Dividing and Baking: Number of Loaves, Scaling Weight and Bake Loss
This lesson is part of the course
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Lessons in this course
- The Overall Formula: Flour and Water Inside the Levain, True Hydration & Salt % Pro
- Starter Builds: Feeding Ratios, a Buffer and When to Feed Pro
- Prefermented Flour % and Swapping in a Starter of Another Hydration Pro
- Desired Dough Temperature: Water Temperature from Room, Flour, Levain & Friction Pro
- Fermentation Time vs Temperature and a Backward Schedule from the Oven Pro
- Inclusions and Soakers: Seeds, Grains and the Water They Absorb Pro
- Dividing and Baking: Number of Loaves, Scaling Weight and Bake Loss Pro
- Bake Log Analysis: Hydration Bands, Dough Temperature and the Best Settings Pro