Dough Journal

Preview schedule

Today's flow

Times use 24-hour format and the cold-proof target can be set anywhere from 12 to 48 hours.

Feed starter

Feed your starter at a 1:1:1 ratio (starter : water : flour) so it peaks in time for mixing.

Tue 24 Mar, 10:00

Starter should be ready

At about 21C, this feed should peak in roughly 4 hours and be ready in time.

Tue 24 Mar, 14:00

Mix dough

Combine flour, water, starter, and salt until evenly mixed.

Tue 24 Mar, 14:00

Rest after mix

Let the dough rest for 30 minutes before the first fold.

Tue 24 Mar, 14:00

to Tue 24 Mar, 14:30

Stretch & fold 1

Strengthen the dough while preserving gas.

Tue 24 Mar, 15:00

Stretch & fold 2

Strengthen the dough while preserving gas.

Tue 24 Mar, 15:30

Coil fold 1

Lift from the center and let the dough coil under itself to build strength gently.

Tue 24 Mar, 16:00

Coil fold 2

Lift from the center and let the dough coil under itself to build strength gently.

Tue 24 Mar, 16:30

Bulk fermentation

At 21C, aim for about 75% rise before shaping.

Tue 24 Mar, 22:00

to Wed 25 Mar, 02:00

Pre-shape and bench rest

Shape once the dough hits the target rise and feels aerated.

Wed 25 Mar, 00:00

to Wed 25 Mar, 00:25

Cold proof

Target 18h in the fridge. It usually stays happy anywhere from 12h to 48h.

Wed 25 Mar, 00:25

to Wed 25 Mar, 02:25

Bake window

Planned target bake: Wed 25 Mar, 18:25. Earlier is okay after 12h cold proof, later is usually fine up to 48h.

Wed 25 Mar, 12:25

to Fri 27 Mar, 02:25

Bake

Score, steam, and bake until deeply caramelized.

Wed 25 Mar, 18:25

to Wed 25 Mar, 19:15

Build your bake

Feed 1:1:1 for about 4h

Aim for about 75% rise