60% Whole Grain Porridge Levain

	A	B	C	D	E	F	G
1	60% Whole Grain Porridge Levain
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4	Enter Total Dough Weight >>		2037	% Total Flour in Levain	15%	Total Flour Prefermented	15%
5	Ingredients	TOTAL FORMULA		LEVAIN		FINAL DOUGH
6	Ingredients	%	gr	%	gr	Ingredients	gr
7	Total Flour	100%	1099	100%	165	Total Flour	934
8	AP Flour	40%	440	60%	99	AP Flour	341
9	Whole Milled Wheat	60%	660	40%	66	Whole Milled Wheat	594
10	Water	83%	912	80%	132	Water	781
11	Salt	2.30%	25			Salt	25
12	Seed			20%	33
13	Porridge (see process)					Levain (-seed)	297
14	Toadals	185.3%	2037	200%	330		2037
15	Refresh starter 2x on preceeding day/night
16	First Morning	Refresh starter for 3rd time early enough to be ready to use it mature as seed at mid-day.
17	First Morning	Prepare porridge: Weight out rolled grain equal to 10%the weight of formula's total flour. Lightly toast in melted butter. Remove pan to cool slightly before pouring in 2x weight of lightly salted, pre-heated water or whey and cook 20 min covered on low. Cool thoroughly and crumble
18	First Mid-day	Mill flour and mix with AP. Innoculate levain and incubate at 78˚F until domed.
19	First Afternoon/Evening	1h (summer) or 2h (winter) before levain will be ready, combine flours and water (78˚F). Mix only to fully hydrate. Sprinkle salt over top, cover and autolyse 2 hr @ 78˚F.
20		Dimple and fold in salt & levain. French fold several rounds with 5 min pauses between each.
21		Bulk ferment (including preshape & rest) 2h (summer) to 3h (winter) @ 78˚F with gentle folds in the bucket every 10 min for first hour only. Incoporate porridge at second fold.
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23		Preshape and rest 15-20 min. Shape and banneton. Bag and retard @ 37˚F overnight (~12h).
24	Second Morning	Bake when dough reaches top of banneton. If necessary, proof @ 90˚F to finish.
25	Second Morning	Bake 20 min @ 500˚F with steam, then 20 min @ 425˚F, turning loaf 180˚and adding convection halfway through.
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