Weekly Loaf

Grams & Percentages

• 1000 g flour (750 g bread, 200 WW, 50 g spelt)
• 780 g water (78% hydration)
• 175 g levain (17.5% inoculation)
• 20 g salt (2%)

Timeline

• 3:00h autolyse
• 7m slap & fold
• coil fold, every 45-60m
• 6:00h bulk fermentation
• both loaves  — 12h retard
• bake (20m on, 45m off)

Notes

• Starter was very active — doubled in 3:30h
• Best flavored loaves to date (very active starter)
• Incredibly even crumb, even though it was slightly closer than I would have preferred (potentially from the slap & fold?)