Sourdough breadmaking

After reading Flour Water Salt Yeast here is my schedule and plan.

While waiting for tubs etc. to arrive - Find flour. I think I would like to work with minimally messed with flour. As much as I hate the organic marketing, that does seem to be the way to start with mass market ingredients. It would be very cool to find a local source of slow milled flour. Not because it is likely to be any better, but because I like the idea of local ingredients.

When 6 quart tub arrives - Start levain.

Day	Time	Keep	Grams Flour	Grams Water	Temp (F)	Notes
1 Tue	< Noon	N/A	500 Whole Wheat	500	90	Leave uncovered for 1 - 2 hours. Cover and rest @ 75 - 90 if possible
2 Wed	< Noon	1/4	500 Whole Wheat	500	90	Same as Day 1. Should have expanded to almost 2 quart line with some bubles visible
3 Thu	< Noon	1/4	500 Whole Wheat	500	90	Same as Day 1. Later in day the smell should be pungent.
4 Fri	< Noon	200 grams	500 Whole Wheat	500	90	Cover and rest.

When levain is ready - Try a loaf!

Day	Time	Keep	Grams Flour	Grams Water	Temp (F)	Notes
5 Sat	7<>9	150	400 White, 100 Wheat	400	85	Target temp after feeding is 78 - 80.
n…	7<>9	100	400 While, 100 Wheat	400	85 -90	adust amount retained and/or water temp based on room temp.

Recipies

Overnight Country Blond

Feed Levain	9:00 AM
Mix Final Dough	5:00 PM
Shape into loaves	8:00 AM
Bake	Noon

Levain

Grams	Ingredient	Temp	Note
100	Held levain	Room
400	White Flour	Room
100	Whole Wheat Flour	Room

Final Dough

• Target final mix temp: 78°
• Folds: 3 to 4. 3 in first hour, 4th before bed.
• Divide after 3x in volume.
• Proof ~ 4hrs until finger dent.

Grams	%	Ingredient	Temp	Note
804	90	White Flour	Room
26	5	Whole Wheat Flour	Room
50	5	Rye Flour	Room
684	78	Water	90 - 95	Start with 93°
22	2.2	Fine Sea Salt	Room
216	12	Levain	Room