If I gave you some dough, see
this page!This page is mostly a collection of baking recipe notes for my own use. There are tons of recipes floating around for the types of bread-adjacent food I like to bake, but I always need to remember what adjustments I want. So here are the cliff notes:
Sourdough bread
For a more thorough overview of my sourdough baking process, see
here instead.
Ingredients
- 260g starter at 100% hydration (130g each)
- 600g water
- 20g salt
- 1000g flour
Notes
- Makes 2 loaves of around 930g each.
- Bulk ferment 4-8 hours until about doubled in size.
- Proof overnight or longer in fridge.
- Inner temperature should reach 190°F.
Sourdough pizza
Ingredients
- 60g starter at 100% hydration (30g each)
- 95g flour
- 35g water
- 10g EVOO
- 3g salt
Notes
- Amounts are for a single pizza. Adjust accordingly. Each pizza is 200g, good for 8-10".
- Bake at 550°F, on pre-heated pizza steel, top third of the oven. For a much easier time, put parchment paper underneath pizza.
Bagels
Ingredients
- 9g instant yeast
- 480g bread flour
- 12g salt
- 9g barley malt syrup
- 300g lukewarm water
Notes
- Makes 10-12 bagels.
- Bloom yeast in mixture of water and syrup before adding to dough.
- Knead with a mixer until very stiff.
- Bulk ferment until puffy, 60-90 min.
- Flour well before proof to prevent sticking, and proof on greased parchment paper. Divide between two baking sheets to avoid crowding. Handle carefully after proof to avoid wrinkles.
- Water bath in 2 qts water, 28g barley malt syrup, 14g sugar for 1 minute per side.
- Bake 20-25 min. Flip midway through if desired.
Adapted from King Arthur's recipe.