| type | 1 batch (11 loafs incl flour for sourdough) | 4 batches (44 loafs incl flour for sourdough) |
|---|---|---|
| White flour (Type 550/Strong White) | 4910g | 19640g |
| Wholemeal (Vollkorn) | 1320g | 5280g |
| Salt | 120g | 480g |
| 13.08 | 14.08 | 15.08 | 16.08 | |
|---|---|---|---|---|
| batches | 2 | 3 | 3 | 4 |
| White flour (Type 550/Strong White) | ~10kg | ~15kg | ~15kg | ~20kg |
| Wheat Wholemeal (Vollkorn) | ~2,7kg | ~4kg | ~4kg | ~5,3kg |
| Salt | 0,24kg | 0,36kg | 0,36kg | ~0,5kg |
Start time: End time:
Total time
Example 1
Start: Day 0, 09:00 End: Day 1, 12:15
Step 1: Sourdough mixing
09:00 - 09:15
Duration: 15min
Step 2: Sourdough rest
09:15 - 17:15
Duration: 8h
Step 3: Main dough mixing
17:15 - 17:30
Duration: 15min
Step 3: Autolyse
17:30 - 18:00
Duration: 30min
Step 4: Bulk proof
Total duration: 4h in total, stretch and fold each hour
18:00 - 19:00
Step 4.1 - Stretch & fold, rest
19:00 - 20:00
Step 4.2 - Stretch & fold , rest
20:00 - 21:00
Step 4.3 - Stretch & fold, rest
21:00 - 22:00
Step 5: Pre-shape
22:00 - 22:20
Duration: 20min
Step: Rest
22:20 - 22:35
Duration: 15min
Step 6: Shape dough
22:35 - 23:00
Duration: 25min
Step 7: Rest in fridge
23:00 - 07:00/11:00
Duration: 8h-12h
Step 8: Preheating and pre-baking
07:00/11:00 - 07:20/11:20
Duration: 20min
Step 9: Baking with steam
07:20/11:20 - 07:40/11:40
Step 10: Baking w/o steam
07:40/11:40 - 8:00/12:00