Bread & loaves · loaf

Standard Sourdough Baseline

Status
Confirmed repeat
Dates
2025-03 to 2026
Format
Dutch oven hearth loaf
Leavening
sourdough
A lean sourdough boule, Dutch-oven baked, crumb shown.
Photograph matched from Bluesky — confidence: medium. Matches B01's profile (lean, baseline, Dutch oven) but the post does not name it.
True hydration
75.0%
Salt
2.0%
Inoculation
20.0%
Total flour
500 g
Total dough
885 g

Formula

Formula for Standard Sourdough Baseline. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Bread flour45090.0%Plus 50 g flour in starter
100% hydration starter10020.0%50 g flour + 50 g water
Water32565.0%75.0% true total hydration
Salt102.0%
Total dough885

Hydration

Added water65.0%water weighed into the dough
True total75.0%including the levain’s flour and water

Scale

  • Bread flour450g
  • 100% hydration starter100g
  • Water325g
  • Salt10g

Total dough 885 g

Percentages are fixed; only grams change. Rounded to 1 g, or 0.1 g under 20 g.

Process

Autolyse flour and water 60 minutes without starter or salt. Mix in starter and salt on low 3-5 minutes. Four folds every 30 minutes during the first 2 hours. Bulk at about 68-72 F, preshape and rest 20 minutes, then final proof or cold proof at least 16 hours.

Bake

Dutch oven preheated to 500 F. Covered 20 minutes at 500 F, then uncovered 20-25 minutes at 450 F. Cool until the center is below about 100 F before slicing.

Outcome

The project's reference lean sourdough formula and method. The comparison baseline for flour blends and inclusion loaves.

Next action

When comparing experiments, change one variable at a time relative to this baseline.

Where this sits

2860920.63.8 True hydration % Salt % F01 Original Barese / Puglian Yeast Benchmark — 60.5% hydration, 3.8% saltF03 Classic Cold-Fermented Sourdough Focaccia — 77.3% hydration, 1.8% saltF05 Focaccia Barese - Sourdough Canon Version 2 — 53.1% hydration, 3.3% saltF06 Potato-Free Fast-Track Focaccia Version 2.0 — 74.5% hydration, 2.0% saltF08 Potato-Free Barese Version 1A - Open-Crumb Adjustment — 91.8% hydration, 3.8% saltF09 Four 6-inch Square Potato-Free Scaling — 88.0% hydration, 3.7% saltF10 Potato Small-Square Focaccia Batch — 68.9% hydration, 2.2% saltF11 6.25-inch Square Sandwich Focaccia — 77.8% hydration, 1.8% saltF12 Chicago-Style Hot-Dog Focaccia — 78.3% hydration, 1.9% saltF15 Shredded-Potato Focaccia Pugliese — 60.0% hydration, 2.4% saltF16 Sourdough Focaccia - Two 6x6x2 Pans — 82.1% hydration, 2.1% saltF17 One-Pan Tomato Focaccia - 475 g Experiment — 77.8% hydration, 1.8% saltF18 Two-Pan Tomato Focaccia - 7 September Comparison Bake — 77.8% hydration, 1.8% saltB02 100% Whole-Wheat Integrale Sourdough — 81.8% hydration, 1.8% saltB03 Pane di Altamura - 100% Italian Durum Semola Sourdough — 84.0% hydration, 2.0% saltB04 Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage — 78.0% hydration, 2.0% saltB05 Croissant-Style Laminated Sourdough Loaf — 42.9% hydration, 1.1% saltB07 One Hearty Pan Sourdough - First Loaf-Pan Trial — 77.9% hydration, 1.8% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% saltB09 Same-Day Enriched Sourdough Loaf — 69.6% hydration, 1.7% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% hydration, 1.8% saltB13 Control Loaf (Documented Baseline) — 71.7% hydration, 1.9% saltB14 Same-Day Sourdough — 72.2% hydration, 2.0% saltB16 Dark Chocolate Espresso Sourdough with Pistachio — 77.3% hydration, 2.0% saltB17 Persian-Inspired Sourdough — 74.5% hydration, 2.0% saltB18 Cinnamon, Blueberry & Cherry Swirl Loaf — 70.2% hydration, 1.9% saltA01 Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti — 27.9% hydration, 0.6% saltB01 Standard Sourdough Baseline — 75.0% hydration, 2.0% salt
Every formula in this archive with a recoverable hydration and salt figure. Dot size is inoculation; outline is status. This bake is filled.

Tags

  • lean
  • baseline
  • dutch oven