Learning Objective
About Your Loaf
| Name | |
|---|---|
| Name of the loaf | Can I use my Phone to access the lessons? |
| Recipe is from | |
| Did your loaf turn out the way you wanted it to? | |
| How would you rate your loaf? | |
| What did you like about your loaf? | |
| Are there any areas you would like to improve? |
General Information
| Do you have any issues around digestion of bread? | |
|---|---|
| How long have you been baking sourdough? | |
| How many loaves are you baking at a time? | |
| Would you classify yourself as a complete beginner? | |
| Are you using the Sourdough Dough School book? | |
| How many times have you baked the Classic from page 114? | |
| What is the name of the loaf you have baked? | |
| Are you using a digital thermometer? | |
| Which method are you using? | |
| What is the ambient temperature where you are baking? | |
| Are you mixing by machine or hand? |
Schedule
| What time did you refresh your starter? | |
|---|---|
| What time did you Make leaven? | |
| What time did you mix your flour and water? | |
| What time did you add your leaven? | |
| What time did you add the salt? (The end of Autolyse) | |
| What time did you Preshape? | |
| What time did you Final Shape? | |
| What time did you Floor time? (Retarded only) | |
| What time did you start final proof This is on the side for ambient or in the fridge for retarded. | |
| What time did you bake? |
Flours
Starter
| Brand | |
|---|---|
| Protein levels | |
| Age of flour | |
| Kind of grain | |
| Milling process |
Main flour
| Brand | |
|---|---|
| Protein levels | |
| Age of flour | |
| Kind of grain | |
| Milling process |
Second flour
| Brand | |
|---|---|
| Protein levels | |
| Age of flour | |
| Kind of grain | |
| Milling process |
Starter Management
| How long have you had your starter? | |
|---|---|
| What kind of starter are you using? | |
| What temperature water do you use to refresh your starter with? | |
| How many grams of starter do you use to refresh with? | |
| How many grams of flour do you use to refresh with? | |
| How many ml of water to you use to refresh with? | |
| How long do you leave the starter before using it? | |
| What is the ambient temperature where you keep the starter once you have refreshed it? | |
| How often do you refresh your starter? | |
| Where do you keep your starter between refreshments? | |
| Do you feel you know when your starter has reached its peek? | |
| What temperature is your fridge set at? |
For the Leaven
| Brand | |
|---|---|
| Protein levels | |
| Age of flour | |
| Kind of grain | |
| Milling process | |
| Did you use a leaven? | |
| If you did not make a leaven please describe what you did. | |
| Did you refresh your starter before you made your leaven? | |
| Did you refresh your starter the day before you baked? | |
| How old was the starter in hours before you used it to make the leaven? | |
| How much flour did you use to make your leaven? | |
| How many ml of water did you use to make your leaven? | |
| How much starter did you use to make your leaven? | |
| How old was your leaven when you used it? | |
| What was the ambient temperature where your leaven was fermenting? (C) |
Process
| How many stretch and folds did you give the dough? | |
|---|---|
| What was the DDT? | |
| How would you rate your ability to shape the dough? | |
| What was your fridge temperature? (For retarded method only) | |
| What did you score with? | |
| How long between scoring and getting the loaf into the oven? | |
| What was your oven temperature? In C | |
| Are you baking in a cloche or a Dutch oven? | |
| How long did you bake for? | |
| If using a cloche how long did you bake before you uncovered your loaf? | |
| Please add any comments in about the process you would like to discuss further. | |
| Anything else you feel relevant |
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