Bread & loaves · loaf

Same-Day Sourdough

Status
Confirmed bake
Dates
not recorded
Format
Dutch oven boule
Leavening
not recorded
Formerly
L03
True hydration
72.2%
Salt
2.0%
Inoculation
22.2%
Total flour
450 g
Total dough
784 g

Formula

Formula for Same-Day Sourdough. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Active starter at peak10022.2%50 g flour + 50 g water
Bread flour37583.3%
Whole wheat flour255.6%Optional, for flavor
Warm water, 90-95 F27561.1%
Fine sea salt92.0%
Total dough784

Hydration

Added water61.1%water weighed into the dough
True total72.2%including the levain’s flour and water

325 g total water / 450 g total flour = 72.2%.

Scale

  • Active starter at peak100g
  • Bread flour375g
  • Whole wheat flour25g
  • Warm water, 90-95 F275g
  • Fine sea salt9g

Total dough 784 g

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

Process

Timed around a 1:2:2 starter fed at 9am, peaking 1-2pm. Autolyse ~12:30-1pm: flours and water in the mixer, stir speed 1 with the dough hook ~1 minute, cover with a damp towel, rest 30 minutes. Once the starter peaks, add starter and salt, mix on speed 2 for 4-5 minutes until smooth and pulling from the sides. Basic windowpane is enough. Bulk in a lightly oiled clear container: stretch-and-fold at 30 and 60 minutes, a third set at 1 hour only if still slack, then leave it alone. Target 50-75% volume increase, domed top, visible side bubbles, jiggly feel. Warm kitchen 76-80 F: 3-4 hours. Cooler: closer to 5. Pre-shape by tucking edges underneath; do not degas aggressively.

Bake

Standard Dutch oven profile.

Outcome

Deep golden crust with good blistering, open but even crumb, no gummy spots or tunneling.

Next action

No next action recorded for this bake. not recovered.

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% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% hydration, 1.8% saltB13 Control Loaf (Documented Baseline) — 71.7% hydration, 1.9% 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% saltB14 Same-Day Sourdough — 72.2% 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
  • same-day