Scottish Consulate

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====== Planning for CCCamp23 bread making ======

===== Ingredients per batch =====


^ 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 |

===== Planning per day =====

^ ^ 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 |   

==== Example Day and times ====


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