60% Fresh Ground Durum 10/21/2016

(TDW)

2198.4

TOTAL FORMULA
Ingredients
Total Flour

%
100.00%

Org. Hard UB Flour

40.00%
Org. Durum Flour
60.00%
France)
2.00%
Water
74.00%
Org. Field Honey
6.00%
(my own)
0.70%
Org. Gluten (my own) 0.50%
Seed

0.00%

Totals

183.20%

grams
1200

SOAKER
%

Pooilsh

POOLISH

grams

480
720
24
888
72
8.4
6

% grams
0
0.0%

0.0%
0.0%
0.0%

0
0
0
0
2198.4

0.00%

0.0%

0
0
0
0
0
0
0
0
0
0
0
0
0

10/21/2016

Refresh starter the day before first build if needed.

Mix starter-ferment 12-15 hours at room temp. Grind flour the day before. Let sit uncovered at room temperature to
salt and 25g of water after autolysis.Add remainder water on second stretch and fold.
Stretch and fold every 30 minutes for 3 hours. Bulk ferment in fridge 24 hours.
Place into fridge for slow 24 hour proof.
minutes remove lids. Bake ~ 20 more minutes until done and internal temp is 200-205F.

Starter

15.00% Fermented

SOURDOUGH STARTER
%
100.0%

100.0%
0.0%
0.0%
100.0%

20.0%
220.00%

FINAL DOUGH
grams
180.0 Total Flour

180.0 Flour
0.0 Flour
0.0 Island France)
180.0 Water
0.0 Org. Field Honey
0.0 Wheat (my own)
0.0 own)
0.0
0.0 Soaker
36.0
0.0 Poolish
0.0 Starter
396

t sit uncovered at room temperature to normalize hydration.

and fold.
s.

s 200-205F.

8%

1020

300
720
24
708
72
8.4
6
0
0
0
360

2198.4