2026-10-17-001 · Completed
Harissa and olive bread
17 Oct 2026
Hydration
72%
Total time
8h 40m
Overall
3/5
Your photo
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Verdict
No earlier bake to measure this against. Whatever happens is the baseline.
FIRST OF ITS LINE
Objective
Standard bread with harissa
Timeline
one 25h scale
Mix
30m
Bulk
6h
Bench
45m
Proof
1h
Oven
25m
Formula
baker’s %
Flour
500g
Water
72%
Rest
3%
- Basic Flour · Migros
- 300g · 60%
- Pizza flour
- 200g · 40%
- Water
- 360g · 72%
- Instant yeast
- 7g · 1.4%
- Salt
- 15g · 3%
- Harissa
- 50g
- Olives
- 10g
Process
- Autolyse
- No
- Mixing
- By hand
- Kneading
- Slap and fold
- Dough temp after mixing
- —
- Bulk start
- 17 Oct, 09:30
- Bulk
- 6h at —
- Folds
- —
- Estimated rise
- —
- Pre-shape
- —
- Bench rest
- 45m
- Shaping
- —
- Proof
- 1h at —
- Cold proof
- No
- Vessel
- Glass tray
- Preheat
- 220°C for 25m
- Bake
- 220°C · 25m
- Steam
- —
- Fan / convection
- No
- Internal temperature
- 220°C
Result
Oven spring
4
Crust
2
Crumb
2
Texture
3
Taste
5
Appearance
4
Crumb openness
2
Moisture
3
Chewiness
5
Bottom crust
3
Overall
3
Learnings
Worked
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Didn’t
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Next
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Overall
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