Bread & loaves · loaf

One Hearty Pan Sourdough - Revised Multigrain Formula

Status
Developed formula
Dates
2026-01
Format
9 x 4 x 2.5-inch loaf pan; approximately 18 slices
Leavening
sourdough
True hydration
77.8%
Salt
1.8%
Inoculation
22.2%
Total flour
608 g
Total dough
1091 g

Formula

Formula for One Hearty Pan Sourdough - Revised Multigrain Formula. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Bread flour30049.4%
Whole-wheat flour11018.1%
Rye flour559.1%
Spelt flour559.1%
Semola rimacinata203.3%
100% hydration starter13522.2%67.5 g flour + 67.5 g water
Water40566.7%77.8% true total hydration
Salt111.8%
Total dough1091

Hydration

Added water66.7%water weighed into the dough
True total77.8%including the levain’s flour and water

The listed recipe called this 75% based on added flour and water only.

Scale

  • Bread flour300g
  • Whole-wheat flour110g
  • Rye flour55g
  • Spelt flour55g
  • Semola rimacinata20g
  • 100% hydration starter135g
  • Water405g
  • Salt11g

Total dough 1091 g

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

Process

A hearty, high-fiber loaf-pan formula with a bread-flour backbone and whole-grain flavor. Proof by height and dough feel, not only by time.

Bake

Use the improved loaf-pan approach from B07: strong initial steam or cover, lower finishing temperature.

Outcome

Finalized project formula. No separate definitive result preserved.

Next action

Apply B07 corrections: longer proof, better score, controlled steam.

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% saltB01 Standard Sourdough Baseline — 75.0% hydration, 2.0% 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% 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% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% 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

  • loaf pan
  • multigrain
  • high-fiber