Sourdough Bread
December 23rd, 2023

Step 1

Levain

12/31/23 1:30 PM

100 Grams of AP Flour @ 78° F

20 Grams of Starter

100 Grams of Water @ 76° F

Step 2

Autolyse

12/31/23 1:00 PM

1000 Grams of Flour

600 Grams of Water @ 100° F

Step 3

Mix

12/31/23 2:00 PM

212 Grams of Levain

1000 Grams of Result of autolyse

Step 4

Bulk Ferment

1/7/24 2:00 PM

1000 Grams of Wheat Flour @ 79° F