Photograph matched from Bluesky — confidence: medium. The post covers two bakes. One of these images is the croissant loaf, the other the tomato focaccia. B05 is also the record whose recorded hydration computes to 7.1% — see the build warning.
True hydration
42.9%
Salt
1.1%
Inoculation
14.3%
Total flour
700 g
Total dough
1182 g
Formula
Formula for Croissant-Style Laminated Sourdough Loaf. Baker's percentages are calculated on
total flour, including the flour contributed by the levain.
Ingredient
Grams
Baker’s %
Notes
Bread flour
650
92.9%
Plus 50 g flour in starter
100% hydration starter
100
14.3%
Whole milk
250
35.7%
Milk, not plain water
Sugar
50
7.1%
Salt
7.5
1.1%
7-8 g range
Salted butter in dough
40
5.7%
Salted butter for lamination
85
12.1%
125 g butter total
Total dough
1182
Hydration
Added water35.7%water weighed into the dough
True total42.9%including the levain’s flour and water
Liquid is whole milk, not water. Percentages describe liquid, not true hydration.
Scale
Process
Bulk 4-6 hours at 70-72 F with 2-3 folds. Chill 1-2 hours or overnight. Grate 85 g butter over the middle two-thirds, letter fold, then roll and fold twice (optionally three times) with 30-minute chills. Shape and proof 2-3 hours or cold proof overnight.
Bake
Preheat Dutch oven at 400 F for 30 minutes. Covered 20 minutes, then 375-380 F for 10-20 minutes. Cool fully.
Outcome
Remained a proposal. No finished result preserved.
Next action
Keep the hard constraint of 125 g salted butter total.
Where this sits
Every formula in this archive with a recoverable hydration and salt
figure. Dot size is inoculation; outline is status. This bake is filled.
