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The measured loaf
Formula
- Other flour
- 500g
- Added water
- 350g
- Starter
- 100g
- Starter hydration
- 100%
- Salt
- 10g
- Feed ratio
- 1:1:1
- Hours since feed
- 72h
Calculated (grams)
Total flour
550 g
Starter flour
50 g
Starter water
50 g
Total water
400 g
True hydration
72.7%
Process
- Bulk fermentation
- 240min
- Folds
- 3 sets
- Aliquot rise
- 40%
Bake
- Bake temp
- 425°C
- Baking vessel
- Loaf pan
Ratings (1–10)
- Oven spring
- 7
- Ear
- 4
- Crumb
- 8
- Flavor
- 9
- Sourness
- 5
- Crust
- 7
- Overall
- 7
Baker's notes
Overproofed bread which resulted in lower rise than expected.
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