"The Adventures of Breaddie Boop" — a Journey to Sourdough and Beyond – Pt 3

125g starter (peak)

500g bread flour

360g Brita filtered water

12g sea salt, natural uniodized

Ambient room temperature 73⁰.

Fri

● 10:00 pm — fed starter 50/115/100

Sat 

● 10:00 am — Perfect rise and webbing. Maintaining peak well past lunch.

● 2:30 pm — Mix starter 77⁰, water 93⁰, salt, and flour until shaggy dough forms. Temp 83.8⁰F. Rest 60 minutes. 

**Fed starter immediately after mixing dough. Will watch how fast starter rises to help guage BF time. Beginning volume 265 ml.

● 3:30 pm — S&F 1 (1 hr)

● 4:00 pm — S&F 2

● 4:30 pm — S&F 3 (2 hr)

● 5:00 pm — S&F 4. Rest and continue bulk ferment. Temp 75.3⁰

● 5:30 pm — Check rise. (3 hr) Starter at 325 ml.

● 6:30 pm — (4 hrs) Laminate and Preshape. Temp 79.7⁰F.

● 7:00 pm — Final shape. Rest on counter. Starter is at 450 ml.

● 7:25 pm — Dough temp 72.5⁰. Cold retard begins. Starter is at 475 ml. Final BF time is 5 hours.

Sun

● 1:30 pm — Remove dough from fridge. Score immediately. Transfer to hot DO (stove and Dutch oven preheated 30 minutes). Bake at 450⁰ for 35 minutes with lid on, drop temp to 400⁰ and bake 10 minutes without lid. Check temperature for doneness.