April 22, 2022
| Step | Time (min) | Notes – November 24, 2022 |
| Autolyse | 25 | Water 95.0 F |
| Mix | 15 | Room – 70.4 F; Dough – 79.1 F |
| Fold | 300 | 4 folds in 2 hrs |
| Divide | Divided more evenly than last time but need to work on this still | |
| Shape | Shaping went well. In bannetons (no cloth in them) and into frig at 7:20 PM | |
| Bake | Spc | Set to 500 because oven seems to run cool. Did dent test and seemed right. Remember to flour finger or dough pulls back out right away because it sticks to the finger. Started at 8:40 AM. 30 minutes covered. Pulled after 16 minutes uncovered. Pretty dark. May move back to 475 F next time |
| Overall | Seems a little dense. Think it may be over-proofed and I should have brought it out an hour earlier. Having eaten some now I’d rate it so so. |
| Step | Time (min) | Notes – April 22. 2022 |
| Autolyse | 25 | Water 93.3F |
| Mix | 15 | Room – 73.8F; Dough – 79.8F |
| Fold | 300 | 4 folds in 2 hrs |
| Divide | Didn’t divide evenly. One is much larger than the other | |
| Shape | Shaping went well. The pulling into a ball structure seemed to create a firmer ball than when I did the Saturday White Bread. In bannetons and into frig at 7:00 PM | |
| Bake | Spc | 30 minutes covered. Smaller loaf 18 min uncovered and larger 24 min uncovered. |
| Overall | A very nice bread. Used most of it to make “bread pizzas” and the only down side is the crumb is so open it makes putting sauce on it a little harder (well, it runs through the holes). |