Remember, baker's percentages are all measured by weight! So if you're gonna bake, get a good scale! For the small ingredients (yeast/salt), you may need to get a micro-scale, b/c a lot of the larger kitchen scales just measure in even-numbered grams (2,4,6,8,10,etc)
Flour (100%): 430.77g
Water (80%): 344.62g
Starter (10%): 44g
Salt (1.8%): 7.75 g | 1.39 tsp
Wheat germ (1.4%): 6 g | 1 tbsp
Total (193%): 833 g
- Measure out water
- Dissolve starter a portion of the water; then add back into the main water
- Add flour, then salt, then wheat germ
- Stir to combine, until all raw flour is incorporated.
- Cover tightly and set aside at room temp for 18-20 hours (start time: 845p, 18hrs=245pm next day, 20hrs=445pm; my rise was a little more than 21 hours.
- Preheat oven to 500F, with cast iron dutch oven & lid inside.
- Dust generously with flour, turn out and shape into a round. Cover and let rest 15 min.
- Shape into a round, put on top of parchment, let rise in basket, covered for 45 min.
- Remove dutch oven carefully, lower parchment & bread into pot, cover, and into the oven
- Bake for 30 minutes, uncover, and bake for 12-15 more minutes.
- Remove and let cool on rack for 1.5-2 hours.
See the photos!
- Good flavor, more sour than #1
- A lot more oven spring than #1, about the same as #2
- Texture is a little more heavy & dense than #2, but it's nice not to have that yeasty flavor
- Nice browning
- Crust thickness just like #2. #1 actually had a thinner crust I think.
For next time, I wish I could put the dough right on the dutch oven instead of parchment, which I think causes some steaming and extra thickness of the crust.