AcerLevain
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Date:
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time/tempTargetActualEnter in I11 the weight of 55# retained bran fraction from milling.
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Acer Levain Levain~8h 25˚C
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Bulk~18h 4˚C
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Proof~2h 25˚C
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Total Dough Weight750% Total Flour in Levain20%% Total Flour in ePreferment48%% Total Flour in Soaker20%Total Flour Prefermented88%
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IngredientsTOTAL FORMULALEVAINePrefermentSOAKERFINAL DOUGH
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%gr% gr% gr% grIngredientsgr
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Total Flour100%416100%83200100%82Total Flour51
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White Flour (11.5% protein)
60%25060%50100%200
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Freshly Milled Flour40%16640%33100%82
Milled Flour (55# pass)
51
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Water78%32580%6778%156100%82Water20
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Salt2.2%9.22.0%1.6Salt7.5
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Seed 20%17Soaker166
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ePreferment356
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Levain (-seed)150
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Toadals180.2%750200%166178%356202%166750
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Milled flour Totals:1663308251
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Enter % of extra flour:
Enter amt (gr) of extra levain:
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MILLED FLOUR + 10%LEVAIN + 30
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W Wheat75%137White Flour60%59
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W Einkorn20%37Milled Flour40%39
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W Rye5%9Water80%79
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Total100%183Seed20%20
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Nominal extraction55%Total200%196
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First EveningWeigh out grain for milling & flour for ePreferment. Mise en place mill, tamis, bowls. Refresh starter.
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First MorningMill grains, keeping 55# pass & retained separate.
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Mix levain. Incubate @ 25˚C (77˚F). Refrigerate unused 55# pass fraction.
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Mix Soaker & ePreferment. Incubate at RT.
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Second EveningCombine levain + remaining water. Mix in soaker. Add ePreferment and remaining flour. Pince & squeeze to mix well.
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Rest dough 10-20 min (not really an autolyse but allows dough to come together).
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Fold in salt. FF to complete mixing and attain moderate gluten development.
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Bulk ferment at 4˚C (refrigerator) for 18-20h with 2 folds early.
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Third EveningDivide, pre-shape & rest dough 20 min.
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Shape and proof @ 25˚C (77˚F) incompletely, ~1.5h (watch dough).
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Pre-heat oven to 260˚C (500˚F)
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Refrigerate dough ~1/2h before fully proofed (stabilizes summer doughs and facilitates scoring).
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Score and bake 20 min @ 230˚C (450˚F) w/steam, then 10-20' (depending on loaf size) @ 215˚C (420˚F) on Convection Cook.
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