2010.Mar.16

8-hour primary fermentation.

Base Formula -- Leave the red cells alone. Change data in light green cells. Base Formula subdivision in order of process.




Scale Recipe Here Flour Total # Total g % Base % Base
20.00% 80.00% 0.00% 0.00%


Flour Weight per pan Weight of pans per pan Flour Flour grams--> 475.69 1902.76 0.00 0.00



827 1654 2 1348.06 0.0% 100.0% Post grams Parallel Bulk Division Final

Flour ingredients Baker's normal Total Scalded Autolyse Autolyse 1st Frmnt 1st Frmnt Ferment Ferment Ferment Bake
Protien
Percent percent grams grams grams grams grams grams grams grams in pans

13.0% High Gluten Flour 28.00% 0.17 463.12 0.00 463.12



0.00 No calcs No calcs
11.8% Baker's Flour, bleached, enriched 72.00% 0.44 1190.88 0.00 1190.88



0.00
















































Water 55.00% 0.34 909.70 0.00 724.45
185.25

0.00


















Vinegar 2.35% 0.01 38.87




38.87 0.00


















Instant Dry Yeast 0.43% 0.00 7.05


0.50 2.91 3.64 0.00

































Salt 1.23% 0.01 20.34




20.34 0.00


















Olive Oil 4.00% 0.02 66.16




66.16 0.00

































Totals 163.01% 1.00 2696.12 0.00 2378.45 0.00 185.74 2.91 129.01 1.4E−13



Cumulative Weight for Process (grams)---> 0.00 0.00 2378.45 2378.45 661.43 1905.67 2696.12 2696.12


12.14% <--- Flour Sub-Total ---> 100.00% H20 F --> 131.65 n/a 145.54 n/a n/a






Desired Initial Dough Temperature d.d.tmp-> 90.00 140.00 105.00 70.00 68.00





















Dough "Work" Periods step: 1 2 3 4 6 7 9 8 10

Date

Mar 15
Mar. 15


Mar. 16 Mar. 16
Mar. 16

clock time:






11:20 AM

7:10 PM
















Room Temp
70


75 75 75




Barometric Pressure 29.54



29.50 29.58



















knead, "work" type


stnd mx hand fold

blde mx Stnd mx Hand Preheat

"work" time (minutes)

5 to equalize
minimum 6 total Shaping oven

speed



2 temp

as batches 2
550F

knead, "work" type






stnd mx Division Panning


"work" time (minutes)





5 Pre-shape steam first

speed







2 table rest 8 minutes

actual post knead temp F

104.1 F 71.5 71.2 74.1 73.2 71


















clock time:






11:38 AM 1:34 PM 1:51 PM


Dough "Rest" Periods











Environment Temperature "amb.t"
-10F 38F 75F 38F 38F 75F 79F 500F

Time @ Environment Temp.

1.5 hrs 20 min 6 hrs 1/2 hr 1.5 hr 10 min 1 hrs 0:05

New Environment Temperature


38 F 70F

95F 300F

Newadditional time




overnight 7.5 hrs

4 hrs 1:30

3rd Environment Temperature



38F

73


3rd additional time





overnight
0:35

















clock time:







1:44 PM


















Actual ending d.tempF, after rests, for next step's temp calc. 71.5 71.3




207

All steps Entirely completed. completed: n/a X X X X X X X X

rise & temp data
hours













1:00













2:00













3:00













4:00


doubled









5:00













6:00













7:00













8:00










Oven Spring?









































2010.Mar.22

8-hour primary fermentation.

Base Formula -- Leave the red cells alone. Change data in light green cells. Base Formula subdivision in order of process. All weights read as grams.
Change ingredient %








Base Formula Temperature calculations Scalded Flour Temperature calculations Autolyse Temperature calculations Post Autolyse Temperature calculations First Ferment Temperature calculations

Scale Recipe Here Flour Total # Total g % Base % Base
grams Parallel 2nd Division





11.07%
78.93%
10.00%
0.00%

Friction Calc'd Desired
Friction Calc'd Desired
Friction Calc'd Desired
Friction Calc'd Desired

Friction Calc'd Desired
Flour Weight per pan Weight of pans per pan Flour Flour
1st Frmnt 1st Frmnt Ferment Ferment














Degrees d.temp d.temp Flour % Degrees temp d. temp Flour % Degrees temp d. temp Flour % Degrees temp d. temp Flour %
Degrees temp d. temp

827 1654 2 1348.18 0.0% 100.0% Autolysed Dough


Final
Scalded Autolyse P.Autolyse Autolysed Dough % Division Autolysed Baker's Autolysed Baker's Autolysed Baker's


0 70.64 90 0.0% 0 0.00 140 100.0% 8 82.30 106 Baker's 0 0.00 70 11.1%
0 70.50 68
Flour ingredients Baker's normal Total Scalded Autolyse Div.%--> 11.067% 78.933% 10.000% 0.00% Ferment Bake Baker's Baker's Baker's Dough dough Percent dough Percent dough Percent
"Division" normal water non-water normal water non-water normal water non-water normal vinegar non-vinegar normal addition water non-water
Protien
Percent percent grams grams grams grams--> 273.47 1950.49 247.11 0.00 in pans
Percent Percent Percent normal % grams (add %) grams (add %) grams (add %)
Check percent tmp * % tmp * % Temps F percent tmp * % tmp * % Temps F percent tmp * % tmp * % Temps F percent tmp * % tmp * % Temps F percent percent tmp * % tmp * % Temps F
13.0% High Gluten Flour 28.00% 0.17 463.12 0.00 463.12



0.00 No calcs No calcs 0.00% 28.00%
0.1874 51.25
365.55
46.31
negative
0.1718
12.76 74.3 0.0000
0.00 74.3 0.1874
13.93 74.3 0.1874
0.00 0 0.1399

9.52 68
11.8% Baker's Flour, bleached, enriched 72.00% 0.44 1190.88 0.00 1190.88



0.00

0.00% 72.00%
0.4819 131.79
940.00
119.09
negative
0.4417
32.82 74.3 0.0000
0.00 74.3 0.4819
35.81 74.3 0.4819
0.00 0 0.3598

24.47 68

















































































































































Water 55.00% 0.34 909.70 0.00 817.08
92.62

0.00

300.0% 49.40%
0.3307 90.43 50.60% 644.94
81.71
negative Add--| 0.3374 25.07
74.3 0.0000 0.00
84 0.3307 24.57
74.3 0.3307
0.00 0 0.2469 0.2529 18.46 18.02 73

















































Vinegar 2.35% 0.01 38.87




38.87 0.00










2.35% 0.00
0.0144










0.0000 0.00
70
0.0000
0.00 68

















































Instant Dry Yeast 0.44% 0.00 7.28


0.18 2.61 4.48 0.00






0.10%
0.20% 0.00 0.27%
Add--| 0.0027















0.0005
0.04 73

































































































Salt 1.23% 0.01 20.34




0.00 20.34












Add--| 0.0075





































































Olive Oil 4.00% 0.02 66.16




0.00 66.16












Add--| 0.0245





















































































































Totals 163.02% 1.00 2696.35 0.00 2471.08 0.00 92.81 2.61 43.35 86.5069





273.47
1950.49
247.11
0.00
1.00 25.07 45.58
0.0000 0.00 0.00

24.57 49.73

0.00 0.00
1.0000
18.46 52.04


Cumulative Weight for Process (grams)---> 0.00 0.00 2471.08 2471.08 366.28 1953.11 2609.84 2696.35













switch


switch


switch


switch



switch



12.14% <--- Flour Sub-Total ---> 100.00% H20 F --> 131.67 n/a 145.98 n/a n/a

















Desired Water temp ---> 131.67
Desired Water temp ---> n/a on Desired Water temp ---> 145.98
Desired Vinegar temp ---> n/a

Desired Water temp ---> n/a

Desired Initial Dough Temperature d.d.tmp-> 90.00 140.00 106.00 70.00 68.00
















delta ice (g) water (g) boiling (g) delta ice (g) water (g) boiling (g) delta ice (g) water (g) boiling (g) delta ice (g) water (g) boiling (g) delta
ice (g) water (g) boiling (g)


























57.3691 0 530.697 379.003 #VALUE! #VALUE! #VALUE! #VALUE! 71.6757 0.00 391.77 425.31 #VALUE! #VALUE! #VALUE! #VALUE! #VALUE!
#VALUE! #VALUE! #VALUE!




step: 1 2 3 4 5 6 8 9 10


































"Work" Periods


Below this line: process recording section, no calcs.




































Date
2010 Mar 21
Mar. 21
Mar. 21 Mar. 21 Mar. 22





































clock time:
11:22 AM

1:45 PM 1:55 PM 10:00 AM

3:37 PM


















































































Room Temp
72


74 74 71





































Barometric Pressure 29.54




29.4





















































































knead, "work" type


stnd mx hand fold bld mx stnd mx bld mx Stnd mx Hand Preheat


































"work" time (minutes)

5 equlze 1 2 (vingr) 6 total Shaping oven


































speed



2 temp
2 as btchs 2
550F


































knead, "work" type






stnd mx Division Panning



































"work" time (minutes)





5 Pre-shpe




































speed







2 round




















































































actual post knead temp F

106.2

71.3 67.5





































clock time:


11:37 AM 1:14 PM 1:52 PM 2:00 PM 10:42 AM 12:45 PM 12:56 PM 4:11 PM


































"Rest" Periods













































Environment Temperature "amb.t"
-10F 38F 75F 70F 72F 75F
500F


































Time @ Environment Temp.

1.5 hrs 20 min 8 hrs 8 hrs 1.5 hr 10 min
0:05


































New Environment Temperature


38 F 38F
tbl rest 95F 300F
12:56
































Newadditional time




ovrnght ovrnght

3.5 hrs 1:30
3:11
































3rd Environment Temperature

38F



73

00:35
































3rd additional time



until



0:35

03:46 hours





































weighed






4:42 PM tim





































&




steam








































used




first













































0:08 min.

















































































Oven Spring?









1.25"


































clock time:




11:00 PM 10:00 PM


5:46 PM
4:11 PM Start baking






























Actual ending d.tempF, after rests, for next step's temp calc. 68
78


207
1:35
































All steps Entirely completed. completed: n/a X X X X X X X X
5:46 PM Finished baking






























rise & temp data
hours














































1:00




swelling








































2:00














































3:00














































4:00






remv @






































5:00



knead

4:42 PM






































6:00



+F deg
















ERROR--->






















7:00


doubled










































8:00


2.5 x doubled









































9:00


2.75 x










































10:00










































2010.Apr.09

20-hour primary fermentation.
Read cells in columns below step # ---> START HERE, step # ---> 1 4 7 10 13 16 19 22 25 28 31 34 37


















Read data cells and steps "downward" in column order % ----> Autolysed Autolysed Autolysed Autolysed Autolysed 3rd Frmnt 3rd Frmnt <-+Div%





















instead of to the right.


+Div%-> Dough Dough Dough Dough Dough Dough Dough

































add

add





















If a prior process name (color coded blocks) appears




Parallel

Salted





















in the section to the right, add it to Ingredients-To-Add

add
add 1st Frmnt 3rd Frmnt add add add


















under next red-block number or "Process step"


Scalded
1st 2nd

Oiled Bulk Division Final


























Flour
Ferment Ferment
3rd Frmnt Ferment Ferment Ferment


















Ingredients-To-Add or Process Name---> Process step# ---> 2 5 8 11 14 17 20 23 26 29 32 35 38

















Base Formula -- Leave the red cells alone. Change data in light green cells. Base Formula subdivision in order of named process. All weights read as grams.























lbs per pan -> 2.97004

Autolysed Scalded 1st Parallel 2nd 3rd Frmnt Salted Oiled Bulk Division Final Bake Change separate process ingredient %, override of base formula










Scale Recipe Here Flour Total # Total g % Base % B Dough Flour Ferment 1st Frmnt Ferment Dough 3rd Frmnt 3rd Frmnt Ferment Ferment Ferment






10.00%
79.00%
10.00%
0.00%




Flour Weight per pan Weight of pans per pan Flour Flr % B.Flr or Sponge Sponge feeding Div%--> 67.00% 33.00%

Proof














Salt Mix Oil Mix


827 1654 2 1347.19 0.0% 0.0% 100.0% Starch wet stiff yeast 3.Dgh g-> 1747.28 860.60



Rsv Flr Old P.Autolyse Autolysed scalded Baker's Autolysed Baker's Autolysed Baker's Autolysed Baker's Autolysed Baker's Baker's Baker's

Flour ingredients Baker's normal Total fake Old Resrvd Div% --> 1.000% 10.000% 79.000% 10.000% 0.000%

0.00% (remain) No calcs No calcs Baker's Dough Baker's Dough Flour Percent dough Percent dough Percent dough Percent dough Percent Percent Percent
"Division"
Protien
Percent percent grams Dough ingrdnts A.Dgh g-> 24.30 242.98 1919.52 242.98 0.00


0.0000

Percent Percent Percent normal % (add %) grams (add %) grams (add %) grams (add %) grams (add %) (add %) (add %)
Check
13.0% High Gluten Flour 28.00% 0.17 463.12 0.00 0.00 463.12







0.0000

0.00% 0.00% 28.00% 0.1906 4.63
46.31
365.86
46.31
0.00




11.8% Baker's Flour, bleached, enriched 72.00% 0.44 1190.88 0.00 0.00 1190.88







0.0000

0.00% 0.00% 72.00% 0.4901 11.91
119.09
940.80
119.09
0.00




















































































































Water (dechlorinated) 55.00% 0.34 909.70 0.00
 0.00 775.78 41.86 92.06





0.0000

0.0% 0.00% 46.90% 0.3193 7.76 253.097% 77.58 50.60% 612.86
77.58
0.00










































Vinegar 2.35% 0.01 38.87



4.28 34.59




0.0000








2.35%
2.65%













































Instant Dry Yeast 0.32% 0.00 5.30



0.05 0.78 4.47 0.00


0.0000






0.00%
0.03%
0.06% 0.00 0.27% 0.00















































































Salt 1.23% 0.01 20.34







20.34

0.0000















1.23%








































Olive Oil 4.00% 0.02 66.16








66.16
0.000
















4.00%












































































Totals 162.90% 1.00 2694.38
0.00 2429.78 66.16 339.37 1954.90 247.44 0.00 1767.62 926.76 0.00 0.00

not add% not add% not add% 24.30
242.98
1919.52
242.98
0.00





Cumulative Weight for Process (grams)---> 0.00
0.00 2429.78 66.16 405.53 1954.90 652.97 2607.87 1767.62 926.76 2694.38 2694.38



















12.14% <--- Flour Sub-Total ---> 100.00% H20 F --> n/a

148.53 150.00 n/a



























Desired Initial Dough Temperature d.d.tmp-> 90.00

106.00 150.00 68.00
































































work periods ---> Process work step# ---> 3 6 9 12 15 18 21 24 27 30 33 36 39


















Process recording section, dough temperature is critical. Cooling in freezer/fridge is relative to dough weight & shape, kneading raises dough temperature. 70-80°F good, with exceptions.

















Date

2010 Apr. 8
Apr. 8
Apr. 8
Apr. 9


Apr. 9





















Room Temp

75


77
71


75





















Barometric Pressure
29.3




29.27








































































































































knead, "work" type



stnd mx blender bld mx bld mx bld mx Stnd mx Stnd mx bld mx Stnd mx Stnd mx Hand Preheat
Stnd mx
















"work" time (minutes)


5 brief 1 (vingr) min 2 2 (oil) 2 1 Shaping oven
6 total
















speed




2

as btchs pulse 2 2 batches 2 2
550F
2
















knead, "work" type




microwave stnd mx




Division Panning

stnd mx
















"work" time (minutes)



~1
2








5
















speed





varies
2








2
















knead, "work" type












Pre-shpe




















"work" time (minutes)











round




















speed


















































































































































D.tempF, actual post knead dough temp°F
107.1
83
































































clock time:



2:22 PM
6:06 PM 7:16 PM 1:32 PM 2:37 PM

3:31 PM
4:43 PM 8:50 PM





























split
























errata:






start

dough
































parallel

2 in 32F
































ferment

made 4
































now



























rest periods ---> Process rest Step# ---> 4 7 10 13 16 19 22 25 28 31 34 37 40


















Environment Temperature "amb.t"

-10F
75F 70F
72F 72F 72F 72F 75F




















Time @ Environment Temp.


1.5 hrs
16 hrs 16 hrs
10 min 2 min 2 min 1.5 hr 10 min




















New Environment Temperature

hand fold







tbl rest 75 300F


















Newadditional time



equlze F








3.5 hrs 1:35


















3rd Environment Temperature

38F








75



















3rd additional time



20 min.








0:35

























keep


observe































@ 38F


for swelling




steam
























until


then





first
























used


next step



0:30 min.



























1 hr?


























Record basic rest time w/"text" i.e., "what happened" on line above, then record time. digit, 1.5, means 1.5 times.























Clock Time, this should be "actual post knead temp F" C.Time:


6:06 PM 7:16 PM


























rise & temp data hours
0:30


6:36 PM 7:46 PM






























1:00


7:06 PM 8:16 PM






























1:30


7:36 PM 8:46 PM






























2:00
ready
8:06 PM 9:16 PM






























2:30


8:36 PM 9:46 PM






























3:00


9:06 PM 10:16 PM






























3:30


9:36 PM 10:46 PM






























4:00


10:06 PM 11:16 PM






























4:30


10:36 PM 11:46 PM






























5:00


11:06 PM 12:16 AM






























5:30


11:36 PM 12:46 AM






























6:00


12:06 AM 1:16 AM






























6:30


12:36 AM 1:46 AM






























7:00


1:06 AM 2:16 AM






























7:30


1:36 AM 2:46 AM






























8:00


2:06 AM 3:16 AM






























8:30


2:36 AM 3:46 AM






























9:00


3:06 AM 4:16 AM






























9:30


3:36 AM 4:46 AM






























10:00


4:06 AM 5:16 AM






























10:30


4:36 AM 5:46 AM






























11:00


5:06 AM 6:16 AM






























11:30


5:36 AM 6:46 AM






























12:00


6:06 AM 7:16 AM






























13:00


doubled alcohol






























14:00



odor






























15:00



before






























16:00


10:06 AM poolish.






























17:00


11:06 AM must






























18:00


12:06 PM fix.






























19:00


1:06 PM this






























20:00


used should






























21:00



be






























22:00



under-






























23:00



proofed






























23:59































Oven Spring?














3"


















Actual ending d.tempF, after rests, for next step's temp calc. 68



78






207


















clock time:














10:30 PM












ERROR--->



All steps Entirely completed. completed: X n/a X X X X X X X X X X X