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Bailey's Sourdough

Scalable formula

Ingredients

1× produces 197 g finished yield. Changing the multiplier, finished yield, or any ingredient amount scales the entire recipe.

IngredientStandard %Weight
Flour, bread, white, enriched, unbleached50.76%
water38.07%
Sourdough Starter, 100% Hydration10.15%
Salt, table1.02%
Scaled ingredient total197 g

Prep Method 22

  1. 1.Mix water and starter, whisk.
  2. 2.Add bread flour and salt.
  3. 3.Mix into shaggy dough.
  4. 4.Cover dough with damp towel and sit for 30 min.
  5. 5.Fold dough and rest for 30 min.
  6. 6.Repeat previous step 3 more times.
  7. 7.Place dough in straight sided vessel and allow to double in size, 8-10 hr.
  8. 8.After dough doubles in size, shape the dough.
  9. 9.Pull dough into rectangle, fold over both vertical sides and roll dough up from bottom to top.
  10. 10.Work the dough into a ball, adding tension as you move the dough back and forth.
  11. 11.Allow dough to rest for 30 min.
  12. 12.Work the dough one more time into a ball with a smooth top.
  13. 13.Line banneton with cloth and sprinkle with corn meal, flour, and rice flour.
  14. 14.Place dough in banneton, seam side up.
  15. 15.Place banneton in plastic grocery bag and place in refrigerator for 1-24 hr.
  16. 16.Set oven to 550 °F and preheat dutch oven.
  17. 17.Once oven is preheated, take out dough, place on strip of parchment, and mark with ×.
  18. 18.Put dough in preheated dutch oven, reduce oven temp to 450 °F, and bake dough in dutch oven for 30 min.
  19. 19.After 30 min, take bread out of dutch oven, place on rack of oven, and reduce temp to 425 °F.
  20. 20.Bake for additional 10-15 min.
  21. 21.Take bread out of oven and place on cooling rack.
  22. 22.Do not cut until fully cooled / room temp.

UoM Equivalency

No recipe-level equivalencies have been defined.

Recipe Cost

1% priced
Scaled batch
$0.0018
Per 100 g
$0.0009

Partial estimate; unpriced ingredients are excluded.

3 costing issues
  • Flour, bread, white, enriched, unbleached: no active USD purchase price with a convertible package size
  • water: no active USD purchase price with a convertible package size
  • Sourdough Starter, 100% Hydration: sub-recipe cost requires a positive mass yield and at least one priced input

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data2 of 4 connected
✓Flour, bread, white, enriched, unbleachedFlour, bread, white, enriched, unbleached100 g›!waterAdd nutritional data75 g›!Sourdough Starter, 100% HydrationAdd nutritional data20 g›✓Salt, tableSalt, table2 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories200

% Daily Value*

Total Fat 1g
1%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 400mg
17%
Total Carbohydrate 41g
15%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 8g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 57% mapped. Scaled batch: 399 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Formula uses a nominal 100 g basis; review the yield before use.