ciabatta sourdough |
weight oz |
grams |
percentage |
|
ciabatta from poolish (BBA) |
weight oz |
grams |
percent |
|
|
|
|
|
|
|
|
|
firm recipe starter |
9 |
255 |
36.07% |
|
poolish |
22.75 |
645 |
92.95% |
|
|
|
|
|
|
|
|
|
starter flour |
1 |
28 |
4.01% |
|
|
|
|
|
starter water |
1 |
28 |
4.01% |
|
|
|
|
|
firm recipe starter flour |
4.5 |
126 |
17.85% |
|
flour from poolish |
10.97602 |
311 |
44.84% |
firm recipe starter water |
2.5 |
72 |
10.20% |
|
water from poolish |
11.74434 |
333 |
47.98% |
|
|
|
|
|
yeast from poolish |
0.029635 |
|
0.12% |
|
|
|
|
|
|
|
|
|
diastatic malt |
0.08 |
2.4 |
0.33% |
|
diastatic malt |
0 |
0 |
0.00% |
recipe salt |
0.5 |
14.2 |
2.00% |
|
recipe salt |
0.44 |
12.5 |
1.80% |
instant yeast |
0 |
0 |
0.00% |
|
instant yeast |
0.17 |
5 |
0.69% |
olive oil |
0 |
0 |
0.00% |
|
olive oil |
0 |
0 |
0.00% |
water |
16.5 |
468 |
66.12% |
|
water |
7 |
198 |
28.60% |
rye blend |
2 |
57 |
8.01% |
|
rye blend |
0 |
0 |
0.00% |
Golden Buffalo |
5 |
142 |
20.04% |
|
whole wheat |
0 |
0 |
0.00% |
KA Organic AP flour |
12.5 |
354 |
50.09% |
|
bread flour |
13.5 |
383 |
55.16% |
|
45.58333 |
1292 |
182.67% |
|
|
43.86 |
1243 |
179.20% |
|
|
|
|
|
|
|
|
|
total salt |
0.50 |
14 |
2.00% |
|
total salt |
0.469635 |
13 |
1.92% |
total flour |
25.0 |
707 |
100.00% |
|
total flour |
24.47602 |
694 |
100.00% |
total water |
20.0 |
568 |
80.33% |
|
total water |
18.74434 |
531 |
76.58% |
|
|
|
|
|
|
|
|
|
percent flour from firm
starter |
|
|
21.86% |
|
|
|
|
44.84% |
|
|
|
|
|
|
|
|
|
firm starter hydration |
|
|
65.00% |
|
|
|
|
|
|
|
|
|
|
|
|
|
|