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.

Sun 24 May, 02:15

Starter should be ready

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

Sun 24 May, 06:15

Mix dough

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

Sun 24 May, 06:15

Rest after mix

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

Sun 24 May, 06:15

to Sun 24 May, 06:45

Stretch & fold 1

Strengthen the dough while preserving gas.

Sun 24 May, 07:15

Stretch & fold 2

Strengthen the dough while preserving gas.

Sun 24 May, 07:45

Coil fold 1

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

Sun 24 May, 08:15

Coil fold 2

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

Sun 24 May, 08:45

Bulk fermentation

At 21C, aim for about 75% rise before shaping. Check around Sun 24 May, 14:15 and it may need until Sun 24 May, 18:15.

Sun 24 May, 08:45

to Sun 24 May, 16:15

Pre-shape and bench rest

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

Sun 24 May, 16:15

Cold proof

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

Sun 24 May, 16:40

Bake window

Plan to bake around Mon 25 May, 10:40. Earlier is okay after Mon 25 May, 04:40, and later is usually fine until Tue 26 May, 18:40.

Mon 25 May, 10:40

Bake

Score, steam, and bake until deeply caramelized.

Mon 25 May, 10:40

to Mon 25 May, 11:30

Build your bake