my go-to sourdough formula
- Flour: 50% hi gluten bread flour, 20% T70 malted wheat, 20% T85 wheat, 10% whole wheat
- Water: 74-78%
- Starter: 19%, fed 10-12 hours before @ 85% hydration
- Salt: 2.1%
the absolute most casual version of how I do it: right here ->
*times & temps & how to bake might change in your kitchen
sourdough focaccia
formula:
- 420g strong white flour
- 5g diastatic malt (~1.2%)
- 387g cold water (~85% hydration)
- 160g active sourdough starter (~38%)
- 5g honey (~1.2%)
- 11g salt (~2.5%)
method:
- hand mix flour, starter, honey, & water (holding back 10g water). cover & rest 75-90 minutes
- add salt & remaining water, hand mixing until fully incorporated. rest 30 minutes
- perform a second short hand mix, gently bringing dough together. move dough to oiled container
- bulk for 1.5 hrs, gently coil folding 2x throughout
- divide dough into 2 ~475g halves, & place in oiled 8" or 9" pans
- proof at room temperature (ideally not above 75º F) for 10-14 hours
- heat oven to 450º F
- carefully dimple tops with wet hands
- add olive oil, salt, & anything else you want
- bake 20-24 minutes
Video coming soon!!
sourdough bagels
formula:
- 478g Bread Flour
- 6g diastatic malt (~1%)
- 8g barley malt syrup (~1.5%) + more for boiling
- 232g cool water (48%)
- 12g salt (~2.5%)
- 100g active sourdough starter
- water in starer brings hydration to 58%
method:
- knead everything but the salt until just incorporated & rest, covered, for 90 minutes
- add dough, salt, & 2-5g water to stand mixer bowl & mix on first speed, until dough is smooth
- rest dough until roughly 1.5x in size (2-4 hour minimum) performing one set of stretch & folds after the first 30-45 minutes
- divide into 6 balls @ ~135g
- rest on a lined sheet tray for 30 minutes
- poke through balls & shape bagel, closing any seam/creating tension towards the middle of the bagel hole
- rest, covered, on lined tray for 10 minutes, then refrigerate overnight
the next morning:
- make sure a bagel passes a float test or continue proofing until one does
- heat baking stone to 450º F
- boil large pot of water & add 2 heaping TBS of barley malt syrup
- boil bagels for 30-40 seconds per side
- transfer to ice bath, pat dry, then move to a parchment lined peel
- brush with egg or cornstarch wash, top as you like
- bake 16-20 minutes (rotating after 12)