Weekly Loaf

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.