Standard Sourdough Recipe using Laucke Wallaby Flour


310 g Laucke Wallaby Flour
310 g Seed Chef
310 g Water at 25°C
840 g Laucke Wallaby Flour
588 g Chef
504 g Water at 25°C
2,700 g Laucke Wallaby Flour
1,890 g Leaven
1,863 g Water
54 g Salt


  1. Day 1 – Prepare Chef

    Refresh a maintained Chef by weighing ingredients into a clean appropriately sized container or bucket, and mix or whip by hand for 2 minutes, or until amalgamated. 

  2. Scrape sides clean, affix lid, and leave in ambient temperature of 25°C for 2 hours, before placing in a retarder set at 10°C for 22 hours.

  3. Day 2 – Prepare Leaven

    Using active Chef prepared the day prior, create Leaven by weighing ingredients into a clean planetary mixer bowl, and mix on low speed with dough hook for 3 minutes, or until amalgamated, scraping down bowl where required.  

  4. Place into a clean, lightly oiled, appropriately sized, plastic container.

  5. Affix lid, and leave in ambient temperature of 25°C for 2 hours, before placing in a retarder set at 10°C for 16 hours.

  6. Feed remaining Chef according to ‘Chef Refreshment Recipe’ with quantity suitable for following days use.

  7. Day 3 – Create Dough

     Using correctly tempered water is essential to achieve desired dough temperature of 25°C. 

  8. Weigh the ingredients:

    Weigh tempered water into the Leaven, and pour into spiral mixer, then add flour. Delay the addition of salt until final minutes of mixing.

  9. Mixing Time Guide:

    Mix for 3 minutes on low speed. Scrape down the bowl, and reconfigure dough.

  10. Mix for another 3 minutes low speed.

  11. Add salt, and turn by hand into dough.

  12. Mix for 2 minutes on low speed, then reconfigure the dough.

  13. Mix for a further 1 minute on high speed.

  14. Take and record dough temperature.

  15. N.B. Amend friction temperature if required for future water calculations, i.e. if dough finished at 27°C will need to increase friction temperature allowance to 20°C.

  16. Bulk Proof:

    Place dough into a clean, lightly oiled, appropriately sized, plastic rectangular container, affix lid, and bulk proof for 1 hour in ambient temperature of 25°C.

  17. Remove the lid, and give the dough 3 folds, left – 2/3 over to right, right – over to left, and finally, top – down to bottom.

  18. Affix lid, and proof for a further 1 hour.

  19. Divide, Intermediate Shape and Proof:

    Divide dough into required amounts.

  20. Intermediate shape loaves into rounds, and place on a board lightly dusted with fine semolina.

  21. Cover with cloth and intermediate proof for 30 minutes.

  22. Final Shape and Proof:

    Shape loaves as desired and place into cloth lined baskets, tins or on boards as free form loaves, using cloth (or French Couche) pleated as support between each loaf.

  23. Loaves may be dry proofed in bakery ambience (26°C ± 2°C), covered, for 2 – 3 hours, or until fully proofed, or placed in proofer set at 30°C with low humidity for 1.5 – 2 hours, or until fully proofed, or retarded at 10°C for 14 – 18 hours. N.B. loaf is fully proofed when, touched gently with finger on the end of the loaf, it is slow to spring back and does not spring back the whole way.

  24. Cut, Load and Bake:

    Roll/transfer free form loaves onto a peel, and place tin loaves near oven, ready to be cut and loaded.

  25. Using a lame, cut loaves as desired to create different shaped and textured loaves.

  26. Load loaves immediately into pre heated oven, and bake directly on stone, or ceramic tile floor where possible and steam for 3 – 5 seconds.

  27. Bake at 230°C for 35 minutes (Tins), or 30 minutes (Free Form).

  • Sourdough Breads
  • Bake for 30 - 35 minutes


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