Weekly Loaf


Grams & Percentages

  • 500 g flour (260 g bread, 200 g WW, 50 g spelt)
  • 390 g water (78% hydration)
  • 110 g levain (22% inoculation)
  • 10 g salt (2%)



  • 12:50 pm — fed starter
  • 4:00 pm — start autolyse
  • 5:45 pm — add levain (1:45h autolyse + 4:55h starter)
  • 6:15 pm — add salt
  • 7:30 pm — bowl fold #1
  • 8:40 pm — bowl fold #2
  • 9:40 pm — pre-shaping
  • 10:00 pm — shape loaf, roll in Trader Joe’s Everything But the Bagel Seasoning and place in banneton for 48h retard
  • preheat oven 450°
  • bake, lid on 45m
  • remove loaf from cast iron,allow to rest for 4h



  • Tried a new technique of rolling in seeds/seasoning. Used what we already had on hand and am pretty happy with how that turned out. In the future I’m thinking poppy seeds…
  • Was slightly over-proofed and could have been shaped about 30m earlier than it was.
  • Darkest loaf I’ve made so far which definitely helped the flavor development.
  • The overall structure of was strong and even with a complete compress bounced back to its original shape.
  • The loaf itself was tender, with a nice chew, and [with the addition of seasoning] was perfect for dipping in olive oil or making fancy grilled cheeses (two things we definitely did).


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