Dough Journal

Preview schedule

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.

Mon 12 Oct, 23:15

Starter should be ready

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

Tue 13 Oct, 03:15

Mix dough

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

Tue 13 Oct, 03:15

Rest after mix

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

Tue 13 Oct, 03:15

to Tue 13 Oct, 03:45

Stretch & fold 1

Strengthen the dough while preserving gas.

Tue 13 Oct, 04:15

Stretch & fold 2

Strengthen the dough while preserving gas.

Tue 13 Oct, 04:45

Coil fold 1

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

Tue 13 Oct, 05:15

Coil fold 2

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

Tue 13 Oct, 05:45

Bulk fermentation

At 21C, aim for about 75% rise before shaping. Check around Tue 13 Oct, 11:15 and it may need until Tue 13 Oct, 15:15.

Tue 13 Oct, 05:45

to Tue 13 Oct, 13:15

Pre-shape and bench rest

Shape once the dough hits the target rise and feels aerated, then let it rest for 25 minutes.

Tue 13 Oct, 13:15

Cold proof

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

Tue 13 Oct, 13:40

Bake window

Plan to bake around Wed 14 Oct, 07:40. Earlier is okay after Wed 14 Oct, 01:40, and later is usually fine until Thu 15 Oct, 15:40.

Wed 14 Oct, 07:40

Bake

Score, steam, and bake until deeply caramelized.

Wed 14 Oct, 07:40

to Wed 14 Oct, 08:30

Build your bake