The Overall Formula: Flour and Water Inside the Levain, True Hydration & Salt %
This lesson is part of the course
In this lesson
You split Ada's levain into its flour and water, add them to the recipe card and find the dough's true hydration and salt percentage – the numbers the card itself hides.
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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