It started with me wanting to just make 4 loaves. Then I realized I had doubled my levain amount by accident. So I made use of it. Jalapeño cheddar in one battard, roasted garlic, Gruyère, and Italian herbs in the other, Asiago cheese in one boule and sesame seeds on the other boule. Some didn’t rise quite like I wanted but the were all delicious and the crumb was soft and perfect, to me.
4 hearth loaves (≈1000g each)
1 bowl loaf (hearth style)
1 cast iron loaf
1 Pullman loaf
🥖** 🅰️ MAIN HEARTH DOUGH (MADE 4 LOAVES**)
Ingredients
1800g bread flour
200g whole wheat
1500g water
60g holdback water
400g levain
40g salt
Process
Mix flour + 1500g water → rest 30–45 min
Add levain
Add salt + 60g water
Bulk ferment:
3–4 folds early
stop at ~50% rise
Divide → 4 x ~1000g
Shape
Add inclusions during shaping
Tight shape
Into bannetons / bowls
Fridge overnight
🥖** 🅱️ EXTRA HEARTH (BOWL LOAF**)
Ingredients
450g bread flour
50g whole wheat
360g water
30g holdback
100g levain
10g salt
Process
Same as above
→ Shape into boule
→ Into towel-lined bowl
→ Fridge
🍞 🅲 CAST IRON LOAF
Ingredients
425g bread flour
50g whole wheat
335g water
~35g holdback
190g levain
9g salt
Process
Same mix
Bulk to ~50%
Shape tight boule or log
Into pan
Fridge
🍞 🅳 PULLMAN LOAF
Ingredients
600g flour
420g water
~50g holdback
120g levain
12g salt
Process
Mix
Bulk to ~40–50%
Shape tight log
Into pan
Proof / fridge
❄️** PROOFING (ALL LOAVES**)
After shaping → rest 20–30 min at room temp
Then → fridge overnight
🔥 BAKE
Hearth loaves
475°F
20 min lid on
20–25 min lid off @ 445°F
Cast iron
425°F
20 min covered
20–25 min uncovered
Pullman
375–425°F
40–55 min