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
Starter: 126g flour, 126g water
Water: 576g
Salt: 18g
Flour: 954g
Notes
You can change the total dough weight and the other quantities will update automatically!
Typical loaf weight for a 9" boule is 900-1000 grams, so adjust accordingly.
This recipe's hydration is 65%.
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.