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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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All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.