SpentFuelBoule
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Spent Fuel BouleDate:
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time/tempTargetActual
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Levain
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Version 1.0Bulk1-2h 78˚F
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Proof1-2h 78˚F
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Total Dough Weight800% Total Flour in Levain58%Total Flour Prefermented58%
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IngredientsTOTAL FORMULA LEVAINFINAL DOUGH
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%gr% grIngredientsgr
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Total Flour100%465100%267Total Flour197
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Rubaud Mix*58%267100%267
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Durum semolina43%197Durum semolina197
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Water70%32580%214Water111
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Salt2.2%10Salt10
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Preferment481
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Toadals172.2%800180%481800
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*Rubaud Mix = 70% AP (or AP/bread mix), 18% WW, 9% spelt & 3% rye.
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1. Mix semolina with 90-95˚F (32-35˚C) water. Combine with salt and levain. French fold 1 min, rest 5, French fold another minute.
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2. Ferment 1-2h @ 77-78˚F (25˚C), with two folds, until ~2x in volume.
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3. Bench rest 20 min, shape and proof 1-2h@ 77-78˚F (25˚C) until slowpoke.
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4. Bake at 450˚F (230˚C) for 10 min w/steam + 20 min w/o (Convection Cook).
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