Jargon and base line

Jargon

x% hydration: 500g flour -> x*0.01*500g water

Cold proof: fridge over night

Warm proof: microwave a cup of water, and then put the dough in for proofing

Hybrid: warm proof 1-2hr, cold proof overnight

500g flour, 5x water, 100g starter, 10g salt

450F 20min coverd, 25min uncovered

organic apple peel 2cm to jump start the starter

1:1 by weight --- whole wheat : water

referred from movie <the Menu> 24:47 link

70% hydration (all whole wheat)

Cold proof only, using pot (not dutch oven)

No bubble, very dense

lesson: Be gentle on the last fold before second proof

80% hydration (all whole wheat)

warm proof only, using pot (not dutch oven)

have bubble, but flat, crust is thick, the bread is not opening up

lesson: lower hydration, mix with AP flour, deeper cut

75% hydration (50% whole wheat, 50% AP flour)

hybrid proof, using pot (not dutch oven)

have bubbles, but flat, crust is better, the bread is not opening, and too moist

lesson: lower hydration, use Dutch oven with an ice cube, lower hydration

70% hydration (50% whole wheat, 50% AP flour)

hybrid proof, using dutch oven 2 ice cubes

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