32 x 200g, 68% Hydration, 70°F, 18hr bulk
Recipe Name
portions × g g each
% % hydration (liquid / flour weight)
°F °F ambient temperature
x × bulk time multiplier (18hr)
Standard Form: --
pricepoint, per pkg

+ 0 g 50/50 Active Levain
+ 0 g Yeast (instant, 4g/tsp)
  - - - - swish - - - -
+ 0 g Kosher Salt
Bulk
Divide
Bake
Cool
DDW: 0g (~0 Qt bulk rise target)
Inclusions: 0% (inclusions / flour weight)
Salt: 0% (salt / dry weight)
Costs: -
Profit: -

Recipe Process Details

Recipe description...
1
Mix & Knead:
Hand mix 3/4" wood rod 2 min.
- All liquid incorporated (no dry spots).
- Use dough scraper to shear mix if too stiff.
- If still marbled/spotted, fold a few times by hand.
Slow knead via Gravity Mixer.
- 15 min fast-slow taper down, ~15 deg.
- Dough initially touches lid to aid mixing.
- Rest 2hr+ to let dough hydrate/relax.
- 20 min fast-slow taper down, ~15 deg.

2
Bulk Fermentation:
-
- Aim for ~1.5x change in volume (2x is overfermented and difficult to shape).
- Ambient temperature can greatly affect how fast the dough ferments, plan accordingly.

3
Divide:
-
- Total batch dough weight is 0g heavier to allow for minor scaling variations.
- Divide without the use of any additional flour if possible.

4
Rest:
-
- Only dust with flour for final shaping/transfer if possible.
5
Shape & Transfer:
-
- Slap to pop any large bubbles; otherwise these will become large holes when baked.
- Dust with flour when transferring to the dough loader to avoid sticking and add contrast.

6
Slash & Load:
-
- Keep lame at low angle to form an ear.
- Add steam before closing oven door if needed.

7
Bake:
Steam with Method
- Baking surfaces must be fully preheated to achieve best rise with shorter resting times.
8
Cool:
-
- Baked goods should be cooled to less than 100°F before packaging to limit condensation that can cause spoilage.

Thoughts & Observations:

Tasting Notes

Flavor:
Texture:
Aroma:
Crust:

Context

Pairs w/ Foods:
Pairs w/ Drinks:
Consumption:
Backstory: —

References

© 2025. Makefast Workshop Ltd
This work is openly licensed via CC BY-SA 4.0.



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Makefast Workshop
Delaware, Ohio

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Finally, a quick caveat if you're just getting started: yeast and levain grow exponentially and are highly temperature dependent! As shown in the graph above, some cultures can be nearly 2x as active at 75°F compared to 65°F. Extensive efforts have been made to allow these recipes to dynamically adjust across a wide range of ambient room temperatures and desired bulk fermentation times, but each baker's specific starter/yeast may produce slightly different results. If your dough is consistently under/over proofing, consider multiplying these quantities by a factor that best suits your specific setup.

Happy baking!