Bake Day 01

Day | Time | keep grams | Flour | Grams Water | Water Temp | Notes ——-|———|——-|—————–|————-|———–|——- 5 Sun | 7<>9 | 150 | 400 White, 100 Wheat | 400 | 85 | Target temp after feeding is 78 - 80.

Environment

  • Kitchen Temp:
  • General Humidity:

Recipes

Overnight Country Blond

Step Scheduled time Actual Time
Feed Levain 9:00 AM  
Mix Final Dough 5:00 PM  
Shape into loaves 8:00 AM  
Bake Noon  

Levain

Mix time:

Grams Ingredient Temp Note
100 Held levain Room  
400 White Flour Room  
100 Whole Wheat Flour Room  

Final Dough

End mix time:

  • Target final mix temp: 78°. Actual Temp:
  • Folds: 3 / 4. (3 in first hour, 4th before bed.)
  • Divide after 3x in volume. Time:
  • Proof ~ 4hrs until finger dent. Actual proof time:
  • Bake 475°. Time:
Grams % Ingredient Temp Note
804 90 White Flour Room  
26 5 Whole Wheat Flour Room  
50 5 Rye Flour Room  
684 78 Water 90 - 95 Actual temp:
22 2.2 Fine Sea Salt Room  
216 12 Levain Room