Weekly Loaf


Grams & Percentages

  • 500 g flour (275 g bread, 175 g WW, 50 g spelt)
  • 400 g water (80% hydration)
  • 100 g levain (20% inoculation)
  • 10 g salt (2%)



  • 7:30 am — fed starter
  • 12:30 pm — start autolyse
  • 2:00 pm — add levain (1:30h autolyse + 6:30h starter)
  • 2:30 pm — add salt
  • 3:00 pm — counter lamination
  • 4:00 pm — coil fold #1
  • 4:45 pm — coil fold #2
  • 5:30 pm — coil fold #3
  • 6:00 pm — shape loaf and place in banneton for 2h retard
  • 7:00 pm — preheat oven 450°
  • 8:00 pm — bake, lid on, 25m
  • 9:00 pm — remove loaf from cast iron, turn oven off, leave loaf in spoon-cracked [off] oven to dry out for 30m



  • The goal for this week’s loaf was a very open crumb, which I’m overall happy with. I would like to see more evenness, but I’m happy that all the airiness isn’t on the top/side of the loaf.
  • 80% hydration makes an incredibly manageable and reliable dough. It’s a perfect hydration to begin learning to bake by feel, letting the dough be your guide.
  • Very happy with the little ear action. Increasing the steam time (from 15m to 25m) aided this.
  • The loaf itself was tender, with a nice chew and relatively blonde crust (easily could have done another 10-20 in the oven).
  • Flavor was pretty profound, considering the retard was so much shorter than I typically do.
  • Thank you to Dan Larn for the scoring tutelage.  And thank you to Kristen for the lamination technique.


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