Getting ready to undertake a 30 loaf experiment over the next 15 weeks or so using different flours and combinations. I plan to use the same base formula and technique through out the entire series keeping everything as identical as possible. I'm not really sure what I'm looking for but sometimes it's all about the journey, not the destination.
I'm going to be keeping a journal on every batch and I will post those as well as pictures.
For your own sourdough loaf record copy go to:
Base formula makes 2 loaves
1000g flour
700g water @ 95F
150g starter refreshed 12 hours before
22g salt
6 S&F 20 minutes apart
12 hour bulk ferment
2 hour final proof in bannaton
All loaves will be baked in a Romeratopf clay baker at 425F covered 1st 20 minutes then uncovered until internal temperature reaches 210F.
Totals
1075 g flour (75 from starter)
775 g water (75 from starter)
22 g salt (at 2%)
1872 g final dough weight
72.1% hydration
1075 g flour (75 from starter)
775 g water (75 from starter)
22 g salt (at 2%)
1872 g final dough weight
72.1% hydration
Sequence of loaves
100% store bought white flour. Gold Medal AP flour
100% hard white wheat
100% hard red wheat
100% spelt
100% kamut
50% Gold Medal AP 50% hard white
50% Gold Medal AP 50% hard red
50% Gold Medal AP 50% spelt
50% Gold Medal 50% kamut
50% hard white 50% hard red
50% hard white 50% spelt
50% hard white 50% kamut
50% hard red 50% spelt
50% hard red 50% kamut
50% spelt 50% kamut
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