Weekly Loaf

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Grams & Percentages

  • 500 g flour (500 g bread)
  • 398 g water (79.6% hydration)
  • 118 g levain (23.5% inoculation)
  • 8 g salt (1.6%)

 

Timeline

  • 9:00 am — fed starter
  • 4:30 pm — start autolyse
  • 5:45 pm — add levain (1:15h autolyse + 8:45h starter)
  • 6:15 pm — add salt
  • 6:45 pm — modified counter lamination
  • 7:45 pm — bowl fold #1
  • 8:15 pm — bowl fold #2
  • 8:45 pm — bowl fold #3
  • 9:40 pm — pre-shaping
  • 10:00 pm — shape loaf and place in banneton for 12h retard
  • preheat oven 500°
  • bake: lid on 25m, lid off 10m
  • remove loaf from cast iron, allow to rest for 4h

 

Notes

  • Didn’t intend to start the dough today, but the starter was incredibly active straight out of the fridge.
  • Really happy with the hydration level for a 100% bread flour loaf. 78-80% hydration has become a tried and true level.
  • Super airy, buoyant dough.
  • Corey got to try his hand at scoring which was surprisingly more fun (for me) than scoring myself. Clearly he did a great job because the lift of this dough was beautiful.

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Weekly Loaf

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Grams & Percentages

  • 500 g flour (260 g bread, 200 g WW, 50 g spelt)
  • 390 g water (78% hydration)
  • 110 g levain (22% inoculation)
  • 10 g salt (2%)

 

Timeline

  • 12:50 pm — fed starter
  • 4:00 pm — start autolyse
  • 5:45 pm — add levain (1:45h autolyse + 4:55h starter)
  • 6:15 pm — add salt
  • 7:30 pm — bowl fold #1
  • 8:40 pm — bowl fold #2
  • 9:40 pm — pre-shaping
  • 10:00 pm — shape loaf, roll in Trader Joe’s Everything But the Bagel Seasoning and place in banneton for 48h retard
  • preheat oven 450°
  • bake, lid on 45m
  • remove loaf from cast iron,allow to rest for 4h

 

Notes

  • Tried a new technique of rolling in seeds/seasoning. Used what we already had on hand and am pretty happy with how that turned out. In the future I’m thinking poppy seeds…
  • Was slightly over-proofed and could have been shaped about 30m earlier than it was.
  • Darkest loaf I’ve made so far which definitely helped the flavor development.
  • The overall structure of was strong and even with a complete compress bounced back to its original shape.
  • The loaf itself was tender, with a nice chew, and [with the addition of seasoning] was perfect for dipping in olive oil or making fancy grilled cheeses (two things we definitely did).

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Weekly Loaf

Grams & Percentages

  • 500 g bread flour
  • 400 g water (80% hydration)
  • 118 g levain (23.6% inoculation)
  • 8 g salt (1.6%)

 

Timeline

  • 7:00 am — fed starter
  • 11:50 am — start autolyse
  • 1:00 pm — add levain with pinch over method (1:10h autolyse + 6:00h starter)
  • 1:30 pm — add salt
  • 2:00 pm — counter lamination
  • 3:15 pm — coil fold #1
  • 4:00 pm — coil fold #2
  • 5:00 pm — coil fold #3
  • 5:30 pm — coil fold #4
  • 6:00 pm — shape loaf and place in banneton for 12h retard
  • 6:00 am — preheat oven 450°
  • 7:00 am — bake, lid on 25m, lid off 45m
  • 7:25 am — remove loaf from cast iron, turn oven off, leave loaf in spoon-cracked [off] oven to dry out for 30m

 

Notes

  • This dough was for a takeover filmed for Mejuri (video at the bottom).
  • The dough was incredibly soft and light, even just at the adding stage salt.
  • I didn’t fret about any trapped air and the load ended up light with an even crumb throughout. I think in the past I’ve been over-attentive to potentially trapped air and popped fermentation bubbles.
  • I continue to be impressed with 80% hydration. Incredibly manageable and reliable.
  • Next loaf I want to try and get cleaner with the lid on/off times (aiming for 2/3 of total time with the lid on).

 

Weekly Loaf

 

Grams & Percentages

  • 500 g flour (275 g bread, 175 g WW, 50 g spelt)
  • 400 g water (80% hydration)
  • 100 g levain (20% inoculation)
  • 10 g salt (2%)

 

Timeline

  • 7:30 am — fed starter
  • 12:30 pm — start autolyse
  • 2:00 pm — add levain (1:30h autolyse + 6:30h starter)
  • 2:30 pm — add salt
  • 3:00 pm — counter lamination
  • 4:00 pm — coil fold #1
  • 4:45 pm — coil fold #2
  • 5:30 pm — coil fold #3
  • 6:00 pm — shape loaf and place in banneton for 2h retard
  • 7:00 pm — preheat oven 450°
  • 8:00 pm — bake, lid on, 25m
  • 9:00 pm — remove loaf from cast iron, turn oven off, leave loaf in spoon-cracked [off] oven to dry out for 30m

 

Notes

  • The goal for this week’s loaf was a very open crumb, which I’m overall happy with. I would like to see more evenness, but I’m happy that all the airiness isn’t on the top/side of the loaf.
  • 80% hydration makes an incredibly manageable and reliable dough. It’s a perfect hydration to begin learning to bake by feel, letting the dough be your guide.
  • Very happy with the little ear action. Increasing the steam time (from 15m to 25m) aided this.
  • The loaf itself was tender, with a nice chew and relatively blonde crust (easily could have done another 10-20 in the oven).
  • Flavor was pretty profound, considering the retard was so much shorter than I typically do.
  • Thank you to Dan Larn for the scoring tutelage.  And thank you to Kristen for the lamination technique.

 

Weekly Loaf

 

Grams & Percentages

  • 1000 g flour (750 g bread, 200 WW, 50 g spelt)
  • 780 g water (78% hydration)
  • 175 g levain (17.5% inoculation)
  • 20 g salt (2%)

 

Timeline

  • 3:00h autolyse
  • 7m slap & fold
  • coil fold, every 45-60m
  • 6:00h bulk fermentation
  • both loaves  — 12h retard
  • bake (20m on, 45m off)

 

Notes

  • Starter was very active — doubled in 3:30h
  • Best flavored loaves to date (very active starter)
  • Incredibly even crumb, even though it was slightly closer than I would have preferred (potentially from the slap & fold?)

 

 

 

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