Starter
100% hydration, 24h since last feeding.
| Flour |
Percent |
| King Arthur bread flour |
100 |
Leaven
| Ingredient |
Amount |
Temp (F) |
| starter |
20 g |
|
| water |
200 g |
85 |
| King Arthur bread flour |
200 g |
|
- Fermentation started at 2020-08-03 09:00 -0700
- Fermentation duration: 660.0
- Ambient temperature: 75 F
Dough
| Ingredient |
Amount |
Temp (F) |
| leaven |
203 g |
|
| water |
783 g |
85 |
| King Arthur whole wheat flour |
100 g |
|
| King Arthur bread flour |
900 g |
|
| salt |
20 g |
|
- Autolyze time: 40.0 min
- Ambient temperature: 75 F
Bulk Fermentation
| Start Time |
Temp (F) |
Duration (min) |
| 2020-08-03 20:43:00 -0700 |
75 |
151.0 |
| 2020-08-03 23:13:00 -0700 |
37 |
540.0 |
Turns:
- 2020-08-03 21:13:00 -0700
- 2020-08-03 21:43:00 -0700
- 2020-08-03 20:13:00 -0700
- 2020-08-03 22:43:00 -0700
- 2020-08-03 23:13:00 -0700
Proofing
| Start Time |
Temp (F) |
Duration (min) |
| 2020-08-04 08:45:00 -0700 |
75 |
142.0 |
| 2020-08-04 11:07:00 -0700 |
37 |
273.0 |
Initial shaping at 8:15, 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 |
