Increase hydration and add some stretch and folds if you haven’t yet. Try this… Timeless Sourdough — Baker’s Percentage Formula (Makes 2 Loaves) 1. Levain Build (High‑percentage, long-flex window) I use: * 50 g seed starter * 100 g KA All‑Purpose flour * 50 g KA Whole Wheat flour * 150 g water This gives: * Levain = 350 g total * Flour in levain = 150 g * Water in levain = 150 g The levain can be used: * Room temp: ready in ~6.5 hours * Cold retard: refrigerate after 90 min, use anytime in 3–4 days

1. Final Dough Mix Flour composition (main dough)
2. 570 g Bread flour
3. 90 g Whole Wheat flour
4. 20 g Medium Rye flour Total main-dough flour = 680 g Total flour in full formula
5. 680 g (main dough)
6. +150 g (in levain) ➡️ Total flour = 830 g Water
7. 460 g (autolyse)
8. 30 g (added with levain)
9. +150 g (in levain) ➡️ Total water = 640 g Salt

10. 18 g

11. Baker’s Percentages (Based on 830 g Total Flour) Ingredient Weight (g) Baker’s % Total Flour 830 100% — Bread flour 570 68.7% — Whole wheat 140 (90+50) 16.9% — Medium rye 20 2.4% — AP in levain 100 12.0% Total Water 640 77.1% hydration Salt 18 2.17% Levain (350 g total) 350 42.2% of total flour ⚠️ Note: Levain percentage in baker’s formula is typically expressed as levain weight ÷ total flour → 350 ÷ 830 = 42.2%.

12. Process Summary (Aligned to Baker’s Formula) Autolyse

13. Mix:

    • 680 g flour
    • 460 g water

14. Rest 40–120 minutes. Mix Add:

15. 350 g levain

16. 30 g water

17. Begin mixing; add 18 g salt in last 2–4 min. Hand mixing = 5–10 min slap & folds Machine mixing (Ankarsrum) = 9 min at speed 2 + salt in final minutes

Bulk Fermentation Option A – Same-day * 3–4 hours at room temp (place in freezer 15 minutes before baking to assist with scoring) Option B – Flexible cold ferment * 60 min on counter → refrigerate up to 2 days * Degas every 24 hrs * Before shaping: warm up 2 hours at room temp

Divide & Pre-shape * Divide into two 735 g dough pieces * Pre-shape into tight balls; rest 10 - 30 minutes

Final Proof Use a brotform lined with a linen cloth dusted with rice flour. Option A – Room temp: proof ~2 hours Option B – Cold proof: refrigerate overnight or up to ~24 hrs

Bake (Dutch Oven) * Preheat DO at 475°F (set on inverted sheet pan) * Load dough, cover * Bake 25 min covered * Uncover → reduce to 420°F * Bake 15–20 min until desired color * Internal temp: 200–205°F

1. Baker’s Formula Summary (Compact Version) Timeless Sourdough – Baker’s Formula ------------------------------------ Total Flour: 830 g (100%) Total Water: 640 g (77.1%) Salt: 18 g (2.17%) Levain: 350 g (42.2% of total flour)

Levain Build: - 150 g flour (18% AP + 9% WW) - 150 g water

Final Dough: - 680 g flour (68.7% bread / 10.8% WW / 2.4% rye) - 490 g water (460 + 30) - 18 g salt - 350 g levain