Altamura Style Sourdough Bread
Melissa Johnson · breadtopia.com
Against 152 sourdough bread recipes
Less salt than 98% of recipes and more water than 84%.
How it compares
Against the typical loaf: the median of 152 sourdough bread recipes, per 100 g of flour.
- Less salt than 98% of recipes: 1% of the flour weight against the typical recipe's 2%, about half as much.
- More water than 84% of recipes: 78% of the flour weight against the typical recipe's 68%.
Ingredients (13)
- Stiff Levainn/a
- 55g sourdough starter55 g
- 65g whole grain durum flour OR semolina rimacinata flour65 g
- 40g water40 g
- Durum Versionn/a
- 240g fresh-milled durum wheat berries OR whole grain durum flour (1 3/4 cups + 1 Tbsp flour)240 g
- 160g bread flour (1 1/4 cups)160 g
- 330g water (1 1/3 cups + 1 Tbsp)330 g
- 160g stiff levain (all that was built above, ~1 cup compressed)160 g
- 9g salt (1 1/2 tsp)9 g
- Semolina Versionn/a
- 400g semolina rimacinata flour (3 cups + 1 Tbsp flour)400 g
- 300g water (1 1/4 cups)300 g
flour 865 gbatter 1759 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 152 recipes. Shaded: the middle half. Tick: the median.
- Starter25% · 48th percentile · median 25%
- Water78% · 85th percentile · median 68%
- Salt1% · 1st percentile · median 2%
- Fat0% · 43rd percentile · median 0%
- Sweetener0% · 41st percentile · median 0%
Oven
- Temperature
- 500°F / 260°C
- median 450°F
- Time
- 10 to 15 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: starter, water, salt, fat, sweetener.
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