Takeaways
Bulk fermentation likely should be extended; structure led fermentation.
Let levain reach full peak before mixing for stronger fermentation.
Proof was long and uneven between loaves; finger-poke cues were more reliable than height alone.
Rating:★★★
Hydration:72%
Prefermented flour:8%
Total dough weight:1749g
DDT:77°F
Formula
Levain
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour | 71g | 100% |
| Water | 71g | 100% |
| Starter | 7g | 9.9% |
Total Dough
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour | 835g | 100% |
| Whole milk | 184g | 22% |
| Water 1 (levain) | 71g | 8.5% |
| Water 2 (autolyse) | 305g | 36.5% |
| Water 3 (mix) | 25g | 3% |
| Butter | 100g | 12% |
| Salt | 15g | 1.8% |
| Honey | 58g | 6.9% |
| Starter | 7g | 0.8% |
Schedule & Timeline
LevainLevain / 8:15pm-8:15pm / 1 event
8:15pm
Build levain
100% hydration, built from very ripe starter
NEXT DAY
AutolyseAutolyse / 8:05am-8:05am / 1 event
8:05am
Autolyse start
flour + water + levain
MixMix / 8:35am-8:35am / 1 event
8:35am
Mix dough
stand mixer, dough @77F
BulkBulk / 8:58am-12:30pm (3h 32m) / 5 events
8:58am
Bulk start
container on counter, dough cooling from @77F
9:35am
Stretch & fold #1
dough gaining strength
10:10am
Stretch & fold #2
smoother, still dense
10:45am
coil fold
gentle
12:30pm
End bulk
cues: ~35–40% rise, sparse small bubbles, dough @~71–73F; would extend next time
ShapeShape / 1:15pm-2:00pm (45m) / 2 events
1:15pm
Divide / preshape
light degassing, rest ~45 min
2:00pm
Final shape
tight log, pan 9x4x4
ProofProof / 2:00pm-9:45pm (7h 45m) / 2 events
2:00pm
Proof start
oven with light on (~72–75F)
9:45pm
Proof check
finger poke: slow partial return
BakeBake / 9:45pm-10:45pm (1h) / 4 events
9:45pm
Preheat
oven to 425F
10:00pm
Load
425F for 15 min, no lid
10:15pm
Reduce temp
350F for 30 min
10:45pm
Cool
loaves out of oven