Original Tartine spreadsheet
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Tartine white ww LoafChange number of loaves and size (cells c4 and c5) and the spreadsheet figures out the rest
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a1LOAVES2
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Size750
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Total1500
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% flour Levain9.09%
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Total FormulaGramsLevain%Levain GramsFinal Dough GramsFinal Dough %
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Total Flour100.0%823100%75748100%
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White whole wheat27.4%22650%3718825%
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High extraction45.60%375037550%
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Whole Wheat27.4%22650%3718825%
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Water80%659100%7558478%
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Salt1.8%15152%
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Levain15020%
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Total182.2%15001500
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June 5,17
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. BulkRise 80-85°F 0ven around 90
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. Dough v easy to shape - could go to 85%
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. Very dense loaf; tasty ; small crumb
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. 6 folds -maybe do 7 next time
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. used bran in baskets and shpng
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Sheet1 - Table 2
Sheet2 - Table 1
Sheet3 - Table 1