Production formula
The 9,499 g base dough yields 14 loaves at 678.5 g or 15 loaves at 633.3 g. Add the separate 15 g exterior finish to every loaf after proofing.
THE HEALEY FARM • COMMUNITY BAKER RECIPE
Garlic & Italian Herb–Encrusted Rustic Sourdough — Market Batch
Produce Garlic & Italian Herb–Encrusted Rustic Sourdough with an exact 9,499 g base batch and honest 14/15-loaf math.
Founding pricing helps us place proven resources in more kitchens while we build the national customer community. Digital purchases are initially limited to U.S. billing addresses.
IS THIS FOR YOU?
A good fit when…
- You bake for preorders, markets or your community
- You need per-loaf inclusion and finish quantities
- You want commercial-use permission for finished loaves
WHAT YOU RECEIVE
More than an ingredient list.
Every paid resource has a specific job, access promise and permission level.
14/15-loaf yield table
Base dough, dough-piece weights and per-loaf ingredients are separated so exterior finishes never distort the dough math.
Concluded Rustic method
Brush each loaf with 5 g olive oil and encrust it with 5 g garlic salt and 5 g Italian seasoning immediately before baking.
Permanent Recipe Box access and printable production worksheet.
Commercial use for finished goods under your independent brand; no recipe redistribution or trademark rights.
NO PRESSURE TO BUY TODAY