Bake Log Analysis: Hydration Bands, Dough Temperature and the Best Settings
This lesson is part of the course
In this lesson
You average Ada's scores by hydration band with AVERAGEIFS, let a formula name the best band, check it at the warmer dough temperatures and chart hydration against score.
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Lessons in this course
- The Overall Formula: Flour and Water Inside the Levain, True Hydration & Salt % Locked
- Starter Builds: Feeding Ratios, a Buffer and When to Feed Locked
- Prefermented Flour % and Swapping in a Starter of Another Hydration Locked
- Desired Dough Temperature: Water Temperature from Room, Flour, Levain & Friction Locked
- Fermentation Time vs Temperature and a Backward Schedule from the Oven Locked
- Inclusions and Soakers: Seeds, Grains and the Water They Absorb Locked
- Dividing and Baking: Number of Loaves, Scaling Weight and Bake Loss Locked
- Bake Log Analysis: Hydration Bands, Dough Temperature and the Best Settings Locked