01 Your dough
g
55% · Firmer85% · Wetter
Your ingredients
OUR USUAL RECIPEStrong white flour482g
Whole wheat flour53g
Water347g
Active starter106g
Salt12g
Exact total1,000 g
Hydration includes the water and flour already in your starter. Ingredients are rounded to whole grams, with the total kept exact.
Fine-tune the recipe
%
%
%
%
Starter and salt percentages are calculated from the total flour, including flour in the starter. Whole wheat percentage applies to the fresh flour you add. Your normal starter is 100% hydration (equal weights of flour and water).
How much starter should I prepare?
g
170g to prepare
A simple 1:2:2 feeding, using half strong flour and half whole wheat. Feed near your usual time and use at peak.
34 g
34 g
34 g
68 g
Our simple bread-making method
- Use the starter near peak, or just beginning to fall.
- Mix starter with water, then add the flours and salt. Mix by hand for 3–5 minutes.
- Cover for 30 minutes. Do three gentle stretch-and-fold sets, about 30 minutes apart.
- Continue bulk fermentation until the dough is adequately risen and aerated. Time depends on starter activity and dough temperature.
- Pre-shape gently. Rest 15–20 minutes, final-shape, then transfer to a floured proofing basket.
- Cover and refrigerate at about 4°C overnight. Bake straight from the fridge in a thoroughly preheated Dutch oven.
- For a 1 kg loaf, start with 25 minutes covered at 240°C, then 20–30 minutes uncovered at 220°C. Adjust for loaf size and oven.