Bagac Sourdough Starter

[Bagac] Sourdough Starter

Maintenance:

• 50 starter

• 50 water

• 55 flour

At 9am

Make Levain:

• 18g starter

• 18g whole wheat

• 18g all purpose (unbleached)

• 36g filtered water

• I’ve tried 36g whey

(6 hours to ferment)

At 2:30pm

• Make Autolyse:

• 200g all purpose unbleached

• 109.2g bread flour

• 70g whole wheat

• Mix

• 264g lukewarm water (32-35C)

At 3pm

• 7.2g fine sea salt over dough

• add levain

• spread with damp hands

• (Incorporate starter and dough)

• Scoop Slap

Bulk Ferment

At 3:30

• Fold the dough

At 3:45

• Fold the dough

At 4:15

• Fold the dough

Until 7pm

7pm

• Shape and Rotate

• Cover for 15 minutes

• Uncover and let sit

• Shaping and proofing

• flip carefully

• Fold over the side

• Fold over and pull with pinkys

• Cover and fridge overnight

• Bake in dutch over set up

• 260C preheat

• It’s gotta be cold to hot

• 260C for 20 minutes

• 246C without lid for 30 mins

• Until it’s just brown and almost burny