Bread

12/14/2022

Bread

12/6/2022

Bread

time	activity
2315	mix leaven
1230	mix dough (water 120°, 750g)
1240	rest
1315	bulk rise
1815-1900	bench rest
1900-	final rise
2230	1st loaf in
2320	2nd loaf in

11/22/2022

Bread

12/14/2021

Bread

10/20/2021

Bread

First time in months. It took about a week to get the starter back to a good spot after so long in the fridge, but the bread turned out great (especially after the disappointment of last time).

time	activity
1940	mix leaven
1030-1040	mix dough (water 102°, 750g)
1045-1140	rest
1140-1335	bulk rise
1340-1415	bench rest
1420-	final rise
1920	1st loaf in (spiral)
2040	2nd loaf in (square)

7/29/2021

Bread

The first loaf didn't get great oven spring - and then neither did the second. Disappointing.

It may have been a lack of turns during the bulk rise, so while the dough ended up soft and springy it didn't have the structure. More like pizza dough than dough to rise.

time	activity
2100	mix leaven
7-725	mix dough (water 100°, 750g)
725-810	rest
815-1435	bulk rise
1440-1500	bench rest
1505-	final rise
1950	1st loaf in (spiral)
2050	2nd loaf in (square)

5/27/2021

Bread

time	activity
2100	mix leaven
7-715	mix dough (water 106°, 750g)
715-750	rest
755-1325	bulk rise
1330-1400	bench rest
1405-	final rise
1930	1st loaf in (spiral)
2030	2nd loaf in (square)

2/19/2021

Bread

The dough felt good after the long bulk; maybe that was good with my fairly cold house. I also did turns maybe every hour.

My oven was taking a long time to heat up and I wasn't sure it was staying hot, so I gave everything a bit more time.

time	activity
2300	mix leaven
830-845	mix dough (water 110°, 750g)
845-915	rest
920-1500	bulk rise
1505-1540	bench rest
1545-	final rise
2000	1st loaf in (spiral)
2115	2nd loaf in (square)

1/21/2021

Bread

time	activity
2100	mix leaven
900	mix dough (water 110°, 750g)
905-930	rest
930-1330	bulk rise
1335-1350	bench rest
1740	1st loaf in (lazy spiral)
1845	2nd loaf in (square)

1/6/2021

Bread

I had time to do the turns on schedule (for once).

Both loaves were dense, not my favorite. I wonder if the final rise was too long, or if the starter wasn't up to snuff.

time	activity
2200	mix leaven
715-730	mix dough (water 102°, 750g)
730-755	rest
755-1215	bulk rise
1220-1240	bench rest
1245-	final rise
1754	1st loaf in (square)
1845	2nd loaf in (spiral)

12/23/2020

Bread

The bulk rise seemed to go real slow - it didn't help (probably) that I went hiking for 2 hours in the middle, or that it was cold.

time	activity
2300	mix leaven
750-805	mix dough (water 102°, 750g)
805-840	rest
845-1345	bulk rise
1355-1420	bench rest
1420-	final rise
1720	1st loaf in (spiral)
1825	2nd loaf in (square)

12/12/2020

Bread

The dough was really wet - not sure why. I added 56g (so 6g extra) after the rest, but that shouldn't have made that much of a difference?

time	activity
2230	mix leaven
710-722	mix dough (750g)
722-810	rest
810-1240	bulk rise
1240-1300	bench rest
1300-	final rise
1805	1st loaf in (spiral)
1900	2nd loaf in (square)

11/19/2020

Bread

One of the loaves (not sure if it was the first or second) turned out amazing! Just what I was looking for.

time	activity
2230	mix leaven
710-730	mix dough (air 70°, water 98°, 750g)
730-805	rest
810-1220	bulk rise
1230-1310	bench rest
1320-	final rise
1745	1st loaf in
1856	2nd loaf in

10/11/2020

Bread

Kind of a mess of timing - I went hiking during the rise, so I couldn't do as many turns. Then I was off to my parents for a bit, and the loafs went it too late.

time	activity
2200	mix leaven
710-730	mix dough (water 80°, 750g)
855	rest
1230	bench rest
1930	1st loaf in
2020	2nd loaf in

9/20/2020

Bread

time	activity
2200	mix leaven
755	mix dough (water 80°, 750g)
740	rest
1215	bench rest
1250	final rise
1620	1st loaf in

8/9/2020

Bread

7/19/2020

Bread

Water temp calculated via Common Bread Calculators.

time	activity
2100	mix leaven
800	mix dough (room 71°, flour: 70°, levain: room, DDT: 78° => water 80°, 750g)
815	rest
845	bulk rise
1215	shape
1245	final rise
1745	1st loaf in
1845	2nd loaf in

6/28/2020

Bread

Water temp calculated via Common Bread Calculators.

time	activity
2300	mix leaven
830	mix dough (room 69°, levain: 69, DDT: 78° => water 105°, 750g)
855	rest
935	bulk rise
1315	shape
1430	final rise
1725	1st loaf in

6/7/2020

Bread

Water temp calculated via Common Bread Calculators.

time	activity
2145	mix leaven
830	mix dough (levain: 72°, DDT: 78° => water 98°, 750g)
855	rest
930	bulk rise
1330	shape
1400	final rise
1630	2nd loaf in fridge
1830	1st loaf in oven
1930	2nd loaf in oven

5/30/2020

Bread

Water temp calculated via Common Bread Calculators.

Kept the oven at 500° until after the first heating cycle, then down to 450°.

time	activity
2145	mix leaven
745	mix dough (levain: 70°, room: 68°, flour: 72° => water 102°, 750g)
820	bulk (dough covered with a cutting board), ktichen at 72°
1215	bench rest
1245	final rise (kitchen now 75°)
1430	2nd loaf in fridge
1545	1st loaf in
1900	2nd loaf out of fridge
1930	2nd loaf in oven

5/14/2020

Bread

Water temp calculated via Common Bread Calculators.

Kept the oven at 500° until after the first heating cycle, then down to 450°.

time	activity
2230	mix leaven
900	mix dough (levain: 68°, DDT: 78° => water 106°!, 750g)
920	rest
10	salt and 100° water
1345	bench rest
1405	extra shaping
1445	final rest
1935	1st loaf in oven
2050	2nd loaf in oven

5/2/2020

Bread

Water temp calculated via Common Bread Calculators.

Kept the oven at 500° until after the first heating cycle, then down to 450°.

time	activity
2330	mix leaven
800	mix dough (room: 74°, DDT: 78° => water 90°, 750g)
820	rest
855	salt and start bulk
1205	bench rest
1235	extra shaping
1645	1st loaf in oven
1930	2nd loaf in oven

4/19/2020

Bread

A bit more detail here.

time	activity
2200	mix leaven
645	mix dough
715	rest
750	bulk rest in the oven with a pot of boiling water
1215	bench rest
1245	final rise
1620	1st loaf in oven
1820	2nd loaf in oven