Bread & loaves · loaf

Control Loaf (Documented Baseline)

Status
Confirmed bake
Dates
not recorded
Format
Dutch oven boule
Leavening
not recorded
Formerly
L02
True hydration
71.7%
Salt
1.9%
Inoculation
20.8%
Total flour
530 g
Total dough
920 g

Formula

Formula for Control Loaf (Documented Baseline). Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Bread flour47589.6%
Water32561.3%300 g autolyse + 25 g added with salt
Active starter, 100% hydration11020.8%55 g flour + 55 g water; 23% inoculation on added flour
Salt101.9%2.1% of added flour
Total dough920

Hydration

Added water61.3%water weighed into the dough
True total71.7%including the levain’s flour and water

380 g total water / 530 g total flour = 71.7%.

Scale

  • Bread flour475g
  • Water325g
  • Active starter, 100% hydration110g
  • Salt10g

Total dough 920 g

Percentages are fixed; only grams change. Rounded to 1 g, or 0.1 g under 20 g.

Process

45-minute autolyse. Add starter, salt, and the additional 25 g water. Four coil folds. 4-hour bulk fermentation. 14-hour cold retard.

Bake

Preheat Dutch oven to 500 F. Bake at 475 F, 20 minutes lid on and 20 minutes lid off. Pulled at 209 F internal.

Outcome

The reference bake. Crumb even and moderately open, no gummy banding or dense streaks, confirming correct bulk timing. Strong oven spring, well-defined scoring, good blistering from the cold retard. Watch item: the ear's high points risk over-darkening during the lid-off phase.

Next action

To pursue a more open crumb, move hydration toward 75% and change nothing else.

Where this sits

2860920.63.8 True hydration % Salt % F01 Original Barese / Puglian Yeast Benchmark — 60.5% hydration, 3.8% saltF03 Classic Cold-Fermented Sourdough Focaccia — 77.3% hydration, 1.8% saltF05 Focaccia Barese - Sourdough Canon Version 2 — 53.1% hydration, 3.3% saltF06 Potato-Free Fast-Track Focaccia Version 2.0 — 74.5% hydration, 2.0% saltF08 Potato-Free Barese Version 1A - Open-Crumb Adjustment — 91.8% hydration, 3.8% saltF09 Four 6-inch Square Potato-Free Scaling — 88.0% hydration, 3.7% saltF10 Potato Small-Square Focaccia Batch — 68.9% hydration, 2.2% saltF11 6.25-inch Square Sandwich Focaccia — 77.8% hydration, 1.8% saltF12 Chicago-Style Hot-Dog Focaccia — 78.3% hydration, 1.9% saltF15 Shredded-Potato Focaccia Pugliese — 60.0% hydration, 2.4% saltF16 Sourdough Focaccia - Two 6x6x2 Pans — 82.1% hydration, 2.1% saltF17 One-Pan Tomato Focaccia - 475 g Experiment — 77.8% hydration, 1.8% saltF18 Two-Pan Tomato Focaccia - 7 September Comparison Bake — 77.8% hydration, 1.8% saltB01 Standard Sourdough Baseline — 75.0% hydration, 2.0% saltB02 100% Whole-Wheat Integrale Sourdough — 81.8% hydration, 1.8% saltB03 Pane di Altamura - 100% Italian Durum Semola Sourdough — 84.0% hydration, 2.0% saltB04 Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage — 78.0% hydration, 2.0% saltB05 Croissant-Style Laminated Sourdough Loaf — 42.9% hydration, 1.1% saltB07 One Hearty Pan Sourdough - First Loaf-Pan Trial — 77.9% hydration, 1.8% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% saltB09 Same-Day Enriched Sourdough Loaf — 69.6% hydration, 1.7% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% hydration, 1.8% saltB14 Same-Day Sourdough — 72.2% hydration, 2.0% saltB16 Dark Chocolate Espresso Sourdough with Pistachio — 77.3% hydration, 2.0% saltB17 Persian-Inspired Sourdough — 74.5% hydration, 2.0% saltB18 Cinnamon, Blueberry & Cherry Swirl Loaf — 70.2% hydration, 1.9% saltA01 Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti — 27.9% hydration, 0.6% saltB13 Control Loaf (Documented Baseline) — 71.7% hydration, 1.9% salt
Every formula in this archive with a recoverable hydration and salt figure. Dot size is inoculation; outline is status. This bake is filled.

Tags

  • lean
  • baseline
  • control
  • best documented