wild yeast

Weekly Loaf

15 October 2020

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Grams & Percentages

  • 500 g flour (500 g bread)
  • 398 g water (79.6% hydration)
  • 118 g levain (23.5% inoculation)
  • 8 g salt (1.6%)

 

Timeline

  • 9:00 am — fed starter
  • 4:30 pm — start autolyse
  • 5:45 pm — add levain (1:15h autolyse + 8:45h starter)
  • 6:15 pm — add salt
  • 6:45 pm — modified counter lamination
  • 7:45 pm — bowl fold #1
  • 8:15 pm — bowl fold #2
  • 8:45 pm — bowl fold #3
  • 9:40 pm — pre-shaping
  • 10:00 pm — shape loaf and place in banneton for 12h retard
  • preheat oven 500°
  • bake: lid on 25m, lid off 10m
  • remove loaf from cast iron, allow to rest for 4h

 

Notes

  • Didn’t intend to start the dough today, but the starter was incredibly active straight out of the fridge.
  • Really happy with the hydration level for a 100% bread flour loaf. 78-80% hydration has become a tried and true level.
  • Super airy, buoyant dough.
  • Corey got to try his hand at scoring which was surprisingly more fun (for me) than scoring myself. Clearly he did a great job because the lift of this dough was beautiful.

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