Inclusions and Soakers: Seeds, Grains and the Water They Absorb
This lesson is part of the course
In this lesson
You weigh the seeds of Ada's multigrain loaf as percentages of the flour, give each a soaker with its own water, total the soaker water and find the final dough weight.
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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