Have I lost my way?

[sandyut]

I sometimes over research things...true.
This is my base SD recipe that works very well about 90% of the time. I have had a few odd looking but good tasting outcomes. but I feel like I need a sanity check on the recipe as I went to find where I got it and cant locate it. If it matters - I live in a very dry state.

• 100g Starter
• 350g water
• 500g flour
• 10g salt

The process after mixing is the well established autolyse, pull fold, etc. that part I am not worried about.

thanks in advance to the bread makers.

 

[BrianGSDTexoma]

Close to mine except I use 375 water. Of coarse humidity effects that. I am far from an expert! My recipe calls for 400 water but that usually way to much. If dough is dry I just wet my hands when folding to add a little water. My other recipe uses 350 water and only 50 starter but it bulks overnight.

 

[bregent]

That's the basic formula that I use down to the gram. It's based on Tartine Country Bread.

 

[sandyut]

perfect thank you! I'll stay the course. Most round loaves are real nice. One didnt rise much and looked funny but tasted great.

I want to try a loaf in a bread pan. I have a batch I started last night, gonna try the 10x5 bread pan with it.

 

[BGKYSmoker]

100g of starter is allot

your making 1 boule?

 

[sandyut]

100g of starter is allot

your making 1 boule?

yeah, just one at a time. My current batch started with about 70g as I ran low after a mishap. in winter (and still this spring) my house is never above 68. Summer with AC blasting I let it get quite a bit warmer.

 

[BrianGSDTexoma]

perfect thank you! I'll stay the course. Most round loaves are real nice. One didnt rise much and looked funny but tasted great.

I want to try a loaf in a bread pan. I have a batch I started last night, gonna try the 10x5 bread pan with it.

This the one I use for my loaf but hydration to high for me. I cut back to 375 water and use all white bread flour.

The Simple Sourdough Tin Loaf of Your Dreams

I make a lot of sourdough bread. An absurd amount really. But I also eat a lot of sourdough bread. For breakfast. With dinner. A slice dipped in olive oil and covered in shaved Pecorino Romano for a midnight snack. Most of the time I tend to make boule-like shaped, hearth-style sourdoughs (i.e...

bakednyc.com

 

[bregent]

100g of starter is allot

Seems right to me. 100g is 20% of the flour, which is pretty typical and on the low end for many formulas. I wouldn't use less.