BoB (Bread of Breads) recipe

BoB (Bread of Breads)

Lakewood, United States

Age

20Years
Color

Country of origin United States

Taste
& Flavour

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Sourdough
in the world

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  • 86 countries
  • 1393 cities

Mixture

53%
26%
21%
Liquid Flour Other
BoB (Bread of Breads)

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Since 1999

At one time I was the Head Baker, CMB and Director of Bakery Operations for Andre Boudin Bakery out of San Francisco Ca. It made sense to make Sourdough Bread.

Characteristics

I am very specific in bread flour I use in my bread and in the starter. Through experience I have found specific flours that are great in flavor for breads. My formulas are time proven , I usually make a medium developed dough and control the time and temperatures to make a consistent bread.

Taste & flavour

Recipe

Starting ingredients

  • 100% Hi gluten
  • 40% Mother dough
  • 44% Water
  • 100% Bread flour
  • 40% Starter
  • 2.25% Salt
  • 61% Water

Feeding ingredients

1

Working method

1
My Key to Sourdough is the starter/Mother Dough, I use a stiff starter, Using Bakers Math, 100% Hi Gluten Flour, 40% Mother Dough/start, and 44% Water. this is for my Sourdough starter, I then let it rest for 24 hours at 60°F . In a container in large Bulk form. Covered.
100% Hi gluten 40% Mother dough 44% Water
2
Bread Formula, 100% Bread Flour, (12% protein Flour +or -) 40% Starter, made the day before 2.25% Salt 61% Water. Mix for 8-11 minutes.
100% Bread flour 40% Starter 2.25% Salt 61% Water

Result

BoB (Bread of Breads)  first overview
BoB (Bread of Breads)  second overview
BoB (Bread of Breads)  first slice
BoB (Bread of Breads)  second slice

Preserve your sourdough for the future

Create your own Explore sourdough library