Bake detail

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← Bake history

Thu, Mar 19, 2026

Rye blend

1 loaf · 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 5:42 PM+312 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.

Replan history

  • Replanned at 3:30 PM, pushed schedule +15 min — Running behind — shifted proof
  • Replanned at 4:30 PM, pushed schedule +30 min — Running behind — shifted proof

Recipe used

Levain build

Starter 16g · Flour 80g · Water 80g · Total 176g (~7h)

425g

Bread flour

75g

Rye flour

390g

Water

9g

Salt

Total flour: 500gTotal dough: 1075gHydration: 78%

Bulk ferment: planned 304 min · actual 309 min