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:70%
Prefermented flour:9%
Total dough weight:1763g
DDT:77°F
Formula
Levain
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour | 74g | 100% |
| Water | 74g | 100% |
| Starter | 15g | 20.3% |
Final Dough
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour | 764g | 91.2% |
| Whole milk | 184g | 22% |
| Water (autolyse) | 305g | 36.4% |
| Salt | 15g | 1.8% |
| Levain | 149g | 17.8% |
| Butter | 100g | 11.9% |
| Water 2 | 25g | 3% |
| Honey | 58g | 6.9% |
DDT: 77°F ·
Total dough weight: 1763g
·
Prefermented flour: 9%
Schedule & Timeline
8:15pm
Levain
Build levain
100% hydration, built from very ripe starter
8:05am
Autolyse
Autolyse start
flour + water + levain
8:35am
Mix dough
stand mixer, dough @77F
8:58am
Bulk
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
1:15pm
Shape
Divide / preshape
light degassing, rest ~45 min
2:00pm
Final shape
tight log, pan 9x4x4
2:00pm
Proof
Proof start
oven with light on (~72–75F)
9:45pm
Proof check
finger poke: slow partial return
9:45pm
Bake
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