Takeaways
- Limited rise, good open crumb, deep flavor
- Likely overproofed since bulk was 7 hours at 76ºF
Rating:★★
Hydration:79%
Prefermented flour:6%
Total dough weight:1896g
DDT:76°F
Formula
Levain
| Ingredient | Weight | Baker's % |
|---|---|---|
| White Flour | 30g | 50% |
| Whole Wheat Flour | 30g | 50% |
| Water | 60g | 100% |
| Starter | 30g | 50% |
Final Dough
| Ingredient | Weight | Baker's % |
|---|---|---|
| White Flour | 822g | 86.9% |
| Whole Wheat Flour | 64g | 6.8% |
| Water 1 | 650g | 68.7% |
| Water 2 | 42g | 4.4% |
| Salt (fine) | 17g | 1.8% |
| Levain | 151g | 16% |
DDT: 76°F ·
Total dough weight: 1896g
·
Prefermented flour: 6%
Schedule & Timeline
7:40am
Levain
mix
ambient temp is 76F in proofer, for 5 hours
10:50am
Autolyse
autolyse
ambient temp is 76F in proofer, 650g water
1:00pm
mix
@76F knead by hand in bowl, levain is bubbly and might be slightly past peak, 5h
1:25pm
Bulk
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
8:20pm
Shape
divide
let rest for 30 minutes
8:50pm
final shaping
1 batard, 1 boule
9:00pm
Proof
proof
cold, 12 hours
9:00am
Bake
steam
450º for 20 minutes
9:20am
vent
450º for 30 minutes