{"id":797,"date":"2023-03-12T22:02:16","date_gmt":"2023-03-12T22:02:16","guid":{"rendered":"https:\/\/bonnevie.me\/?p=797"},"modified":"2023-03-12T22:02:19","modified_gmt":"2023-03-12T22:02:19","slug":"basic-sourdough-bread","status":"publish","type":"post","link":"https:\/\/bonnevie.me\/?p=797","title":{"rendered":"Basic Sourdough Bread<\/strong>"},"content":{"rendered":"\n

This is my basic sourdough bread recipe. It is an excellent starter recipe, and one that you will come back to often.<\/p>\n\n\n\n

It is easily adaptable by changing the ratios of the flours from 100% unbleached to 100% whole grain. Having said that, when you are first starting to make sourdough bread you should keep the whole grain flour component less than 20% of the total flour until you get use to how the dough should feel and look.<\/p>\n\n\n\n

The following table shows the baker percentages that are used in the recipe. The baker percentages allow you to easily change the amount of dough you make (a smaller or larger loaf, or multiple loaves) and keep the proportions consistent. They are based on the amount of flour used in the recipe with the total flour being 100%, and each ingredient a percentage of this.<\/p>\n\n\n\n

Baker Percentages for Basic Sourdough Bread<\/strong><\/th>Baker Percentage<\/th><\/tr><\/thead>
Levain<\/td><\/td><\/tr>
50\/50 Unbleached and Whole Wheat Flour<\/td>12%<\/td><\/tr>
Water<\/td>12%<\/td><\/tr>
Starter<\/td>4%<\/td><\/tr>
Total Levain<\/td>28%<\/td><\/tr>
<\/td><\/td><\/tr>
Sourdough Bread<\/td><\/td><\/tr>
Unbleached Flour<\/td>80%<\/td><\/tr>
Whole Wheat Flour<\/td>20%<\/td><\/tr>
Total Flour<\/td>100%<\/td><\/tr>
<\/td><\/td><\/tr>
Water<\/td>70%<\/td><\/tr>
Salt<\/td>2%<\/td><\/tr>
Total Weight<\/td>200%<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

The following table shows different sizes and quantity of loaves. The basic recipe lists ingredients for one 1000 g loaf.<\/p>\n\n\n\n

<\/th>1 – 800g Loaf<\/th>1 – 1000g Loaf<\/th>2 – 800g Loaf<\/th>2 – 1000g Loaf<\/th><\/tr><\/thead>
Levain<\/td><\/td><\/td><\/td><\/td><\/tr>
50\/50 Unbleached and Whole Wheat Flour<\/td>48 g<\/td>60 g<\/td>96 g<\/td>120 ng<\/td><\/tr>
Water<\/td>48 g<\/td>60 g<\/td>96 g<\/td>120 g<\/td><\/tr>
Starter<\/td>16 g<\/td>20 g<\/td>32 g<\/td>40 g<\/td><\/tr>
Total Levain<\/td>112 g<\/td>140 g<\/td>224 g<\/td>280 g<\/td><\/tr>
<\/td><\/td><\/td><\/td><\/td><\/tr>
Sourdough Bread<\/td><\/td><\/td><\/td><\/td><\/tr>
Unbleached Flour<\/td>320 g<\/td>400 g<\/td>640 g<\/td>800 g<\/td><\/tr>
Whole Wheat Flour<\/td>80 g<\/td>100 g<\/td>160 g<\/td>200 g<\/td><\/tr>
Total Flour<\/td>400 g<\/td>500 g<\/td>800 g<\/td>1000 g<\/td><\/tr>
<\/td><\/td><\/td><\/td><\/td><\/tr>
Water<\/td>280 g<\/td>700 g<\/td>560 g<\/td>1400 g<\/td><\/tr>
Salt<\/td>8 g<\/td>10 g<\/td>16 g<\/td>20 g<\/td><\/tr>
Total Weight<\/td>800 g<\/td>1000 g<\/td>1600 g<\/td>2000 g<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n
<\/div>
\n
\n
\n \n <\/div>\n
\n
\n \n <\/div>\n

Basic Sourdough Bread, One 1000 g loaf<\/h2>\n
<\/div>\n \n
<\/div>\n
A basic sourdough bread recipe.<\/span><\/div>\n
<\/div>\n
\n Print Recipe<\/a>\n \n \n <\/div>\n <\/div>\n <\/div>\n
\n
<\/div>\n \n
<\/div>\n \n <\/div>\n<\/div>\n
\n
\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
\n
\n

Ingredients
<\/div>  <\/h3>
<\/div>
<\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>
Levain<\/div>
<\/div>