Test Loaf Full Formula from “Make Your Own Sourdough Starter With Me!”

Test Loaf 

Printable Recipe

Teresa L Greenway All rights reserved worldwide Jan 2018.

This is the test loaf formula used in the live series, “Make Your Own Sourdough Starter With Me!” I baked this loaf on day 12. You can find the whole series HERE. You can find just the test loaf HERE.

Feed your starter in the early morning at 8-9:00 am and mix dough later in the afternoon around 3:00 pm. I used a hybrid starter made using a 50/50 mix of all purpose flour and freshly ground hard white wheat flour.

Mix together:

  • 120 grams vigorous sourdough starter at 100% hydration
  • 250 grams water
  • 400 grams bread flour (my flour is 12% protein level)
  • 9 grams sea salt

779 grams dough at 67% hydration (enough for one loaf)

  1. Feed starter within 6-8 hours of mixing dough.
  2. At around 3-4:00 pm mix dough.
  3. Fold once each hour over the next four hours bulk ferment.
  4. Rest dough for 30 minutes.
  5. Pre-shape dough.
  6. Bench rest dough for 15 minutes.
  7. Final shape dough.
  8. Place in floured banneton and cover with a plastic bag.
  9. Refrigerate over night for 10-12 hours.
  10. Final proof dough until ready (mine took about 2.5 hours)
  11. I final proofed at 74F/23C and then 76F/24C for the last hour in my proofer.
  12. Pre-heat oven and oven stone (or Dutch oven) about one hour before baking at 480F/248C
  13. Score loaf and place it in on the baking stone or into Dutch oven.
  14. Mist the dough with water and place a lid over it.
  15. Bake for 14 minutes and then remove the lid.
  16. Bake for 15-20 minutes more until nicely brown or internal temperature reaches 205-210F/96-98C
  17. Remove dough carefully and let cool on a cooling grate.

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