Dividing and Baking: Number of Loaves, Scaling Weight and Bake Loss
This lesson is part of the course
In this lesson
You divide a market-day batch into full loaves, see what is left for rolls, measure the pooled bake loss of five test loaves and set the scaling weight that bakes out at 800 g.
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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