Basic Bread
100 flour : 65 water : 2 salt : 1 yeast
by weight Calculator
flour 100%
water 60-70% depending on flour 65%
salt 2%
yeast or 0.5% for overnight ferment 1%
Tips
- Autolyse flour+water 30min before adding salt
- Bulk ferment until doubled
- Overnight cold proof = better flavor
Sources
- Ratio by Michael Ruhlman (book)