2026-11-01-001 · In progress
Cheddar jalapenos bread
1 Nov 2026
Hydration
72%
Total time
—
Overall
—/5
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Verdict
No earlier bake to measure this against. Whatever happens is the baseline.
FIRST OF ITS LINE
Objective
Adding cheddar and jalapenos to a bread loaf
Formula
baker’s %
Flour
500g
Water
72%
Rest
3%
- Basic Flour · Migros
- 300g · 60%
- Pizza flour · Migros
- 200g · 40%
- Water
- 360g · 72%
- Instant yeast
- 7g · 1.4%
- Salt
- 15g · 3%
Process
- Autolyse
- No
- Mixing
- By hand
- Kneading
- —
- Dough temp after mixing
- —
- Bulk start
- —
- Bulk
- — at —
- Folds
- —
- Estimated rise
- —
- Pre-shape
- —
- Bench rest
- —
- Shaping
- —
- Proof
- — at —
- Cold proof
- No
- Vessel
- —
- Preheat
- —
- Bake
- — · —
- Steam
- —
- Fan / convection
- No
- Internal temperature
- —
Result
Oven spring
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Crust
—
—
Crumb
—
—
Texture
—
—
Taste
—
—
Appearance
—
—
Crumb openness
—
—
Moisture
—
—
Chewiness
—
—
Bottom crust
—
—
Overall
—
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Learnings
Worked
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Didn’t
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Next
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Overall
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