Sourdough Bread

Liquid Levain
Ingredients Flour Rye Water Liquid starter LBS. 2 2 1 OZS. 7.125 2 9.125 0.5 METRIC 1.11 kg 58g 1.168 L 467 g BAKERS % 95 5 100 40

Total a r. !t. " #.$% #.&'( )g #(' Method: Mi u!til i!"or#orated. $oug% te&#erature s%ould 'e 70(F. Let )er&e!t at roo& te&#erature )or 12 %ours 'e)ore &i i!g t%e )i!al doug%.

*inal +ough
Ingredients Flour Water +alt W%eat ger&, toasted Liquid le-ai! LBS. 12 7 OZS. 5.625 6.625 5 * 2.75 METRIC 5.607 kg *.*64 kg 140 g 84 g 2.804 kg BAKERS % 100 60 2.5 1.5 50

Total a r. !t. #" $ ,# )g #,( Method: .!"or#orate t%e )lour, salt, yeast a!d /ater 'y %a!d. +quee0e t%e doug% t%roug% your )i!gers to re&o-e a!y lu&#s. 1%e )i!al doug% te&#erature s%ould 'e 78(F to 80(F. 2la"e t%e doug% i! a /ell3oiled "o!tai!er. Forty3)i-e &i!utes a)ter t%e i!itial i!"or#oratio!, "%e"k t%e doug% to &ake sure t%at )er&e!tatio! is i! #rogress. 1%e doug% s%ould )eel s&oot%, 'e /ell %ydrated a!d )eel as i) so&e gas %as a""u&ulated. For t%e )irst )old, gi-e t%e doug% o!e tur!. Retur! t%e doug% to t%e /ell3 oiled 'i!, a!d let it )er&e!t )or a!ot%er 45 &i!utes 'e)ore gi-i!g it a se"o!d )old. 1%e!, 45 &i!utes later, )old t%e doug% a t%ird ti&e. Let t%e doug% rest )or 45 &i!utes a)ter t%e t%ird )old, t%e! di-ide a!d #res%a#e. 4llo/ a *03&i!ute rest, a!d s%a#e i!to its )i!al )or&. For a 5003g 'atard, #roo) )or t/o %ours at 78(F, a!d 'ake at 450(F /it% t/o se"o!ds o) stea& )or *0 to *5 &i!utes. 5e!t t%e 'read )or t%e last 10 &i!utes o) t%e 'ake.