Starter
100% hydration, 20h since last feeding.
| Flour |
Percent |
| King Arthur all purpose flour |
100 |
Leaven
| Ingredient |
Amount |
Temp (F) |
| starter |
22 g |
|
| water |
201 g |
82 |
| King Arthur bread flour |
201 g |
|
- Fermentation started at 2021-01-16 19:35 -0700
- Fermentation duration:
- Ambient temperature: 72 F
Dough
| Ingredient |
Amount |
Temp (F) |
| leaven |
209 g |
|
| water |
754 g |
85 |
| King Arthur whole wheat flour |
103 g |
|
| King Arthur bread flour |
897 g |
|
| salt |
20 g |
|
- Autolyze time: 30.0 min
- Ambient temperature: 75 F
Bulk Fermentation
| Start Time |
Temp (F) |
Duration (min) |
| 2021-01-17 09:57:00 -0700 |
78 |
180.0 |
Turns:
- 2021-01-17 10:30:00 -0700
- 2021-01-17 11:00:00 -0700
- 2021-01-17 11:29:00 -0700
- 2021-01-17 12:00:00 -0700
- 2021-01-17 12:30:00 -0700
Proofing
| Start Time |
Temp (F) |
Duration (min) |
| 2020-09-22 14:08:00 -0700 |
75 |
230.0 |
Initial shaping at 13:30, 30 minute bench rest.
Bake
Baked in preheated dutch oven.
| Temp (F) |
Duration (min) |
Comment |
| 500 |
20.0 |
lid on |
| 450 |
31.0 |
lid off |
