Bread & loaves · loaf

Everyday Sourdough - 9.8" Banneton

Status
Confirmed repeat
Dates
not recorded
Format
9.8-inch round rattan banneton, Dutch oven
Leavening
not recorded
Formerly
L01
True hydration
77.3%
Salt
1.8%
Inoculation
18.2%
Total flour
550 g
Total dough
985 g

Formula

Formula for Everyday Sourdough - 9.8" Banneton. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Bread flour45081.8%
Whole wheat flour509.1%
Water37568.2%350 g for autolyse, 25 g reserved
Active starter, 100% hydration10018.2%50 g flour + 50 g water
Fine sea salt101.8%
Total dough985

Hydration

Added water68.2%water weighed into the dough
True total77.3%including the levain’s flour and water

Recorded and computed hydration disagree. Source states ~75%. Computed: 425 g total water / 550 g total flour = 77.3%.

Scale

  • Bread flour450g
  • Whole wheat flour50g
  • Water375g
  • Active starter, 100% hydration100g
  • Fine sea salt10g

Total dough 985 g

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

Process

1. Autolyse: mix flours with 350 g water until no dry flour remains, holding back 25 g. Cover, rest 1 hour. 2. Add starter, salt, and the reserved 25 g water. Pinch and fold until cohesive. 3. Bulk at room temp: four sets of stretch-and-folds 30 minutes apart across the first 2 hours, then undisturbed. Roughly 4-6 hours total, until puffy and risen ~50%. 4. Pre-shape into a loose round, rest uncovered 30 minutes. 5. Final shape a tight boule, into a well-floured banneton seam-side up. 6. Cold proof overnight.

Bake

Preheat 500 F with the Dutch oven inside, full 45 minutes. Score and bake covered at 475 F for 20 minutes, then uncovered 20 minutes to deep golden, internal 208-210 F. Cool on a rack at least 1 hour.

Outcome

The workhorse formula, sized to the rattan basket.

Next action

Resolve the pan capacity mismatch before the next bake.

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% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% saltB09 Same-Day Enriched Sourdough Loaf — 69.6% hydration, 1.7% 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% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% 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

  • lean
  • workhorse
  • whole wheat