All Formulas
Coastside Sourdough
by Rosalind Bakery
1200g per unit1 star1 fork229 viewsv4
Our staple sourdough loaf. Formulated from a blend of organic and regeneratively farmed high extraction wheat flours. This loaf includes about 20% whole wheat and a skosh of stone ground rye flour
Total Formula
TDW: 1.320 kgWeight/Unit: 1200gYield: 1
| Ingredient | % | Kg |
|---|---|---|
| T85 Flour | 50.000 | 0.324 |
| Type 70+ Flour | 40.000 | 0.259 |
| Stone Ground Whole Wheat Flour | 10.000 | 0.065 |
| Water | 81.000 | 0.524 |
| Salt | 3.000 | 0.019 |
| Levainpreferment | 20.000 | 0.129 |
| Total | 204.000 | 1.320 |
Process
Preferment
TypeLevain
MixerHand/Spiral
Duration18 Hours
Temperature77 F
Mixing
MixerSpiral
StyleIntensive
1st Speed5 minutes
2nd Speed5 minutes
Autolyse15-30 minutes
DDT75 F
Fermentation
Bulk Time3 Hours
Temperature77 F
Divide & Shape
Divide Weight1.2 kg
Final ShapeBatard/Boule/Couche/Pan
Proofing
Final Proof3 Hours
Baking
OvenDeck
Temperature475 F
Bake Time35 minutes
Steam4 per deck (once before loading, once after every door)
Shared by Rosalind Bakery
Published April 24, 2026 · Version 4