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  • Bread 01

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    Sam Leach
    3 views6 pages
    This document contains recipes and instructions for making bread with different flours, hydration levels, and techniques. It includes 7 bread recipes: Table Loaf, Pain de Campagne at 78% hydration, Pain de Campagne at 76% hydration, Khorasan, Pizza, Tartine Country, and Pain de Campagne at 72% hydration. For each it provides the ingredients, weights, percentages, and schedule for making the bread.

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    This document contains recipes and instructions for making bread with different flours, hydration levels, and techniques. It includes 7 bread recipes: Table Loaf, Pain de Campagne at 78% hydration, Pain de Campagne at 76% hydration, Khorasan, Pizza, Tartine Country, and Pain de Campagne at 72% hydration. For each it provides the ingredients, weights, percentages, and schedule for making the bread.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    3 views6 pages

    Bread 01

    Uploaded by

    Sam Leach
    This document contains recipes and instructions for making bread with different flours, hydration levels, and techniques. It includes 7 bread recipes: Table Loaf, Pain de Campagne at 78% hydration, Pain de Campagne at 76% hydration, Khorasan, Pizza, Tartine Country, and Pain de Campagne at 72% hydration. For each it provides the ingredients, weights, percentages, and schedule for making the bread.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 6

    TABLE LOAF

    500g Boule 0
    700g Batard 2
    900g Boule 0

    Total Dough Weight (g) 1456


    Total Hydration (%) 72.4
    Total Salt (%) 1.8
    Total Flour (g) 833
    Total Water (g) 604

    LEVAIN
    Ingredient Weight (g) % x1.25

    Wholemeal Flour 100 100.0 125


    Water 50 50.0 63
    Starter (Rye/White 100%) 30 30.0 38
    Total 180 180.0 225

    FINAL MIX
    Ingredient Weight (g) % Bassinage

    White Flour (Shipton no.4) 585 81.45


    Wholemeal Flour 112 15.62
    Dark Rye Flour 21 2.93
    Water 539 75
    Levain 180 25.1
    Salt 15 2.09
    Diastatic Malt 4 0.56
    Total 1456 202.75

    SCHEDULE
    Process Time (hrs) Room Temp Dough Temp

    Leaven Build
    Autolyse
    Final Mix
    Bulk Ferment
    Final Prove
    Retard
    PAIN DE CAMPAGNE - 78%

    500g Boule 0
    700g Batard 2
    900g Boule 0

    Total Dough Weight (g) 1456


    Total Hydration (%) 78.2
    Total Salt (%) 1.8
    Total Flour (g) 807
    Total Water (g) 631

    LEVAIN
    Ingredient Weight (g) % x 1.25

    White Flour 22 49.00 27


    Rye Flour 22 51.00 28
    Water 44 100.00 55
    Starter (Rye/White 100%) 59 133.00 73
    Total 147 333.00 183

    FINAL MIX
    Ingredient Weight (g) % Bassinage

    White Flour (Shipton no.4) 0 0.00


    White Flour (Shipton T55) 587 80.00
    Wholemeal Flour 109 14.93
    Dark Rye Flour 37 5.07
    Water 557 76.00 517 / 40
    Levain 147 20.00
    Salt 15 2.00
    Diastatic Malt 4 0.53
    Total 1456 198.53

    SCHEDULE
    Process Time (hrs) Room Temp Dough Temp

    Leaven Build 3.5 24


    Autolyse 3.5 24
    Final Mix Low/Medium 24
    Bulk Ferment 5.5 24
    Final Prove 1.5 24
    Retard 18 4
    PAIN DE CAMPAGNE - 76%

    500g Boule 0
    700g Batard 2
    900g Boule 0

    Total Dough Weight (g) 1456


    Total Hydration (%) 76.4
    Total Salt (%) 1.8
    Total Flour (g) 815
    Total Water (g) 622

    LEVAIN
    Ingredient Weight (g) % x 1.25

    White Flour 22 49.00 27


    Rye Flour 23 51.00 28
    Water 44 100.00 56
    Starter (Rye/White 100%) 59 133.00 74
    Total 148 333.00 185

    FINAL MIX
    Ingredient Weight (g) % Bassinage

    White Flour (Shipton no.4) 178 24.00


    White Flour (Shipton T55) 415 56.00
    Wholemeal Flour 111 14.93
    Dark Rye Flour 38 5.07
    Water 548 74.00 508 / 40
    Levain 148 20.00
    Salt 15 2.00
    Diastatic Malt 4 0.53
    Total 1456 196.53

    SCHEDULE
    Process Time (hrs) Room Temp Dough Temp

    Leaven Build 3.5 24


    Autolyse 3.5 24
    Final Mix Low/Medium 24
    Bulk Ferment 5.5 24
    Final Prove 1.5 24
    Retard 18 4
    KHORASAN

    500g Boule 0
    700g Batard 2
    900g Boule 0

    Total Dough Weight (g) 1456


    Total Hydration (%) 80.3
    Total Salt (%) 1.8
    Total Flour (g) 797
    Total Water (g) 640

    LEVAIN
    Ingredient Weight (g) % x 1.25

    White Flour 22 50.0 27


    Khorasan Flour 22 50.0 27
    Water 44 100.0 54
    Starter (Rye/White 100%) 58 133.0 72
    Total 145 333.0 181

    FINAL MIX
    Ingredient Weight (g) %

    White Flour (Shipton no.4) 0 0


    White Flour (Shipton T55) 362 50
    Khorasan Flour 362 50
    Water 567 78.3
    Levain 145 20
    Salt 14 2
    Diastatic Malt 4 0.6
    Total 1456 200.90

    SCHEDULE
    Process Time (hrs) Room Temp Dough Temp
    Leaven Build
    Autolyse
    Final Mix
    Bulk Ferment
    Final Prove
    Retard
    PIZZA

    300g Pizza 2

    Total Dough Weight (g) 624


    Total Hydration (%) 76.7
    Total Salt (%) 2.6
    Total Flour (g) 345
    Total Water (g) 264

    FINAL MIX
    Ingredient Weight (g) %

    White Flour (Shipton no.4) 202 63


    White Flour (Shipton T55) 87 27
    Wholewheat Flour 32 10
    Water 240 75
    Starter (Rye/White 100%) 48 15
    Salt 9 2.8
    Diastatic Malt 6 1.9
    Total 624 194.70
    Tartine Country

    500g Boule 0
    700g Batard 2
    900g Boule 0

    Total Dough Weight (g) 1456


    Total Hydration (%) 77.3
    Total Salt (%) 1.8
    Total Flour (g) 813
    Total Water (g) 628

    LEVAIN
    Ingredient Weight (g) % x 1.25

    White Flour 33 50.00 41


    Wholewheat Flour 33 50.00 41
    Water 66 100.00 82
    Starter (Rye/White 100%) 16 25.00 21
    Total 148 225.00 185

    FINAL MIX
    Ingredient Weight (g) % Bassinage

    White Flour (Shipton no.4) 665 90.00


    White Flour (Shipton T55) 0 0.00
    Wholemeal Flour 74 10.00
    Water 554 75.00 516 39
    Levain 148 20.00
    Salt 15 2.00
    Diastatic Malt 0 0.00
    Total 1456 197.00

    SCHEDULE
    Process Time (hrs) Room Temp Dough Temp

    Leaven Build
    Autolyse
    Final Mix
    Bulk Ferment
    Final Prove
    Retard

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