u/AnStar24

▫️Formula (Baker's %)
•97.5% T55 flour
• 2.5% whole wheat flour
• 30% levain
• 85% water
• 2% Salt
• Process
▫️Mixing (Spiral Mixer)
•Autolyse 2 hours with 80% water
• Levain addition at 100 RPM until incorporated, switched to 240RPM until gluten almost very well developed
•Added salt and extra 5% water and mixed at 240RPM until fully developed
▫️Bulk Fermentation
• Dough temperature: 24C
• 1st half coil fold: 1 hour after taking it out into containers
• 2nd half coil fold: When the dough relaxed completely
• Bulk fermented until 75% rise.
▫️Shaping
•Preshape rest for 1h at 25C
• Shaped
▫️Cold Retard
• Retarded at 2C for 12

Shaping Method: I use this shaping method when my dough lacks structure-typically in cases where the dough temperature is high (around 27-28°C) and bulk fermentation has been cut short. The sequence of folds helps rebuild strength, allowing the dough to hold its shape more effectively. I also rely on this approach when the dough is highly extensible or when gas development is still in its early stages, as it provides additional support.
Specs:
97.5% T55 flour
2.5% Wholewheat flour
30% Levain
2% Salt
88% Water

This was an 88% hydration sourdough country loaf. I autolysed all the flour with 85% water and let it rest for 3 hours at 25C. I then added 30% levain and mixed at 100RPM until incorporated. I then switched to 240RPM and developed the gluten , this took about 6 mins. I then added 2% salt + 3% water and then again mixer at 240RPM until it was incorporated. I bulked the dough until 80% volume rise which involved One half strong fold only , then one half coil fold then another very gentle half coil fold. I preshaped and let the rounds rest for about 1h 30 mins at 25C. I shaped with tension and retarded at 2C for 12 hours.
Ingredients:
97% T55 flour
3% Wholewheat flour
30% levain
2% Salt
88% water