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 2020-09-11 22:55 -0700
- Fermentation duration: 660.0
- Ambient temperature: 72 F
Dough
| Ingredient |
Amount |
Temp (F) |
| leaven |
203 g |
|
| water |
775 g |
85 |
| King Arthur whole wheat flour |
100 g |
|
| King Arthur bread flour |
900 g |
|
| salt |
20 g |
|
- Autolyze time: 30.0 min
- Ambient temperature: 75 F
Bulk Fermentation
| Start Time |
Temp (F) |
Duration (min) |
| 2020-09-12 10:50:00 -0700 |
78 |
185.0 |
Turns:
- 2020-09-12 11:20:00 -0700
- 2020-09-12 11:50:00 -0700
- 2020-09-12 12:20:00 -0700
- 2020-09-12 12:50:00 -0700
- 2020-09-12 13:25:00 -0700
Proofing
| Start Time |
Temp (F) |
Duration (min) |
| 2020-09-12 14:55:00 -0700 |
78 |
143.0 |
Initial shaping at 14:28, 25 minute bench rest.
Bake
Baked in preheated dutch oven.
| Temp (F) |
Duration (min) |
Comment |
| 500 |
20.0 |
lid on |
| 450 |
31.0 |
lid off |
