Have I lost my way?

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sandyut

Smoking Guru
Original poster
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Feb 18, 2015
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Colorado
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.
 
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.
 
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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.
 
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.
 
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.

 
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