Weekly Loaf

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).