06
February 2012

(Based on the formula in the book “Bread: A Baker’s Book of Techniques and Recipes" by Jeffrey Hamelman)

This web page provides a formula calculator to create a recipe for the amount of bread you want.

To use the calculator, enter the amount of bread dough you want (in grams, ounces or pounds) and press the “calculate” button. My small bâtards weighed 500 grams each, so the default recipe will make two loaves..

Substitutions

### Overall Formula:

100% Baker’s % white flour 95.0% rye flour 5.0% water 65.0% salt 1.8% sourdough culture 3.26% total 170.06%

### Levain:

17.257898% Baker’s % If you plan to maintain your culture using this formula, increase the levain ingredients by 10% to 25% so you will have enough leftover for your next batch. white flour 93.5% rye flour 6.5% water 60% sourdough culture 20% total 180%

### Dough:

100% Baker’s % white flour 95.3% rye flour 4.7% water 65.97% salt 2.15% levain 33.07% total 203.18%

#### Step 1: Build the Levain: Part 1

24 hours before starting the bread, start to build up the levain. Start with ripe culture and add half of the levain ingredients listed above (it will be pretty stiff). Cover the container with a lid or plastic and leave at room temperature.

#### Step 2: Build the Levain: Part 2

12 hours before starting the bread, continue building the levain. Add the remaining levain ingredients and knead to combine. Cover again and let the sourdough happily multiply.

#### Step 3: Mixing the dough (part 1: Autolyse the Flour)

Combine the flours and water. Mix only until all the flour is wet (no dry clumps). Cover and let the gluten form on its own for 30 to 50 minutes.

#### Step 4: Mixing the dough (part 2)

Sprinkle the salt over the dough and begin mixing the dough, adding the levain in pieces to help it mix evenly. After you add the last of the levain, continue mixing on speed 2.

The dough will need very little kneading (2 minutes tops!). The gluten has been developing from the autolyse, and the levain (17% of he dough) has been forming over the past day. You only need to work the dough long enough for all the ingredients to combine evenly.

#### Step 5: Bulk ferment (rise) for 2.5 hours (folding every 50 minutes or so)

To fold, transfer the dough to a well-floured bench. Stretch the dough to extend the gluten. Fold it over on itself — left over right and top over bottom.

Make sure that you always fold the same side over itself — one side always remains on the “outside” with the folds moving toward the middle.

#### Step 8: Divide and shape the loaves

Divide the dough into the individual loaves. Form into rounds. Allow to rest 20 minutes before forming to their final shapes (rounds, bâtards, turtles, airplanes, etc.).