The Breadsheet (aka Tartine Country Bread Baking Schedule)

	A	C	H	I	J	K	L	M	N	O
1	Day	Begin	Step	Done?	Water	White Flour	Whole-wheat Flour	Starter	Leaven	Salt

2	-∞		Get Starter Ready
3	-1	11:00:00 PM	Make Leaven		200	100	100	1 tbsp
4	0	10:45 AM	Disperse Leaven		700				200
5	0	10:50 AM	Make Dough			900	100
6	0	11:25 AM	Add salt		50					20
7	0	11:30 AM	Cover and let rise
8	0	12:05 PM	First fold		bread.config:
9	0	12:35 PM	Second fold		Leaven Time:	11:00 PM	<- Change This
10	0	1:05 PM	Third fold		Start Time:	10:45 AM	<- Change This
11	0	1:35 PM	Fourth fold		Loaves:	2	<- Change This
12	0	2:05 PM	Fifth fold		Total Water:	850
13	0	2:35 PM	Six fold / Check		Total Flour:	1,100
14	0	3:05 PM	Transfer, flour, cut		Hydration:	77.27%
15	0	3:35 PM	Bench rest		Overnight proof?	TRUE	<- Set to FALSE if you don't proof overnight
16	0	3:35 PM	Shape into balls		Overnight hours	18
17	1	3:40 PM	Transfer into baskets		Regular proof hours:	3.5
18	Final Proof: 3:40 p - 9:15 a				Reminder: Don't forget rice flour
19	1	9:15 AM	Turn on oven to 500º		Full recipe
20	1	9:45 AM	Begin baking first loaf		Note: You should make a copy of this for yourself so you can edit it :)
21	1	10:10 AM	Remove lid		@fredbenenson
22	1	10:30 AM	Let rest
23	1	10:45 AM	Begin baking second loaf
24	1	11:10 AM	Remove lid
25	1	11:30 AM	Let rest
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