Wood-Fired Sourdough Baking Guide

Sourdough baked in a wood-fired masonry oven in Berlin, from starter to loaf. It covers hard city water, a table of German flour types (405, 550, 1050), baker's percentages, bulk fermentation, a cold retard of 12 to 24 hours and firing with beech, which it rates at 4.0 to 4.2 kWh/kg, then follows the bake through the firebrick floor, the heat thrown down from the dome and the moving air. It assumes milled flour and mains water, and the water figures and several temperatures dropped out.