SourdoughBake Tracker
Record each stage as you work through the process
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Process based on Tartine Country Loaf by Chad Robertson.
Dough assessment criteria based on Bulk-O-Matic Guide from The Sourdough Journey.
Notes
optional
Bake complete
Baking instructions
1
Pre-heat dutch oven at 260°C for 40 mins2
Score dough and spritz liberally with water3
Bake covered at 230°C for 20 mins4
Bake uncovered at 230°C for 20 minsAI Crumb Read
Analysing your crumb…
Levain
Base quantities (1 loaf)
Ripe starterg
Flourg
Waterml
Final quantities (1 loaf)
Ripe starter15g
Flour60g
Water60ml
Bread Recipe
Base quantities (1 loaf)
Flour
Bread flourg
Wholemealg
Water
Main waterml
Reserved waterml
Other
Levaing
Saltg
Final quantities (1 loaf)
Flour
Bread flour400g
Wholemeal100g
Total flour500g
Water
Main water350ml
Reserved water50ml
Other
Levain100g
Salt10g
Hydration (excl. starter)
%
Edit hydration (excl. starter) to calculate water
Hydration (incl. starter)
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Method notes
Recipe saved to Recipe Book ✓
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