Starter
100% hydration, 11h since last feeding.
| Flour |
Percent |
| King Arthur all purpose flour |
100 |
Leaven
| Ingredient |
Amount |
Temp (F) |
| starter |
1 Tbsp |
|
| water |
201 g |
86 |
| King Arthur all purpose flour |
201 g |
|
- Fermentation started at 2020-07-22 09:31:00 -0700
- Fermentation duration: 655.0
- Ambient temperature: 75 F
Dough
| Ingredient |
Amount |
Temp (F) |
| leaven |
201 g |
|
| water |
751 g |
82 |
| King Arthur whole wheat flour |
100 g |
|
| King Arthur all purpose flour |
670 g |
|
| King Arthur bread flour |
230 g |
|
| salt |
20 g |
|
- Autolyze time: 33.0 min
- Ambient temperature: 75 F
Bulk Fermentation
| Start Time |
Temp (F) |
Duration (min) |
| 2020-07-22 20:26:00 -0700 |
75 |
150.0 |
| 2020-07-22 22:56:00 -0700 |
34 |
543.0 |
Turns:
- 2020-07-22 20:56:00 -0700
- 2020-07-22 21:27:00 -0700
- 2020-07-22 21:58:00 -0700
- 2020-07-22 22:29:00 -0700
- 2020-07-22 22:56:00 -0700
Proofing
| Start Time |
Temp (F) |
Duration (min) |
| 2020-07-23 09:40:00 -0700 |
75 |
131.0 |
| 2020-07-23 11:51:00 -0700 |
34 |
240.0 |
Initial shaping at 9:06, 30 minute bench rest. Each loaf brought out about 10 minutes before baking.
Bake
Baked in preheated dutch oven.
| Temp (F) |
Duration (min) |
Comment |
| 500 |
20.0 |
lid on |
| 450 |
31.0 |
lid off |
