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.
Method:
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.