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