The Fresh Loaf

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White Whole Wheat Sandwich Loaf

June 26, 2023 - 10:00am
Jmcousino's picture
Jmcousino

White Whole Wheat Sandwich Loaf

I was given a recipe for a large batch size and need to scale the formula back to a recipe which will make 2 loaves approx 700 g after final bake.  

 

Original Formula (20 loaves):

autolyse:5700g Bread Flour3500g WaterAdd:1700g White whole wheat1500g Starter @50%2700g Water150g SaltTotal water: 6700gTotal flour: 8400gHydration: 79.8% New adjusted formula for 2 loaves using Breadcalc: autolyse:570g Bread Flour350g WaterAdd:170g White whole wheat150g Starter @50%270g Water15g SaltTotal water: 670gTotal flour: 840gHydration: 79.8% My question is this. The original formula assumes a starter of 50% hydration. I can build this starter using 100 g flour and 50 g water. Which is fine however I am more used to a 100% starter. If I where to build my stater using 30 g starter and 60 g flour and water what needs adjusted in the 2 batch formula above to maintain the 79.8% overall hydration give or take a few decimal points? No matter what I do I am struggling to obtain the overall hydration that I want from the original formula. Thanks for any and all advise this forum can provide me.

 

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jo_en's picture
jo_en
Jun 27 2023 - 2:01am

Hi,

I wrote your orig formula at

https://fgbc.dk/37n3

However you say "If I where to build my stater using 30 g starter and 60 g flour and water what needs adjusted in the 2 batch formula above to maintain the 79.8% overall hydration".

 

I assume you want to keep all quantities in the autolyse the same.

The New Starter (50% hydr) you will make is now:

30g starter (50% hydr)=20gr fl+10 gr water

+ 60 gr flour

+ x gr water  

Then x=30 gr. water for starter

But now there is only 120 gr  starter amounts , not 150 gr as before.

If this is what you want then the formula is at

https://fgbc.dk/37n5

Last case:

If you want to build a 150gr starter as before but make if from 30gr starter, then add 80gr flour and 40gr water to get the starter (of 50% hydr) and just use your orig formula.

I hope this helps!

 

 

Rafe's picture
Rafe
Jun 28 2023 - 3:10pm

Hi - Trust this is what you were looking for.

STARTER
gram        %H        Flour      Water   Seed F   Seed W

150         100.0%     60          60          15          15   Revised 30g seed 100% hydration
150         50.00%     80          40          20          10   Maintaining original seed/starter % hydration 
150         87.50%     60          60          20          10   Revised starter with original seed % hydration

The card displays the same total dough weight, 150g starter, same ratio for autolyse (flour & water 1) and overall a 79.4% Hydration (add additional 3 grams to water 2 and you will get a 79.8% Hydration) 
The revised total dough weight is given just in case you ever want to make 20 loaves with a 100% starter

Rafe