wild yeast

Weekly Loaf

26 April 2020

Grams & Percentages

  • 500 g bread flour
  • 400 g water (80% hydration)
  • 118 g levain (23.6% inoculation)
  • 8 g salt (1.6%)

 

Timeline

  • 7:00 am — fed starter
  • 11:50 am — start autolyse
  • 1:00 pm — add levain with pinch over method (1:10h autolyse + 6:00h starter)
  • 1:30 pm — add salt
  • 2:00 pm — counter lamination
  • 3:15 pm — coil fold #1
  • 4:00 pm — coil fold #2
  • 5:00 pm — coil fold #3
  • 5:30 pm — coil fold #4
  • 6:00 pm — shape loaf and place in banneton for 12h retard
  • 6:00 am — preheat oven 450°
  • 7:00 am — bake, lid on 25m, lid off 45m
  • 7:25 am — remove loaf from cast iron, turn oven off, leave loaf in spoon-cracked [off] oven to dry out for 30m

 

Notes

  • This dough was for a takeover filmed for Mejuri (video at the bottom).
  • The dough was incredibly soft and light, even just at the adding stage salt.
  • I didn’t fret about any trapped air and the load ended up light with an even crumb throughout. I think in the past I’ve been over-attentive to potentially trapped air and popped fermentation bubbles.
  • I continue to be impressed with 80% hydration. Incredibly manageable and reliable.
  • Next loaf I want to try and get cleaner with the lid on/off times (aiming for 2/3 of total time with the lid on).

 

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