Bread only appears simple. Most people think bread is just flour, water, salt, and yeast. But authentic artisan bread is really built from seven ingredients working together at the same time: 1. Flour — provides the structure, strength, and food supply for fermentation. 2. Water — hydrates the flour and allows gluten and fermentation to develop. 3. Salt — strengthens the dough, improves flavor, and helps regulate fermentation speed. 4. Yeast — creates carbon dioxide gas that makes the dough rise and expand. 5. Lactic Acid Bacteria — the hidden workforce inside sourdough starter that creates flavor, aroma, strength, and preservation. 6. Time — allows fermentation, gluten organization, flavor, and structure to fully develop. 7. Temperature — controls the speed of everything. Temperature is the steering wheel of bread making. The real art of sourdough is learning how these seven ingredients interact with each other — and learning how to guide them instead of fighting them. 🍞 May 9th… 100/77/2/20 using 1200g total flour + 100% hydration starter + dough temperature 80~82°f. After refining the actual formula and recipe to what I think is an accurate replica of Tartine’s famous Country loaf… I’m fine tuning the processes to be my simplified First Principles version. I did increase the inoculation from 9% to 20% to speed things up a bit. However I did not eliminate any steps required to make an authentic artisan loaf of sourdough bread. I just eliminated unnecessary steps, waiting or touching of the dough frequently. Mixing, gluten development, bench rests where required, bulk fermentation, dividing, preshape and final shaping continue as normal. Recipe: 2 loaves 600g High Gluten flour 300g All Purpose flour 100g Whole Wheat flour 724g warm water… 77% hydration 400g Hank = 100% hydration flour is 100g High Gluten flour + 50g WW flour + 50g dark rye flour 24g salt ~~~~~~~~~~~ Total weight: 2148g I’ve designed this recipe and it’s processes to produce a high quality, authentic, artisan, high hydration, loaf of sourdough bread (like the famous Tartine Country loaf) in just 4 hours from the time Hank is mixed with the flour. My assumption based on experience with this recipe is the dough will reach the 33% rise in about 2.5 hours from mixing… because of Hank being fed to have Rocket Fuel strength, because 400g of Hank has lots of yeast, because the average temperature of the dough is over 80°f the entire time.

Last week I secured a new domain for the Recipe Pantry, much easier to remember and find: www.recipepantry.app You’ll also notice an orange bar at the top of the Recipe Pantry that lets you save a thumbnail to your desktop or phone, just like any other app. Always with you, no more hunting. Whenever I make changes or add a recipe, a banner will appear on your screen after a few moments letting you know there’s an update. Just click it and the app updates. Bob’s your uncle. You can also refresh your screen to do the same thing. Let me know if you run into any problems or spot anything I need to fix. ~ Henry ⭐🔥