Takeaways
- Limited rise, good open crumb, deep flavor
- Likely overproofed since bulk was 7 hours at 76ºF
Rating:★★
Hydration:100%
Prefermented flour:100%
Total dough weight:150g
DDT:76°F
Formula
Levain
| Ingredient | Weight | Baker's % |
|---|---|---|
| White Flour | 30g | 50% |
| Whole Wheat Flour | 30g | 50% |
| Water | 60g | 100% |
| Starter | 30g | 50% |
Total Dough
| Ingredient | Weight | Baker's % |
|---|
Schedule & Timeline
LevainLevain / 7:40am-7:40am / 1 event
7:40am
mix
ambient temp is 76F in proofer, for 5 hours
AutolyseAutolyse / 10:50am-10:50am / 1 event
10:50am
autolyse
ambient temp is 76F in proofer, 650g water
MixMix / 1:00pm-1:00pm / 1 event
1:00pm
mix
@76F knead by hand in bowl, levain is bubbly and might be slightly past peak, 5h
BulkBulk / 1:25pm-5:15pm (3h 50m) / 7 events
1:25pm
start bulk
ambient temperature is 76F
1:43pm
stretch and fold 1
vigorous
2:00pm
stretch and fold 2
vigorous
3:00pm
stretch and fold 3
vigorous, dough feels stronger
3:35pm
stretch and fold 4
gentle
4:05pm
stretch and fold 5
gentle
5:15pm
stretch and fold 6
gentle, move to counter at 70F ambient temp for remainder of bulk
ShapeShape / 8:20pm-8:50pm (30m) / 2 events
8:20pm
divide
let rest for 30 minutes
8:50pm
final shaping
1 batard, 1 boule
ProofProof / 9:00pm-9:00pm / 1 event
9:00pm
proof
cold, 12 hours
NEXT DAY
BakeBake / 9:00am-9:20am (20m) / 2 events
9:00am
steam
450º for 20 minutes
9:20am
vent
450º for 30 minutes