Sourdough white v4
Sourdough sandwich loaf, similar to french bread.
Notes
This is adjusted from my Straight White v4.
It's listed at 10% wholemeal at the moment. This is negotiable. If you need to go more than ±10% with the wholemeal, you might need to put together a different recipe or make the appropriate adjustments.
Bake in a loaf tin or shape into a boule.
Note that "Autolyse Water" is water to mix with the flour. "Water" can be mixed with the salt to help when mixing it into the dough or to incorporate the starter into the autolysed dough.
Note that it is assumed that the sourdough starter you're using has a hydration of 100%. Make the appropriate adjustments if not.
In our oven, this takes 30 minutes at 200° (fan), starting just before the oven has finished heating up.
Ingredients
| Bakers % | 500g total | 1kg total | 2kg total | 3kg total | 4kg total | |
|---|---|---|---|---|---|---|
| White Flour | 83% | 250 | 500 | 1000 | 1500 | 2000 |
| Wholemeal Flour | 10% | 30 | 60 | 120 | 181 | 241 |
| Autolyse Water | 50% | 151 | 301 | 602 | 904 | 1205 |
| Water | 8% | 24 | 48 | 96 | 145 | 193 |
| Sourdough Starter | 14% | 42 | 84 | 169 | 253 | 337 |
| Salt | 1.5% | 4.52 | 9 | 18 | 27 | 36 |
Percentage total: 166%
Values have been rounded where the error would not be significant (p < 0.05).
Last compiled at 2025-09-07 19:30:27.381237