
Total water
357 g
True hydration
74.8%
Environment
- Room temp
- 21.4°C
Process
- Bulk fermentation
- 390min
- Folds
- 3 sets
- Aliquot rise
- 40%
- Cold proof
- 12h
Bake
- Bake temp
- 218.3°C
Ratings (1–10)
- Oven spring
- 10
- Ear
- 9
- Crumb
- 8
- Flavor
- 5
- Sourness
- 3
- Crust
- 10
- Overall
- 8
Baker's notes
Used great value bread flour. The oven temperature was at 21.4C at the start of bulk ferment but kept increasing due to oven light being turned on and after 4hrs of bulk ferment, it was at 37.5C.
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