2d • 🍞 Recipes
2 batches of my master recipe at once… not something I have done before
May 15, 2026
Mixing 2 batches at once… something I’ve never tried before.🤷♂️
Batch A / 5% inoculation
FORMULA: 100/80/2/5 Total flour 2400g * bulk ferment to 60% rise at room temperature * all 4 loaves will be overnight cold proofed.
5% recipe: 4 loaves
1450g High Gluten flour
630g AP flour
200g Whole Wheat flour
1800g water… room temperature. Hold back 60g water to dissolve the salt during Fermentolyse
240g Hank
48g salt
———————-
Total weight: 4368g
1:00pm: starting mixing all of the ingredients. 1:15 Hank got involved with the flour. Mixed to a shaggy mass and Fermentolyse for 45 minutes.
2:00pm: because of the vessel I used for this much dough I decided to use stretch and folds to develop the gluten. It took 3 sessions of stretch and folds 30 minutes apart to pass the windowpane test.
3:00pm: 3rd and final stretch & fold session. I divided the dough into equal portions and put each portion in a separate bulk fermentation cambro so I could accurately monitor the percentage of rise throughout the fermentation process. Dough temperature 80°f. Onto heating pad set at 80°f.
7:00pm: the dough has risen 60%… so I divided the first cambro, preshaped the 2 loaves and bench rested them for 20 minutes. Then final shaped them and transferred them to the fridge. Then I did the same routine to the 2nd cambro too.
8:00pm: mission complete. The 4 loaves will continue fermentation, at a slower rate, until the interior temperature drops to 40°f. That will take a few hours because the dough was 80°f entering the fridge.
These loaves were baked this morning… everything turned out just fine.👨🍳
6
5 comments
2 batches of my master recipe at once… not something I have done before
powered by
skool.com/crust-crumb-academy-7621
#1 Sourdough Community on Skool 🍞
Coaching, not judgment. Sourdough, starter, yeasted, enriched & every bread between.
✅ ProveWorth Certified ⭐⭐⭐⭐⭐
Suggested communities
Powered by