Bread iterations. Baker's % (flour = 100%). Multi-step builds (levain → mix → bake) are one recipe across several Daily Plan entries. "Changes" = what moved relative to the previous version.
| Version | Changes vs previous | Status |
|---|---|---|
| #3 | Baseline: 100% bread flour, 86.6% hydration, separate autolyse, 6% oil, 1.5% sugar, 225°C | Superseded |
| #4 | Dropped the autolyse (single shaggy mix); raised hydration 86.6→90%; cut oil 6→4%; raised sugar 1.5→2%; switched to overnight cold proof | Superseded |
| #5 | Lowered hydration 90→85%; added 2% vital wheat gluten; split oiling into three stages (pan/top/finish) | Superseded |
| #6 | Removed the gluten; removed sugar entirely; cut yeast 0.5→0.25%; lengthened cold proof to 48h; raised bake 225→250°C | Superseded |
| #7 | Formula held from #6; method only — staged the reserved water into the folds; oil back to 5% | Superseded |
| #9 | Replaced 25% bread flour with durum; raised hydration 85→90%; cut salt 2→1.5%; bake now preheat 250°C then drop to 225°C | Current best |
#8 didn't surface in search — confirm whether it exists.
| Version | What it is / changes | Status |
|---|---|---|
| 96% hydration | Baseline 96% hydration glass bread | Superseded |
| 96% #2 | Second pass at 96% (diff not yet read) | Current |
| 100% hydration | Separate push to 100% hydration, not a #2 successor | Done |
| Version | What it is | Status |
|---|---|---|
| Rye 70% (3-step) | levain → mix+cold proof → bake | Done |
| Autumn rye (caraway) | Heavier loaf, caraway added | Done |
| Porridge bread (oat+rye) | Refined oat+rye porridge loaf | Done |
| Step | Link |
|---|---|
| 1/3 levain | levain |
| 2/3 bulk + shape | bulk+shape |