Lakota Sourdough

Jacktheknife's picture
A good all around dough for french loaves, baguettes, and pretzels.

The Dough

Ingredient Metric Imperial Baker's Percentage
Flour 350 grams 12.36 oz 100.00%
Starter (100% hydration) 280 grams 9.88 oz 80.00%
Water or Whey 225 grams 7.94 oz 64.29%
Sugar 10 grams 0.35 oz 2.86%
Salt 10 grams 0.35 oz 2.86%
Oil or Butter 15 grams 0.53 oz 4.29%
Vital Wheat Gluten 50 grams 1.77 oz 14.29%
Total Flour Weight:
350 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.

Place ingredients into breadmaker, liquids first, and start breadmaker on the dough setting. Let breadmaker run only through it's first mix cycle and then check dough. If it is well mixed and has formed a soft, round ball continue onto next step. If crumbly, add water. If soupy, add flour. Restart breadmaker and let run through first mix. Place sourdough into loaf pan and cover with cling film to raise. It will take about 8 hours in a warm place. Bake in 425 degree oven until done, about 18 mins.
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