SpringLevain
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Spring LevainDate:
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time/tempTargetActual
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Levain~8h 25˚C
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Bulk~2h 25˚C
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Proof~2h 20-25˚C
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Total Dough Weight750% Total Flour in Levain20%Total Flour Prefermented20%
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IngredientsTOTAL FORMULA LEVAINFINAL DOUGH
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%gr% grIngredientsgr
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Total Flour100%423100%85Total Flour339
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Rubaud* Mix100%423100%85Rubaud* Mix339
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Water75%31780%68Water250
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Salt2.2%9Salt9
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Seed 20%17
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Preferment (-seed)152
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Toadals177.2%750200%169750
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Rubaud* Mix = 35%AP, 25%BF, 30%WW, 7%SP, 3%RY
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First Morning1. Mix final levain build in 25˚C (77˚F) water. Incubate @ 25˚C (77˚F). If possible (not essential), aerate levain and let rise 1-2X before using.
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2. Mix final dough's flours in RT water. Incubate at 20-22˚C (68-72˚F)
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First Evening3. Mix salt and levain into autolysed flour with pincer & FF until dough comes together.
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4. Bulk ferment ~2h @ 25˚C (77˚F) w/2-4 folds early. Rest, shape & refrigerate.
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Second Evening5. Proof 1-2h @ 20-25˚C (68-77˚F).
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6. Bake 20' @ 230˚C (450˚F) w/steam, then 12' @ 215˚C (420˚F) with convection (watch it), longer for loaves > 750 gr.
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