Weekly Loaf

 

Grams & Percentages

  • 1000 g flour (750 g bread, 250 WW)
  • 800 g water (80% hydration)
  • 250 g levain (25% inoculation)
  • 20 g salt (2%)

 

Timeline

  • 0:30h autolyse
  • 5m slap & fold
  • coil fold, every 20m
  • 4:00h bulk fermentation
  • Loaf A — no retard, baked immediately
  • Loaf B — 24h retard
  • bake (15m on, 50m off)

 

Notes

  • Both loaves had overall good crust, color, crumb
  • Loaf B [in photos] developed more flavor throughout the 24h retard

 

 

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