Settings
Basics
Dough Balls
2
Dough Ball Weight
230 g
Hydration
62 %
Salt
2 %
Custom Ingredients
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Workflow
Temperature
20 °C
Duration
6 hours
Remove step
Temperature
5 °C
Duration
12 hours
Remove step
Duration
45 minutes
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Recipe
Flour
226 g80.6 %
Water
119.4 g 42.6 %
Salt
5.6 g2 %
Sourdough starter
109 g38.9 %
The sourdough starter is assumed to have a hydration of 100%
Schedule
Set start time
1500
Bulk Ferment
6h 0m
2100
Proof
12h 0m
Day 2
0900
Bake
0h 45m