Homecookexplorer's Bread baking log
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ABCDE
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Single rise bread with 166% starter
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What are you trying to make this time? Beer trub bread
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Reference (recipe source)
https://homecookexplorer.wordpress.com/2015/09/14/sourdough-bread-simple-and-delicious/
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Flour used
Red Fife, All purpose bread flour - organic
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Date: Enter the start date and time using 24 hr clock format e.g. "apr 13 18:00"2018-04-11 06:14optional: quick starter refresh 166%.Start this 6-8 hrs before mixing according to your starter characteristics.
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Enter the ratio of starter to bulk flour. factor used: starter weight * [factor] = weight of bulk ferment flour. No lower than 3, can be as high as 303.00starter1540.3846153846
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Hydration % Select a final hydration. 66% is there as a default, but you can change it.0.66flour960.2407692308
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Starter weight: Enter how much starter you will use400.0water1540.3846153846
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Extra bulk rise ingredientsSomething important to note here is that when you pour out your refreshed starter, weigh it again. The gassing off will have reduced the weight of your starter by about 7-8%.
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weight of extra ingredients
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This will be the total loaf weight2260
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Add this much flour - This is a formula - don't enter data1200
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Add this water. This is a formula - don't enter data647
Changing hydration of an existing dough
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Add this salt. This is a formula - don't enter data 27
enter data in highlighted cells
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bulk rise start time2018-04-11 06:14
dough starting hydration
66.%
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bulk rise end time2018-04-11 12:00:00
original dough weight
421g
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Time taken for maximum bulk rise in hours5:46:00
new hydration
0.6
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bulk rise temperature in C21Cadd 31gflour
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bulk rise observations added0.6gsalt
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final rise start time2018-04-11 12:15:00
final dough weight
452g
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final rise end time11 Apr. 17:00
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final proofing time4:45:00
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final proofing temperature (celsius)
21C
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final rise observations
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baking data/temperatures
450/425/400 13 minutes each setting
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comments
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overall rating
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next steps
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Total time for this loaf12:31:00
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log notes (1st column of log)
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starter flourstarter h20
hydration
culminating hydration
total flour
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145.16240.96166%166%1345.2
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If you have thoughts questions or comments please go to
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https://homecookexplorer.wordpress.com/2015/09/14/sourdough-bread-simple-and-delicious/
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