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Loaf CalculationFlour Blend
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# Loaves3Preferment10.00%Whole wheat
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Desired Loaf Weight500Flour 140.00%Bread
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Process Loss %1%Flour 240.00%Kamut
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Target Dough Weight1515Flour 310.00%Whole wheat
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Total % should be 100%100.00%
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Formula%Preferment % is pre-calculated. Factor in up to three different flours and their contribution to the total flour. Preferment flour is calculated. Don't edit!
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Flour100.00%Final Dough
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Water92.00%Flour 1307Bread
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Salt2.00%Flour 2307Kamut
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Yeast0.50%Flour 377Whole wheat
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3%Water629
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Total %197.50%Salt15
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Yeast4
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Preferment*Preferment153
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Preferment %20%Total Yield1492
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Preferment Hydration100%
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Prep Flour84Total Flour767
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Prep Water84Total Water706
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Mature Starter @ 20%34
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Yeast @ 0.3%0.25
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*Note that 1% extra is factored into the flour and water needed for the preferment, as you should make a little more than what you actually need to account for loss.
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