Breads

After the salad course or sometimes alongside, is the bread course.

I have found that the best bread for almost any situation is sourdough.

And so I give you the baker’s table.

The Bread Ratio

This table is using the basic 60% water, 12% starter, 2% salt.

Flour	Water	Starter	Salt
1500g	900	180g	30g
1000g	600g	120g	20g
750g	450g	90g	15g
500g	300g	60g	10g

Artisan Vs Sourdough

Bread	Time	quality
Sourdough	18-24 hours	High
Artisan	3 hours	Medium
Bread	Crumb	Density
Sourdough	Large	Low
Artisan	Small	Medium