bread formula

	A	B	C	D	F	G	I	J	L	M	O	P	R	S	U	V	W	X
1	Calculate Flour by TDW														# Units	2
2	Total Dough Weight (TDW)			700	% Fermented Flour	0.00%	% Fermented Flour	0.00%	% Fermented Flour	0.00%	% Fermented Flour	15.55%	% Fermented	0.00%	Weight Per Unit (g)	350
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4			Total Formula		Poolish		Biga		Pâte Fermentée		Levain		Soaker				Final Dough
5	Ingredients		Baker's %	Grams	Baker's %	Grams	Baker's %	Grams	Baker's %	Grams	Baker's %	Grams	Baker's %	Grams	Ingredients		Baker's %	Grams
6	Flour		100.00%	406							100.00%	63			Flour		100.00%	343
7	Water		70.00%	284							100.00%	63			Water		64.43%	221
8	Salt		2.00%	8.1											Salt		2.36%	8.1
9	Instant Yeast		0.20%	0.8											Instant Yeast		0.23%	0.8
10	Diastatic Malt Powder		0.10%	0.4											Diastatic Malt Powder		0.12%	0.4
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12	Seed Culture										20.00%	13
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15
16
17
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21															Poolish		0.00%	0
22															Biga		0.00%	0
23															Pâte Fermentée		0.00%	0
24															Levain		36.73%	126
25															Soaker		0.00%	0
26	Totals		172.30%	699.3	0.00%	0	0.00%	0	0.00%	0	220.00%	139	0.00%	0			203.88%	699.3
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28	Process, Final Dough				Process, Poolish		Process, Biga		Process, Pâte Fermentée		Process, Levain
29	Autolyse	20-60 min									Mix thoroughly
30	Mix	2nd speed 1 1/2 - 2 min									Ferment 12-16 hours
31	DDT	75 F
32	First Fermentation	2 1/2 hours
33	Folds	2 folds @ 40 min apart
34	Divide	350 g
35	Preshape	light rectangle
36	Resting Time	30 min
37	Shape	demi-baguette
38	Final Proof	1 1/4 hours
39	Scoring	3 scores
40	Steam	yes
41	Bake	24-26 min @ 460 F
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