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Notes from Martin.
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Hi all. I changed the number format and sheet scale down to grams from kilos. Looks like everthing is working fine. Have fun!
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Arlo's Cran-Walnut(g)
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Batards or Boules2550
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Total prefermented flour25%
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Total Dough1,100Total flour in formula498
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Total Formula%(g)Stiff Levain%(g)Final Mix(g)
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King Arthur, All Purpose75.00%373King Arthur, All Purpose373
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King Arthur, Whole Wheat20.00%100King Arthur, Whole Wheat80.00%100
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Buckwheat, Whole5.00%25Buckwheat, Whole20.00%25
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Water80.00%398Water70.00%87Water311
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Salt2.30%11Salt11
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Yeast, dry, instant (Optional)0.30%1Yeast, dry, instant1
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Sourdough culture2.50%12Sourdough culture10.00%12
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Walnuts, toasted, chopped18.00%90
Walnuts, toasted, chopped
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Cranberries, dried18.00%90Cranberries, dried90
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Levain224
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Total Dough221.10%1,100Total Levain180.00%224Total Dough1,100
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Preferment:
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Mix the levain, set at room temperature for 12-18 hours.
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Mix:
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In a large mixing bowl combine final water and stiff levain. Stir to combine and distribute the levain.
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Add salt and yeast, then flour. Mix until homogenous.
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Place walnuts and cranberries on top of dough, they will be incorporated during folding.
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Desired dough temperature:76-78F
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Fermentation:
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Two hours of total bulk fermentation with folds at 20, 40 and 60 minutes.
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Divide and shape:
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Divide to desired weights, preshape, and rest for 15 minutes.
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Shape then place in a floured banneton or on floured couche.
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Doughs may be baked after a final rise, or put into a cold space for 12-16 hours until baking.
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Bake:
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450 F, 30-35 minutes.
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Steam:
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Yes
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