I decided to make a regular size loaf today so I can give half of it to my parents. This time I upped the whole wheat to make it 50%. I let it rise in the utility room since it’s warm in there. Rose nice and high. No fridge fermentation this time. Preheated oven and combo cooker to 450°. Trying not to burn the bottom of the loaf. The dough was almost too much for the proofing basket.
| Total Formula | Starter | Final Dough | |||
| Ingredient | % | grams | % | grams | grams |
| all purpose flour | 9.09 | 50.00 | 100.00 | 50.00 | |
| bread flour | 40.91 | 225.00 | 225.00 | ||
| whole wheat flour | 50.00 | 275.00 | 275.00 | ||
| water | 77.27 | 425.00 | 100.00 | 50.00 | 375.00 |
| 100% hydration starter | 100.00 | ||||
| fine sea salt | 1.82 | 10.01 | 10.01 | ||
| TOTAL | 170.00 | 935.00 | |||