- Double batch - Stiff starter: 1:6:4 adjusted water/ flour in recipe - Mixed to shaggy in Artiste mixer - Autolyse 45 min - Add salt and mix, speed 1 5 min - Rest 10 min, mix again 6 min (pic 1) - Dough still gloppy but moved containers and did 1 set coil fold, dough temp 79° (pic 2) - 3 more coil folds 45 min apart , dough temp stayed around 77- 78° (pic 3/4 before next coil folds, pic 5 after last coil) - Rest to finish bulk (pic 6) - Did 1 coil fold just before preshape - Total Bulk Ferment 7hrs - Preshape, rest 20, shape (pic 7) - Cold proof 4 hrs - Freeze while oven preheated for easier scoring - Bake 25 min lid on Dutch oven, 15 completely out of DO and on oven rack - Cool overnight, slice, enjoy! - (Baked second loaf this morning after 16hr cold proof)

Patt, Ehsan, and I had a lovely conversation!

😊

So today I worked on making Pain au Leavin. My temp stayed between 75 and 79. I used the Aliquot tube inside the covered bowl. By the time I was done with all the steps the tube said it wasc150% proofed. At coil #2 IT WAS AT 100%. I kept moving on with coil #3. I reshaped had lots of air and bubbles. Final shape i kept having air and bubbles so I pop the bubbles shaped pop more bubbles put in Bayard pulled bottom tighter covered and now will wait.

I went a little off script.... - Doing a double batch of dough - Used my stiffer starter, it was a 1:6:4 ratio, and adjusted the flour / water accordingly - Mixed in my mixer - Mixed to a shaggy dough / Autolyse 45 mins - Added Salt - Mixed 5 mins - Rest 10 min - Mixed another 6 or 7 mins - Dough still very gloppy and sticky, but moved to my proofing container and did a set of coil folds Now it's resting. Dough Temp 79 (from the mixing). I'll keep an eye on it. It's on a proofing mat but I have the temp set to 78 (normally it's around 80 to 85 which keeps the dough about 75) I will reduce the amount of coil folds due to the initial gluten development in the mixer. I'll keep you posted on the call tonight! ** This is reminding me of the Country Loaf (Henry's recipe) I did last Wed. Not quite as high hydration but close. That was also a double loaf, so this time I used the mixer instead of the slap / folds to build the gluten early. Wondering if it's best when doing 2 loaves to mix separately - essentially building 2 single loaves, or the double batch of dough and then divide. It does seem to behave different when it's the larger batch of dough.....