I've started another batch (two mixer loads worth) of sourdough. I'm using two 100% leavens again, totaling about 1500g of leaven (600g for each load, plus some to go back into storage).

The dough has 300g of KA bread flour from the leaven and 500g of KA AP flour, and is about 62% hydration. The last batch was 64% to start, but I had to feed in a lot of flour at kneading time to get it to a sane consistency. This time, the dough is still a little wet. I think the lower protein content of the flour means less water is needed. Next time I'll target about 60%.

I'm still waiting for Whole Foods to get back to me on the 50lb bag of Giusto's flour. Once that comes in, I'll probably just work solely with it.

I really like working with the metric system. It makes the math so much easier. I have no idea why I didn't switch sooner. Actually, I take that back, I do know why; I blame Peter Reinhart.

posted: Mon, 20 Nov 2006 12:27 | permanent link to this entry