Version timeline
Ingredients — v4 (2025-04-30)
19 rows| # | Ingredient | Baker's % |
|---|---|---|
| 0 | flour, Croissant | 97% |
| 1 | flour, STB Rye | 3% |
| 2 | water | 83.50% |
| 3 | water, stage 1 | 75.15% |
| 4 | water, bassinage | 8.35% |
| 5 | starter, STIFF | 25% |
| 6 | oil, olive | 3% |
| 7 | sea salt | 2% |
| 8 | flour, malted barley | 0.56% |
| 9 | yeast, instant dried* | 0.21% |
| 10 | Total formula | 214.27% |
| 17 | flour, T80, YORKSHIRE | 25% |
| 18 | flour, YORKSHIRE Wholemeal | 75% |
| 19 | water | 45% |
| 20 | starter, 100% WHITE | 30% |
| 21 | Total formula | 175% |
| 25 | flour, SHIPTON no.4 | 100% |
| 26 | water | 100% |
| 27 | * Not a formla -- for calculations only | 200% |