Bake detail

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← Bake history

Thu, Mar 26, 2026

Best loaf yet

2 loaves · 78% 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 5:45 PM+315 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

Well fermented
  • Excellent crust color and blistering
  • Open, even crumb from crown to base
  • Strong oven spring and ear

No improvements suggested

This bake shows the hallmarks of well-managed fermentation: open crumb, even structure, and a crust that matches the loaf’s volume. Nothing obvious to change from the photos alone.

Crust color: deep brownCrust texture: thin crispyCrumb structure: openAlveoli: large irregular

Visual analysis only — taste and texture are yours to judge.

Recipe used

Levain build

Starter 18g · Flour 90g · Water 90g · Total 198g (~7h)

800g

Bread flour

150g

Whole wheat flour

50g

Rye flour

780g

Water

19g

Salt

Total flour: 1000gTotal dough: 1997gHydration: 78%

Bulk ferment: planned 304 min · actual 312 min