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SUMMARY
Scale your loaf up or down, or tweak the hydration. Assuming you're using a 100% hydration levain, your end loaf hydration is 77%, and you're baking an 788g dough.
Loaves: 1
Loaf Size: 788g
Hydration: 75%
METHOD
Use this section to figure out what to do when. Feel free to change the start time. If a step goes long or short, you can simply tap it and edit the start time. All the other times will update automatically.
Start time: 9:00am
BUILD LEVAIN9:00am
Mix 20g starter with 30g flour and 30g water. Rest 4 hours or until doubled. 4 hours
AUTOLYZE1:00pm
Mix 300g white flour and 100g whole wheat flour with 300g water. Mix until fully incorporated, then allow 30-minutes to 2-hours to rest. 2 hours
INITIAL MIX3:00pm
Add 80g levain to dough and mix until well incorporated. 30 min
FINAL MIX3:30pm
Add 8g salt to dough and mix until well incorporated and gluten is developed. 30 min
BULK FERMENTATION4:00pm
Apply 4 coil folds in the first 2 hours, then allow dough to rest for the remaining 2-3 hours. 5 hours
SHAPE9:00pm
Turn dough out on counter and pre-shape, then shape as desired. Cold proof in refridgerator. 12 hours
SCORE AND BAKENext Day
Pre-heat dutch oven to 450°F for maximal dough rise and crust texture. Bake 20 minutes covered, 25-30 minutes un-covered. 45 min