7g Spelt Flour
22g King Arthur All Purpose Flour
22g Water
4.9g Starter
25g King Arthur All Purpose Flour
25g Water
0.06g Yeast
62g King Arthur All Purpose Flour
37g King Arthur High Protein Bread Flour
7g Spelt Flour
59g Water
3.2g Salt
41g Poolish
41g Leaven
| Dough | Percent% | Total | Sub | Mix |
|---|---|---|---|---|
| King Arthur All Purpose Flour | 70 % | 103 g | 41 g | 62 g |
| King Arthur High Protein Bread Flour | 25 % | 37 g | - | 37 g |
| Spelt Flour | 5 % | 7 g | - | 7 g |
| Water | 68 % | 100 g | 41 g | 59 g |
| Salt | 2.2 % | 3.2 g | - | 3.2 g |
| Poolish | 14 % | - | - | 41 g |
| Leaven | 14 % | - | - | 41 g |
| Poolish | Percent% | Mix |
|---|---|---|
| King Arthur All Purpose Flour | 100 % | 21 g |
| Water | 100 % | 21 g |
| Yeast | 0.3 % | 0.05 g |
| Leaven | Percent% | Total | Sub | Mix |
|---|---|---|---|---|
| King Arthur All Purpose Flour | 100 % | 21 g | 2.1 g | 19 g |
| Water | 100 % | 21 g | 2.1 g | 19 g |
| Starter | 10 % | - | - | 4.1 g |
| Starter | Percent% | Mix |
|---|---|---|
| King Arthur All Purpose Flour | 80 % | 1.6 g |
| Glenn Flour | 20 % | 0.41 g |
| as All Purpose (why?) | ||
| Water | 100 % | 2.1 g |