At one time I was the Head Baker, CMB and Director of Bakery Operations for Andre Boudin Bakery out of San Francisco Ca. It made sense to make Sourdough Bread.

Caractéristiques

I am very specific in bread flour I use in my bread and in the starter. Through experience I have found specific flours that are great in flavor for breads. My formulas are time proven , I usually make a medium developed dough and control the time and temperatures to make a consistent bread.

Viscocity

Goût et saveur

Recette

Ingrédients de base

100% Hi gluten
40% Mother dough
44% Water
100% Bread flour
40% Starter
2.25% Salt
61% Water

Ingrédients pour nourrir le levain

Méthode de travail

My Key to Sourdough is the starter/Mother Dough, I use a stiff starter, Using Bakers Math, 100% Hi Gluten Flour, 40% Mother Dough/start, and 44% Water. this is for my Sourdough starter, I then let it rest for 24 hours at 60°F . In a container in large Bulk form. Covered.

100% Hi gluten 40% Mother dough 44% Water

Bread Formula, 100% Bread Flour, (12% protein Flour +or -) 40% Starter, made the day before 2.25% Salt 61% Water. Mix for 8-11 minutes.

100% Bread flour 40% Starter 2.25% Salt 61% Water