Monday Morning
Your dough is breathing.
Welcome back to the workbench. The environment is humid, perfect for a slow cold ferment today.
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New SessionBulk Fermentation
Fold every 30 minutes for gluten structure.
00:00
Shaping next
Bulk
Shape
Proof
Cold
Total Session Progress
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Cold Proof target: 12-18 hours
Bake Lab: Science of Steam
The Secret of Steam ↗
Introducing moisture in the first 10 minutes of baking keeps the crust soft, allowing the loaf to expand fully.