Bake detail

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← Bake history

Sun, Mar 8, 2026

Beginner loaf

1 loaf · 72% 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 5:02 PM+272 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 15g · Flour 75g · Water 75g · Total 165g (~8h)

500g

Bread flour

360g

Water

10g

Salt

Total flour: 500gTotal dough: 1035gHydration: 72%

Bulk ferment: planned 304 min · actual 269 min