Bake detail

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← Bake history

Mon, Mar 16, 2026

Weekend miche

2 loaves · 76% hydration

Coach note

Step timeline

AutolysePlanned 11:30 AMActual 12:00 PM+30 min vs plan
Mix + levainPlanned 12:00 PMActual 12:31 PM+32 min vs plan
Bulk fermentPlanned 12:30 PMActual 5:47 PM+317 min vs plan
Pre-shapePlanned 5:34 PMActual 5:58 PM+25 min vs plan
Shape + cold proofPlanned 5:54 PMActual 5:56 PM+2 min vs plan
Preheat ovenPlanned 8:00 PMActual 8:56 PM+57 min vs plan
Score + loadPlanned 8:55 PMActual 9:03 PM+8 min vs plan
BakePlanned 9:00 PMActual 9:49 PM+50 min vs plan

Loaf analysis

No photos were attached to this demo bake.

Recipe used

Levain build

Starter 20g · Flour 100g · Water 100g · Total 220g (~7h)

750g

Bread flour

250g

Whole wheat flour

760g

Water

20g

Salt

Total flour: 1000gTotal dough: 2000gHydration: 76%

Bulk ferment: planned 304 min · actual 314 min