The Fresh Loaf

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I decided to repeat my last weekend yeast water/sourdough levain bake.  I had run out of the flour I prefer to used my second choice.  The dough was really wet, although the gluten development was good, it was a really soft dough and I was happy how it baked up.

This weekend I decided to use 50% of that same flour and 50% of my normal flour.  I checked the formula and now see that yes it is a really wet dough!!  50% water (Bakers percent) and 30% yeast water!!!  

Friday night late I made the levain: 9g starter + 42 g flour + 42 g water and left it overnight.  

Also mixed up a yeast water poolish: 60 g flour + 60 g active yeast water.  Left this on bench overnight as well.

Saturday: As I was keeping the microwave at 80 deg F for Maurizio's 50:50 ww bake, I put both levain and poolish in there for a while as both were a bit sluggish.

13:15 autolyse 196g flour mix + 107 g water and 30 g yeast water.

13:40 Add levain and yeast water poolish and mix.  200 slap and folds.  dough has come together beautifully! even though it was wet (but not as wet as last weekend's dough).  Oh darn I have forgotten the salt!  Added salt and did another 30 slap and folds.  

This was followed by 4 sets of 5 coil folds every 30 minutes then left to BF. 

17:00 I suddenly realised it had increased  about 80% so preshaped, rested 20 minutes then shaped and retarded overnight.

Baked this morning in DO preheated to 250 deg C - 15 minutes lid on (dropped temperature to 230 deg C convection)  then 15 minutes lid off.

Blown away by the bloom and oven spring in this 550 g loaf!! 

Crumb shot later, but so excited that I got such a good bake with a high hydration dough!  the loaf is super light too so I can hardly wait to see the crumb. 

I have to rethink soooo much!  


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This bake was quite a change in method for me.  Normally I mix, bulk ferment and shape during the day, cold retard overnight and bake first thing in the morning.  This time I started late in the day. 

I had some levain left from another bake so just added a bit more flour, some bran and left it to mature.  My formula was a simple white 74% hydration sourdough with 8% prefremented flour.  I made 2 loaves, 1 with a pinch of ascorbic acid (to see if it made a difference) and 1 standard.  This was just something to try after DanAyo had brought this topic up recently.  The loaves were both 550 g. both loaves treated exactly the same.

5:30 pm Mix flour and water for a 1 hour autolyse, Ascorbic acid treated dough felt very wet and I worried a bit.

6:30 pm added salt and levain, gently dimpled levain and did a few stretch and folds followed by 80 slap and folds (I am still working on getting good strength in my doughs).  

7 pm 15 stretch and folds in the bowl followed by 4 of Trevor's coil folds. This was repeated 3 more times and just before 9 pm I placed dough in covered bowls in my conservatory with windows cracked open. Overnight temperature was forecast to be 10 - 11 deg C and I kept my fingers crossed that the bulk ferment would hold till this morning.  Both doughs were very soft but had come together well.

8:15 am this morning I preshaped dough, rested 15 minutes then shaped.  the ascorbic acid treated dough felt and looked a little puffier.  The dough was proofed for about an hour and a half only.  The heating was on in the house so room temperature was probably about 21 deg C,  I prefer scoring cold dough so this was a bit of a challenge and it looked quite flat as it went into the oven.  Standard bake 15 mins lid on in DO and 15 mins lid off at about (230 deg C) 475 deg F.

Left hand loaf is treated with ascorbic acid. 

Ok, they look good, sprang very well in the oven.  Not a great deal between the two in fact.

Late afternoon I cut the loaves to slice and freeze and got quite a surprise.

Top slice is the standard bake, the lower slice is from the Ascorbic acid treated dough.  I am a happy camper. Didn't set out to achieve this but will definitely attempt this again.  Not sure if it was the long long bulk ferment at relatively cool temperatures or the slap and folds or something else all together.  No retardation either.  I don't make many straight white breads anymore and while I don't always want a crumb like this, it is really fun to have achieved it.  

Earlier in the morning I had baked 2 loaves of Trevor Wilson's European Peasant bread a l Danni3113.  I remembered to fix the levain % and this too turned out really well.  I won't write out method etc it is a repeat of an earlier bake.


Must admit this is a very nice bread indeed.  I mucked up the actual weights of the differing grains but I think I got it about right in the end.  It didn't matter, it tastes wonderful and we really had to hold back at lunchtime.

I think I need a rest now, I have "baked up a storm" over the last few days but we have an interesting selection in the freezer.

happy baking everyone


leslieruf's picture

My planned Solstice bake has not eventuated, it may still in a few days time.  Still this bake started on 20th, and finished today.  My very first 100% Rye bread - Madelaine Jude's Danish Rugbrod.  Here in NZ,  it is the winter solstice so maybe it is fitting.

20th June

9 am - 20 g Rye starter + 20 g water + 20 g rye flour leave on bench

8 pm Add 60 g water + 60 g rye flour and leave overnight

21st June 

8 am Add 60 g water + 60 g rye flour and leave on bench.  Cover 125 g whole rye berrieswith boiling water and leave to soak.

11:15 am Mill 65 g chocolate malted grain (I think it is probably barley, it should have been rye but that is all I could get) on the coarsest setting on my Mockmill.  It had a few chunks but milled quite fine and quite easily. 

Add 55 g boiling water to 62 g choc malted grain + 63 g kibbled rye, cover and leave.  It was like a very thick paste but almost crumbly.  Smelt like dark dark coffee.

7 pm Cook the soaking grains for about 12 minutes until tender but had to add a little water. Cover and leave.

Mix the final levain - Add 80 g water and 80 g rye flour and leave on bench overnight.

22nd June

9 am Mix together 150 g rye flour + 400 g levain + 15 g malt extract + the rye berries/kibbled malted grain mix (about 175 g).  This was such hard work, no way was it wet enough.  Double check recipe.  No additional water.  I decided to keep adding water until it became as author said  "stiff dropping consistency" - this took about an additional 140 g. By this time I am exhausted!! really really difficult to mix by hand - all I wanted to do was have a lie down!!

Here is dough just before I put it in the pan.

No salt?? double checked but no salt, ok.  Transfer to metal bread form, smooth top with wet spatula

and leave to double. It took 4 hours even though kitchen was probably at about 20 - 21 deg C.

Covered and tented bread form with foil and baked for 30 minutes at 220 deg C and 30 minutes at 180 deg C.  Internal temperature was only 170 deg F so I put it back for  another 30 minutes but uncovered. Internal temperature now 208 deg F so all good.

I will follow instructions and wrap bread and leave it for 2 days before slicing.  This was on my husband's wish list as he had spent some time in Denmark as a young man and wanted me to replicate the bread.  Time will tell if this is a true replication to the Danish bread he remembers.

It was quite a different bake for me, will post crumb once we cut it.






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I loved the look of Ru's seeded SD so decided to have a go.  I made the exact quantity that she did but because I couldn't find any black sesame seeds I used black chia seeds instead.  

I refreshed my rye starter that sulks in the fridge without being wanted for weeks on end.  Wednesday at 8:30 am I mixed together

20 g starter + 40 g water + 38 g rye (all I had in the pantry)  and left at RT.

15:30 pm added 13 g water + 13 g rye flour and left to mature.  

10 pm mixed the levain as per recipe: 20 g starter + 36 g water + 46 g rye flour.  RT was 22 deg C but it dropped overnight.

Next morning:

8:30 toasted seeds separately, ground the flax seed. I added 100 ml boiling water to seed mix ( 17g chia + 42 g sesame seed + 25 g flax seed), covered and left.

11 am.  Autolyse - 279 g flour + 6 g spelt (left over from another bake) + 73 g wholewheat flour + 4 g gluten flour + 234 g wter

13:30 pm.  Added the seed soaker and did a few stretch and folds to roughly mix into dough. then added  101 g of levain and did a few stretch and folds until incorporated.  Instead of sets of stretch and folds I decided to do 150 slap and folds before adding the salt and doing a few initial stretch and folds then about another 10 slap and folds.  Dough felt good 

2:45 pm about 6 coil folds (a la Trevor Wilson) then left for 45 minutes.  Repeated this 2 more times before leaving to bulk ferment.

17:30 pm preshaped and left for 15 minutes. Final shaping went well, dough was poofy but easy to manage.  I placed it in a banneton and then in my conservatory (temperatures were quite cool) to 2 hour proof before retarding overnight.  No seeds on outside as hubby prefers it that way.

Baked at 240 deg C for 15 mins lid on 15 minutes lid off at 230 deg C. 

We were going away for the weekend so wrapped and took with us about 11 am.  Crumb shot - taken on Saturday when I cut the loaf.

Crumb is moist and this is a very delicious loaf. 

2nd bake of the day was  my version of Fieldblend #2

My standard white starter was refreshed on Wednesday - 10 g + 20 g water + 30 g flour and left until mid afternoon

I took 15 g of this and added 15 g water + 15 g flour and left.

10 pm mixed 16 g starter + 21g mixed rye & wholewheat bran + 83 g flour + 85 g water and left overnight

11:30 am  Autolyse - mixed 287 g flour + 10 g wholewheat + 115 g rye + 5 g gluten + 271 g water (I held back an additional 45 g water)

1 pm Added 10.4 g salt and 205 g levain and did about 100 slap and folds adding back 30 g more water.  

13:45 pm coil folds. This was repeated 2 more times before dough left to bulk ferment.

4:50 pm dough has probably increased 70% so preshaped, rested and at 17:05 shaped and left on bench to start final proof.  At 5:55 pm it was placed in fridge as I had to go out. 

Next morning baked the same time as Ru's seeded loaf. It is a little bigger than the seeded loaf. 

Crumb shot

This bake day I have concentrated on trying to make sure I have good dough strength so have gone back to slap and folds.  Normally I don't do so many so was keen to see the difference.  Also to try out Trevor's coil folds and see what effect that had.

Both doughs were easy to work with.  Partly I think because I am not allowing BF to go so long and partly better gluten development.  Still some way to go I think but not too bad.  I would like more height in the loaves and I think other scoring patterns would help this.    Mind you, Trevor seems to be able to get incredible height even when he does a single score so that is why I think I still have a way to go.

Ru"s recipe is really great and next time I will try to find some black sesame and see what difference it makes.  I did add more liquid because of the chia (100 g instead of 55 g as chia can soak up to 5 x its weight if I remember correctly) so hydration will be a bit higher.  When I added the soaker it had absorbed pretty much all the liquid  but it did add a little to the dough.  We cut the loaf the day after (Saturday) and then finished it on Sunday and it was still moist and soft. 

My Field blend #2 version is a great everyday formula but I would like the crumb to open up a bit.  I didn't add the little bit of yeast that Ken Forkish does in his book, but will next time will try final proofing a bit longer on the bench before retarding (it is working for Dan!!) which means I will need to plan to start mixing the dough earlier in the day.   I would like to give it a bit more "omph!"  too next time but not sure what I will try for this - adding kibbled rye (textural effect) maybe a little carraway? maybe something out of left field.....

But pretty happy with how it went. 



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It was absolutely bucketing down and as we had been warned of the approaching storm I decided to make yesterday a bake day.  Refreshed Yeast water and levain on Saturday and made initial builds of levain and left overnight.  It is winter and so things are moving a bit slowly.

First off the rank was a repeat of Abe’s Swiss Farmhouse bread.  I followed the recipe here

pretty much so won’t repeat the whole method.  The changes I made were to use a mix of pecan and brazil nuts as I didn’t have enough pecan nuts and the bazil nuts needed to be eaten.

 The other change was instead of mixing gently by hand, I actually did 150 slap and folds to incorporate everything except nuts and raisins.  Once I felt I had enough gluten development I patted the dough out and spread nuts and raisins over it and continued with gentle stretch and folds until they were mixed in thoroughly.  Only one stretch and fold after about an hour.  Baked the loaves late afternoon.  Dough was easy to work with, shaped well and I think baked up beautifully. Here is the Crumb shot


Just before lunch I mixed up the flours and water for a 2nd try of Ru’s Toasted Oat sourdough.  I wanted to see if I needed as much water as last time.  I added all of the water as I went and the dough just sucked it up.  I ended up adding another 30 gms so hydration was actually more like 100%!!    My method was the same as here

I shaped the easy to manage dough, put it in the banneton seam side down (first time ever!) and gave it a bench rest of 1 hour before retarding overnight.  This morning I baked as usual.  The seam opened up and seems to have created a bit of a hole in the centre, probably poor shaping on my part.  I think I prefer the way a score opens on a batard so don’t think I will do this again.

 Crumb shot

Lastly I made Teresa Greenway’s Potato water Blister Crust sourdough BUT I found a little kamut in the fridge left over from another bake.  I substituted this small amount for 1.55% bread flour.  The dough certainly felt different – a bit more grainy, but by the time I had finished bulk ferment all the liquid was absorbed and dough was quite poofy.  I made 3 x 550 g loaves, retarded overnight and baked this morning.  I wanted to try different scoring patterns so each was scored differently.  They baked up really well and I was happy with oven spring.


The crumb is not at all what I expected.  But it is slightly yellow from the very small amount of kamut, the texture is fine and soft and although I haven’t tried it yet, a friend to whom I gave one loaf said it was delicious!

this one inspired by isand66"s lovely scoring patterns!



The crumb is not at all what I expected.  But it is slightly yellow from the very small amount of kamut, the texture is fine and soft and although I haven’t tried it yet, a friend to whom I gave one loaf said it was delicious!



So a busy day, a really good bake and we had thunder, lightening, rain (142 mm in 24 hours) but although we are expecting more rain tonight, it has been quieter! Thank heavens.  


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I was so very happy to see Ru back with us that I decided to make her Toasted Oat Sourdough.  I started of with a hiss and a roar and then decided I should check the recipe (alway dodgy to trust memory these days.)  

Wednesday evening I milled the whole wheat berries and rye berries that I would need for this recipe.  I sifted the wheat flour to get the bran. 

Levain Build (wednesday evening)

25 g refreshed starter + 105 g flour + 28 g bran + 106 g water. Mix and leave overnight on bench.

Soaker (Thursday morning)

133 g rolled oats, dry toasted then cooled. Then added 266 g boiling water, covered and left while I went off to Pilates.

Levain has risen but not looking as active as I would like so quite happy it is not ready yet.

Final Dough Thursday 12:30 pm

Levain is looking better, temperature has risen a bit so ok, ready to go.  Mix together 438 g bread flour + 20 g gluten + 229 g wholewheat + 8 g rye and 275 g water.  Not enough water for this dough!! Added another 55 g - still too stiff.  Added soaker and mixed in more or less.  Still to dry but will leave to autolyse 1 hour.

1:30 pm Add 17.8 g salt, 263 g levain and mix in.  It is still too firm for me so added another 50 g water.  Still think dough is too firm, I don't want a dense loaf.  I think I will add more water over stretch and folds.  

Stretch and fold 3 times incorporating another 30 g water (total water is now 410 g instead of 275 g!) and dough while still firm is more pliable. Leave to bulk ferment.

7:30 pm dough has increased in volume 60 - 70% so I preshape,- Lovely firm preshape leave for 45 minutes before easy final shaping.  Dough was divided into 2 * 555 g and 1 * .675 g loaves.  Overnight retard and baked Friday morning at 240 deg C, 15 minutes lid on and 20 minutes lid off.

I checked Ru's method when I was ready to mix the dough and realised that she had used the wholewheat flour in her levain build.  I had used the bran + bread flour and the sifted wheat flour in the main dough.  This dough was super thirsty and it ends up at about 94 % hydration and I think I could have added more water still. 

Question: would using the wholewheat flour this way be more thirsty than if I had used it in the levain?  Does the added gluten make it more thirsty? 

Crumb shot

This bread is really delicious and it will certainly be made often in future.  The 2 smaller loaves were gifts for friends.

I needed some hamburger buns so I used the Hokkaido Milk bread recipe posted by Breadbabies. 100g rolls, flattened slightly before baking, brushed with milk and topped with sesame seed.  Hamburgers are on the menu tonight so I will see how it goes.

Happy baking





leslieruf's picture

Loved this one that Danni had posted

So this was the third loaf that I made this week.  I scaled Danni's formula down as I only wanted to make one loaf.

Monday: refreshed starter and then built 100% levain and left to ripen.  8 pm built the final levain for dough using all bran I had sifted out plus some flour to give me enough flour and left at room temperature overnight

Tuesday: 12:20 pm mixed together flours and water and left to autolyse for 1 hour

40 g breadflour + 40 g spelt freshly milled + 40 g freshly milled rye + 40 g wholewheat freshly milled (not willing to try a second kamut loaf until I had seen the result of my first try) + 3 g gluten + 222 water + 12.6 g ground flax seed.

13:30 pm mix final dough

6 g salt + 8 g yoghurt + 219 g 100% levain.  Was thinking wow this is a lot of levain, but that is what I wrote down, must be correct!  Slap and folds, stretch and folds until all ingredients incorporated then left to rest. At 30 minute intervals did 3 sets of S & f then left to bulk ferment.

Wow, this dough is really moving - no way will I get a long BF.  At 4 pm preshape (dough had doubled!!) and at 4:35 final shape. At 5:15 I placed the dough in the refrigerator as I needed oven for dinner.  

At 6:15 pm placed dough in preheated DO and baked at 450 deg F for 15 minutes lid on, 15 minutes lid off. 

I went back and looked at the notes I had made when I copied Danni"s formula and found that whilst I had divided all her ingredients by 3, I had forgotten to do this for the levain so I had a huge proportion of levain - little wonder it took off like a rocket ship!!

I think I may have bulk fermented a bit too long but the result is ok, it just spread a bit. Danni - what do you think?   If I had had the correct proportion of levain, the dough may have been a bit firmer? 

It is sliced and frozen, will see how it is later in the week.


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Well I have never used Kamut and managed to find a 400 g packet at a local organic store - it was very pricey!

I milled the kamut and very quickly found it was different to rye spelt or wholewheat and it jammed my mill very quickly.  Panic!! hubby managed to free it up and after I removed the berry causing the issue, I carefully carried on, only to do it again.  This time I could fix it, but proceed very carefully and slowly feeding it through.   I made 2 x 350 gram boules so it is not a big bake.  I have learnt a few things for the next bake.

The recipe has a very  small amount of prefermented flour and a long slow fermentation.  I had refreshed my stiff starter during the morning and mid afternoon built a 100% hydration version.  

8 pm mixed together all ingredients and leave overnight to ferment.  Dough was soft but firm and I had the feeling maybe I should have added more water, but as I have heard kamut ferments quickly, I thought just do as recipe says this time.

Next morning there are tiny bubbles in dough but very little increase in volume so as I had microwave warmed up for the Swiss farmhouse yeast water build, I put the container in there.  By midday it had risen perhaps 50% so I preshaped and left a full hour. 

1:15 pm I did final shape and placed two boules in bowls back in microwave.  I did finger poke and thought yep, there is more volume, not huge but.. ok time to bake. Baked in DO 250 deg F for 15 mins lid on, 15 minutes lid off.  One of these I scored, the other I left to open on seam line.

Well, not much oven spring, they feel heavy and they are not as big as a SD boule the same weight.  Maybe more water would have helped and perhaps I needed a bigger % prefermented flour, and more patience.

Will cut one of these tomorrow.  I am very curious to see how the crumb is and how the flavour is.


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Abe posted this bread, it looked great, and because hubby is Swiss I just had to have a go.  I used my existing Raspberry yeast water instead of building a new raisin yest water as in the recipe.

Monday afternoon, I removed the yeast water from its hibernation in the fridge, strained off the old fruit and replenished it with a a few raspberries still lingering on the plants, a bit of orange peel, a few raisins and some more water.  I sat the jar in a bowl of warm water and watched it.  Aha.. its fizzing, now I can proceed.  I scaled the recipe Abe gave me, it has 2 stage build of a YW preferrment

Build 1

Bread flour 64 g + 41 g raspberry YW. Mixed at 10 pm and left on bench overnight.

Build 2

Add to Build 1, 81 g bread flour + 38 g freshly milled wholewheat flour + 75 g water.  I mixed all together at 8:30 am and warmed up microwave to about 82 deg F and placed bowl there.  Recipe said 12 - 14 hours, but it was more than doubled and beautifully domed by 1:30 pm.  (Maybe I should have left it at room temp but I thought if I am lucky I can bake today)  

Final Dough mixed at 1:30 pm

All of build 2 = 194 g bread flour + 6 g gluten flour + 6.9 g salt + 153 g water.  I mixed this all together by hand, a few slap and folds, a few stretch and folds until well incorporated.  Then I flattened dough out and spread over 57 g raisins and 84 g chopped pecan nuts (I do not like walnuts which is what recipe called for) then folded dough and slowly incorporated them into the dough.  Left it to sit for just over half an hour then did another 2 stretch and folds and left to ferment. 

4:15 pm I thought, ok time to preshape.  So formed a reasonably tight batard and left it to rest for 45 minutes, before patting out gently into a rectangle and reforming the batard.  Preheated the oven to 450 deg F and DO

6:30 pm all was looking good so unmould dough, slashed and placed in DO and into preheated oven at 450 deg F for 15 minutes lid on, 15 minutes lid off.

Left to cool for several hours before slicing and freezing.  But of course we had to sample it and OMG - it is absolutely scrumptious - will DEFINITELY make this again, and again!! 

thanks Abe - it is very yum indeed.



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I wanted to have a go at making a porridge bread using Bob's Red Mill 6 grain + flaxseed hot cereal mix.  I added some barley flakes and some wholewheat flour, freshly milled.

Levain: 86 g @ 100% hydration built the day before, with the final build having some bran included. It was left to mature overnight.

Porridge mix:  I wasn't sure about this so I weighed out 54 g cereal mix (20%), 13 g barley flakes (5%) and added 70 g water then cooked it gently.  Straight away I realised I had insufficient water so bit by bit I added water, maybe 30 g but some was lost during cooking. At the end I had 162 cooked porridge. Allowed it to cool.

Mixed the main dough: 202 g bread flour (90%), 27 g wholewheat flour 10% - bran removed and used in levain and 84 g water.  It wasn't enough water so I added another 40 g water and left it for 30 minutes to autolyse. The dough was very firm.  Then added 4.9g salt, 10 g yoghurt and 86 g levain and hand mixed and did a few slap and folds etc until well incorporated.  30 minutes later did 1 set of stretch and folds, adding another 10 g water. Then another 2 sets of stretch and folds before leaving to bulk ferment.  After about 4 hours I preshaped, left for 45 minutes, shaped and popped it in the fridge overnight

Baked next morning 240 deg C for 15 minutes in DO lid on and 15 minutes lid off. 

and the crumb shot.  

The crumb is tender, flavour is good.  First time in a long time that I have added the yoghurt and I am happy with the outcome.  I set out to make this without a known recipe so really winged it.  I need to go back and recalculate my bakers % as they have changed with the additions.  I will make this again, maybe tweak it a bit not so far so good.

At the same time that this bread was bulk fermenting I had Teresa Greenway's Potato Water Blister Crust SD underway.  I love it and the double hydration technique works well.

The crumb is lovely - a delicious bread

I was on a roll, most of it planned. The next 2 loaves were 1:2:3 loaves with 15% freshly milled rye.  One had a firm starter @ 65% hydration and the other a liquid starter at 100% hydration.  Both loaves were mixed, 30 minute autolyse, salt and levain added - slap and fold until incorporated, then 3 sets of stretch and folds at 30 minute intervals.  Bulk ferment was 3.5 hours for the 100% hydration starter, and 4 hours for the firm starter.  Doughs were easy to manage and after shaping were retarded overnight. Baked at 240 deg C for 15 minutes lid on my DO, 15 minutes lid off.  My objective with this bake was to see if there was an obvious effect from the starter.

100% hydration loaf (850 g)

65% hydration loaf (550 g)

So I find that the 100% starter gave a slightly more open, lighter loaf - interesting.  It also bulk fermented quicker.  So although I keep my starter as a 65% STARTER in the fridge, I will continue to build a 100% hydration starter for my breads.

Now for the last bake of the day.  I looked at my container of left over milled flour in the fridge and thought I should use it up.  So I mixed up a 100% levain first thing in the morning using what was left over from the night before.  I popped it in the microwave at 80 deg F and it was ready when i wanted to mix things up.

Flour mix - 187 g of milled, stored spelt, rye and wholewheat and I have no idea of ratios.  I added enough white flour to make the loaf using 250 g so it was 25% white flour.  Just a straight 1:2:3 again.  I was treated as the others and it was the last to proof.  It had a good 12 - 13 hours in the fridge.  I shaped it as a boule and this is what came out.

and here is a crumb shot.  

I am happy with it, it was a total unknown.  Have frozen it so will try it out some time during the week but although it is a little flat, the crumb is ok I think for a 75% whole grain loaf.

It was a marathon day, but as I mixed things one after the other, provided it wrote times down, it worked well and mixes were about 15 minutes apart and stretch and folds 30 minutes so it all coincided most of the time.  The bulk ferments just happened one at a time and there was no drama. I kept my hydrations around 70 - 72% and the dough was good to handle.  Some lessons learnt!

A good day.


PS sorry about the photos, don't know how to re orientate them as they were taken with my Samsung phone rather than my ipad. 


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