Bake detail

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← Bake history

Mon, Mar 23, 2026

High hydration push

2 loaves · 82% 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 5:17 PM+287 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

Underfermented
  • Strong bloom and ear
  • Even color on the crust
  • Add 15–30 minutes to bulk when kitchen is cool
  • Ensure full proof before baking — base looked a touch under

Visually this loaf shows good technique on scoring and color, but the crumb hints at slightly short bulk fermentation, especially lower in the loaf.

Crust color: goldenCrust texture: thin crispyCrumb structure: moderately openAlveoli: medium even

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

Recipe used

Levain build

Starter 20g · Flour 100g · Water 100g · Total 220g (~6h)

900g

Bread flour

100g

Rye flour

820g

Water

18g

Salt

Total flour: 1000gTotal dough: 2058gHydration: 82%

Bulk ferment: planned 304 min · actual 284 min