.

.

Basic bread baking schedule

.

.

BAKERS PERCENTAGESWEIGHT IN GRAMS

.

1009TWO DAY SCHEDULE

.

time

.

wholemeal20,00202Mix starter, flour and water0:10:0020:00

.

stoneground white80,00308Autolyse 30 minutes0:30:0020:10

.

total flour100,00510Add salt and knead0:15:0020:40

.

water62,67320Bulk ferment 2 hours, S&F at 50 and 100 minutes2:00:0020:55

.

starter33,33170Start Retard22:55

.

salt1,8710

.

dry soaker 250 grTake out of fridge & back to room temp2:00:007:30

.

Divide and preshape0:05:009:30

.

totals197,871009Benchrest 10 minutes0:10:009:35

.

Final shape0:05:009:45

.

Proof2:30:009:50

.

hydrationStarterSlash and into oven0:10:0012:20

.

flour in starter85desired weight245

.

flour in dough510flour98

.

total595water98Oven start1:00:0011:20

.

old starter49

.

water in starter85(rye)33Last starter feed (on Day 1)8:00:0012:00

.

water in dough320

.

total water405

.

.

hydration68