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%)

Timeline

• 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

Notes

• 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).