New Forest SOURDOUGH 600g
POOLISH
Flour per loaf 225 jacket.gif
LOAVES Master % 1 2 3 4 5 6 7 8 9 10 11 12
SHIPTON UNTREATED ORG WHITE - No 4 100.00% 225 450 675 900 1125 1350 1575 1800 2025 2250 2475 2700
FILTERED  SPRING WATER (20% boiling) 92.00% 207 414 621 828 1035 1242 1449 1656 1863 2070 2277 2484
STARTER (Mother) 40.00% 90 180 270 360 450 540 630 720 810 900 990 1080
Poolish TOTAL 522 1044 1566 2088 2610 3132 3654 4176 4698 5220 5742 6264
DOUGH  
Rest for 12 hours  
Poolish 522 1044 1566 2088 2610 3132 3654 4176 4698 5220 5742 6264
Water Balance 7.50% 17 34 51 68 84 101 118 135 152 169 186 203
Flour Balance 82.00% 185 369 554 738 923 1107 1292 1476 1661 1845 2030 2214
Raynors Barley Malt .05% 0.50% 2 5 7 10 12 15 17 20 22 25 27 30
Olive oil 2.50% 12 25 37 50 62 75 87 100 112 125 137 150
Salt 1.50% 7 15 22 30 37 45 52 60 67 75 82 90
TOTAL - rest 2- 3 hrs, fold, prove 1.5 to 2 in banneton 746 1492 2238 2983 3729 4475 5221 5967 6713 7459 8204 8950
POOLISH
LOAVES Slave % 13 14 15 16 17 18 19 20 21 22 23 24
SHIPTON UNTREATED ORG WHITE - No 4 100.00% 2925 3150 3375 3600 3825 4050 4275 4500 4725 4950 5175 5400
FILTERED  SPRING WATER (20% boiling) 92.00% 2691 2898 3105 3312 3519 3726 3933 4140 4347 4554 4761 4968
STARTER 40.00% 1170 1260 1350 1440 1530 1620 1710 1800 1890 1980 2070 2160
Poolish TOTAL 6786 7308 7830 8352 8874 9396 9918 10440 10962 11484 12006 12528
DOUGH
Rest for 12 hours
Poolish 6786 7308 7830 8352 8874 9396 9918 10440 10962 11484 12006 12528
Water Balance 7.50% 219 236 253 270 287 304 321 338 354 371 388 405
Flour Balance 82.00% 2399 2583 2768 2952 3137 3321 3506 3690 3875 4059 4244 4428
Raynors Barley Malt .05% 0.50% 32 35 37 40 42 45 47 50 52 55 57 60
Olive oil 2.50% 162 175 187 200 212 225 237 250 262 275 287 300
Salt 1.50% 97 105 112 120 127 135 142 150 157 165 172 180
TOTAL - rest 2 hrs, fold, prove 1.5 to 2 in banneton 9696 10442 11188 11934 12679 13425 14171 14917 15663 16409 17155 17900
POOLISH
LOAVES Slave % 25 26 27 28 29 30 31 32 33 34 35 36
SHIPTON UNTREATED ORG WHITE - No 4 100.00% 5625 5850 6075 6300 6525 6750 6975 7200 7425 7650 7875 8100
FILTERED  SPRING WATER (20% boiling) 92.00% 5175 5382 5589 5796 6003 6210 6417 6624 6831 7038 7245 7452
STARTER 40.00% 2250 2340 2430 2520 2610 2700 2790 2880 2970 3060 3150 3240
Poolish TOTAL 13050 13572 14094 14616 15138 15660 16182 16704 17226 17748 18270 18792
DOUGH
Rest for 12 hours
Poolish 13050 13572 14094 14616 15138 15660 16182 16704 17226 17748 18270 18792
Water Balance 7.50% 422 439 456 473 489 506 523 540 557 574 591 608
Flour Balance 82.00% 4613 4797 4982 5166 5351 5535 5720 5904 6089 6273 6458 6642
Raynors Barley Malt .05% 0.50% 62 65 67 70 72 75 77 80 82 85 87 90
Olive oil 2.50% 312 325 337 350 362 375 387 400 412 425 437 450
Salt 1.50% 187 195 202 210 217 225 232 240 247 255 262 270
TOTAL - rest 2 hrs, fold, prove 1.5 to 2 in banneton 18646 19392 20138 20884 21630 22376 23121 23867 24613 25359 26105 26851
Bake 250° falling halfway to 220° for 45 mins
TOTAL Hydration 69.04%
Alt to flouring: Wet and slash with breadknife