jk13's blog

3 loaves

Sponge

512 gram AP

608 gram water

68 gram honey

4.5 gram active dry yeast (1 tspn)

-combine all until very smooth

-ferment 1 hour at room temp, 8 to 24 chilled.

Hamelman's Pain Rustique modified a bit.

One 700GM loaf

Overall Formula:

AP Flour 95% - 383GM

WW Flour 5% - 20GM

Water 71% - 286GM

Salt  2% - 8GM

Yeast (Active Dry) 0.6% - 2.4GM

TOTAL YIELD 173.6% (4.033)

 Poolish: (50%)

AP Flour 100% - 202GM

Water 100% - 202GM

Yeast - Spec (<1/8 tspn)

Final Dough

AP Flour - 181GM

WW Flour - 20GM

Water - 84GM

Salt - 8GM

Yeast - 2GM (1/2 tspn)