Starter Bread Experiment – April 14, 2019

Starter Bread

Ingredients

IngredientAmountBakers Percentage
Starter (50 / 50)100g (50g flour)
Bread Flour100g
Total Flour150g100%
Water121g water
(117 + 2 oops, +2 “seems dry”)
80%
Salt3g2%

Timeline

Day Before

  • Day before woke up starter, fed twice

2018-04-13 – 2:00 PM

  • Mix ingredients
  • Stretch and fold
  • Short rest
  • Add salt that I forgot
  • Stretch and fold
Rested after first stretch and fold

2018-04-13 – 2:20 PM

  • Cover and rest

2018-04-13 – 4:10 PM

  • Stretch and fold #3
  • Form ball
  • Cover with oil and plastic wrap
  • Put into oven with light on to wake up since it seems sluggish
Consistency at this stage

2019-04-13 – 5:10 PM

  • Into the fridge to slow rise overnight.
After oven-light rise, and on its way to the fridge

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