A rustic country boule with flecks of whole wheat and a flaky, rich crust. This is my go-to "white" bread.
76g Glenn Flour
150g White Sonora Flour
25g Spelt Flour
43g King Arthur All Purpose Flour
11g Glenn Flour
54g Water
12g Starter
110g King Arthur High Protein Bread Flour
150g White Sonora Flour
96g King Arthur All Purpose Flour
65g Glenn Flour
25g Spelt Flour
325g Water
10g Salt
100g Leaven
| Dough | Percent% | Total | Sub | Mix |
|---|---|---|---|---|
| King Arthur High Protein Bread Flour | 30 % | 150 g | 40 g | 110 g |
| White Sonora Flour | 30 % | 150 g | - | 150 g |
| King Arthur All Purpose Flour | 20 % | 100 g | 4 g | 96 g |
| Glenn Flour | 15 % | 75 g | 10 g | 65 g |
| Spelt Flour | 5 % | 25 g | - | 25 g |
| Water | 75 % | 375 g | 50 g | 325 g |
| Salt | 2 % | 10 g | - | 10 g |
| Leaven | 10 % | - | - | 100 g |
| Leaven | Percent% | Total | Sub | Mix |
|---|---|---|---|---|
| King Arthur All Purpose Flour | 80 % | 40 g | 4 g | 36 g |
| as High Protein Bread (why?) | ||||
| Glenn Flour | 20 % | 10 g | 1 g | 9 g |
| Water | 100 % | 50 g | 5 g | 45 g |
| Starter | 10 % | - | - | 10 g |
| Starter | Percent% | Mix |
|---|---|---|
| King Arthur All Purpose Flour | 80 % | 4 g |
| Glenn Flour | 20 % | 1 g |
| Water | 100 % | 5 g |