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Bread Book
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Country Blonde with 20% Whole Grain
AP Country Blonde with 20% Whole Wheat, 10% Rye
30% Pumpernickel
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Weight (g)PercentageWeight (g)PercentageWeight (g)Percentage
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Total Flour:550Total Flour:600Total Flour:550
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Bread Flour38570.00%All Purpose42070.00%Bread Flour22040.00%
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High Gluten5510.00%Whole Wheat12020.00%High Gluten5510.00%
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Whole wheat11020.00%Rye6010.00%All Purpose11020.00%
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Water44981.64%83.51%w/ leavenWater46577.50%79.78%Rye16530.00%
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Leaven12522.73%Leaven13522.50%Water42076.36%78.78%w/ leaven
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Salt132.36%Salt142.33%Leaven12522.73%
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Salt132.36%
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2020-07-272020-12-17Brown Sugar00.00%
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5:00Fed starter17:00Fed starter
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8:10Autolyse2:052020-12-182020-08-19
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10:15Add leaven88.4°F
Bulk Fermentation:
6:30Autolyse1:0020:00
Fed Starter (1:4.3:4.3)
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10:35Add salt88.2°F2.7513:007:30Add leaven, salt66.6°F
Bulk Fermentation:
2020-08-20
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10:55Fold89.2°F8:30Fold 166.4°F8.716:124:10Autolyse (bf, hg)2:10
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11:15Lamination87.8°F
Added herbs and stuff
9:35Fold 265.3°F6:20Add leaven81.4°F
Bulk Fermentation:
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11:40Coil 188.3°F0:2510:45Coil 165.8°F6:45Add salt79.7°F4.610:56
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12:00Coil 288.7°F0:2012:05Coil 265.6°F1:207:10Fold 179.7°F
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12:20Coil 388.7°F0:2013:30Coil 366.6°F1:257:40Fold 280.1°F
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12:35Coil 488.7°F0:1516:12Preshape2:428:15Coil 180.3°F0:35
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12:35Coil 5016:42Shape
Second proof:
15:28:008:55Coil 280.8°F0:40
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13:00Preshape0:2516:57Fridge9:35Half Coil81.3°F0:40
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13:20ShapeSecond proof:15:15:002020-12-1910:15Half Coil80.3°F0:40
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13:40Fridge8:25Bake
500F 15 min, 450F 15 min. 425F 5 min
10:15Coil 50
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2020-07-2810:56Preshape0:41
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4:55Bake
500F 15 min, 450F 20 min, 425F 10 min
Notes:11:26ShapeSecond proof:17:34:00
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- dough v poofy11:56Fridge
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Notes:2020-08-21
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- dough felt slack in the morning, maybe should have done that 5th fold
5:30Bake
500F 15 min, 450F 10 min, 425F 10-15 min
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- not bad!, absolutely phenomenal spring on the boule!!
Pre-bake (g)Post-Bake (g)
Water Loss
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- I think the ends of my batards are flat because of shaping
Batard 162352715.41%Notes:
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Pre-bake (g)Post-Bake (g)Water LossBatard 265354716.23%
- dough feels much better with the extra 10g of water
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Batard56941926.36%
- hmm maybe make bigger batch, increase to 600 or 650g flour
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Boule63046825.71%- really good!
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Pre-bake (g)Post-Bake (g)Water Loss
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Batard54442621.69%
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Boule63952018.62%
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10-Grain Whole Wheat Light Heartiness10-Grain Whole Wheat Medium Heartiness10-Grain Whole Wheat Real Deal Heartiness
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Weight (g)PercentageWeight (g)PercentageWeight (g)Percentage
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Total Flour:550Total Flour:550Total Flour:550
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Whole Wheat550100.00%Whole Wheat550100.00%Whole Wheat550100.00%
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Mix ins25045.45%Mix ins30054.55%Mix ins44781.27%
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Water46083.64%85.31%Water46083.64%85.31%Water46083.64%85.31%w/ leaven
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Leaven12522.73%Leaven12522.73%Leaven12522.73%
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Salt132.36%Salt132.36%Salt132.36%
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2020-10-142020-10-162020-10-09
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4:20Fed starter 4:25Fed starter 4:25Fed starter
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4:25Autolyse4:054:25Autolyse3:254:30Autolyse3:30
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8:30
Leaven + Salt
73.0°F
Bulk Fermentation:
7:50Leaven + Salt75.0°F
Bulk Fermentation:
8:00Leaven + Salt75.0°F
Bulk Fermentation:
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8:305.514:007:50512:508:005.513:30
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9:15Fold 177.0°F
Add in oats and seeds
8:40Fold 177.0°F
Add in oats and seeds
8:40Fold 175.0°F
Add in oats and seeds
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10:15Fold 275.7°F9:45Fold 277.0°F9:40Fold 275.0°F
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11:15Coil 175.0°F1:0010:45Coil 177.0°F1:0010:30Coil 175.7°F0:50
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11:15Coil 2010:45Coil 2010:30Coil 20
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11:15Coil 3010:45Coil 3010:30Coil 30
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11:15Coil 4010:45Coil 4010:30Coil 40
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11:15Coil 5010:45Coil 5010:30Coil 50
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14:00Preshape2:4512:50Preshape2:0513:30Preshape3:00
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14:20ShapeSecond proof:14:25:0013:15Shape
Second proof:
15:35:0013:50ShapeSecond proof:14:55:00
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14:45Fridge13:35Fridge14:15Fridge
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2020-10-152020-10-172020-10-10
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5:10Bake
500F 15 min, 450F 18 min, 425F 9 min
5:10Bake
500F 15 min, 450F 18 min, 425F 9 min
5:10Bake
500F 15 min, 450F 18 min, 425F 9 min
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Notes:Notes:Notes:
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- 25g oats, 25g polenta, 100g water, 30g spent grains, 70g seeds mix
- 30g oats, 30g polenta, 120g water, 50g spent grains, 70g seeds mix
- 80g oats, 20g polenta, 227g water, 50g spent grains, 70g seeds
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- light heartiness
- good medium heartiness
- real deal heartiness
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Pre-bake (g)Post-Bake (g)Water LossPre-bake (g)Post-Bake (g)
Water Loss
Pre-bake (g)Post-Bake (g)Water Loss
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Batard75864215.30%Batard79168213.78%Batard85474013.35%
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Boule68956917.42%Boule69958616.17%Boule76964815.73%
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Spent Grain, Rye, and Whole Wheat 1
100% Whole Wheat
Corn, Rye, Wheat
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Weight (g)PercentageWeight (g)PercentageWeight (g)Percentage
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Total Flour:550Total Flour:550Total Flour:700
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Whole Wheat44080.00%Whole Wheat550100.00%Bread Flour21030.00%
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Rye11020.00%High Gluten00.00%Corn 28040.00%
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Spent Grains22040.00%Bread Flour00.00%Whole Wheat14020.00%
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Water47085.45%86.94%Water48087.27%88.57%w/ leavenRye7010.00%
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Leaven12522.73%Leaven12522.73%Water54277.43%79.74%
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Salt132.36%Salt132.36%Leaven16022.86%
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Salt162.29%
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2020-11-012020-09-18
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17:00Fed starter 64.0°F5:15
Fed starter (1:2.3:2.3)
2021-03-07
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2020-11-025:20Autolyse4:3018:30Fed starter
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4:30Autolyse3:20
365g water + ww
9:50Add leaven77.5°F
Bulk Fermentation:
2021-03-08
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7:50
Leaven + Salt
73.0°F
Bulk Fermentation:
10:25Add salt77.5°F5.715:325:30Autolyse0:45
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8:40Fold 173.0°F6.614:2611:05Fold 176.5°F6:15Add leaven, salt66.4°F
Bulk Fermentation:
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9:50Fold 2/Coil73.0°F11:50Coil 177.7°F7:00Fold 165.1°F814:15
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14:26Preshape12:35Coil 177.2°F0:457:50Fold 265.3°F
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14:51Shape4:3613:30Coil 277.5°F0:559:00Half Coil65.8°F
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15:26FridgeSecond proof:13:54:0013:30Coil 3010:20Half Coil67.1°F1:20
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2020-11-0313:30Coil 4011:50Half Coil67.1°F1:30
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5:20Bake
500F 15 min, 450F 18 min, 425F 9 min
13:30Coil 5011:50
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15:32Preshape2:0214:15Preshape2:25
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Notes:15:57Shape
Second proof:
15:43:0014:50ShapeSecond proof:15:45:00