Hagrid recipe

Hagrid

f ullerton, United States

Age

2Years
Color

Country of origin United States

Taste
& Flavour

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Sourdough
in the world

  • 1556 sourdoughs
  • 82 countries
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Mixture

Unknown
Liquid Flour Other
Hagrid

Since 2017

always wanted to try sourdough.

Characteristics

double/triples after 8 hours. makes great bread but still trying to improve. open crumb. chewy texture. Nice crust. Slightly sour. Great for eating fresh or toasted. Delicious!

Taste & flavour

Hagrid jar shot
Hagrid front shot
Hagrid rising shot

Recipe

Starting ingredients

  • g King arthur organic white bread flour

Feeding ingredients

1
1:2:2 or 1:3:3 discard all but 10-14 g starter. Refresh with 70g organic bread flour (or rye if refreshing rye starter) and 70g H20. also have a white/wheat/rye flour starter. rye H20 is 85-105 degrees depending on room temp. white and combo water temps also varies depending on ambient temp of room. warmer the room the cooler the temperature of water

Working method

1
100 % hydration white starter 70 grams KA organic white bread flour 70 grams H20 kept at ambient temp appx 74degrees. refresh every 12 hours. Use young for Levain. refresh feed 1:22 to 1:3:3
g King arthur organic white bread flour
2
3

Result

Sourdough bread

Organic stone milled APF/bread flour/rye/wheat. 80% hyd. slap&fold, stretch&turn. 5 hour bulk, 18hr cld pf
Hagrid Sourdough bread first overview
Hagrid Sourdough bread second overview
Hagrid Sourdough bread first slice
Hagrid Sourdough bread second slice

Preserve your sourdough for the future

Create your own

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