2 batches of 80% hydration dough, 5% inoculation, developed the structure in 2 hours, and bulk fermented to a 50% rise in 6 hours. All is good. May 13, 2026 High hydration experiments… 80% hydration at low inoculation, 5%, and room temperature bulk fermentation. I ended bulk fermentation when the dough had risen 50%. Ambient temperature is now 74°f. I’m in no rush because I’m not going to bake the dough today… so I can very patiently wait for Hank and his millions & millions of microbial buddies to work slower because Grandpa didn’t put them on their favorite heating pad. Hank was fed last night with cold tap water 1:2:2 with 50% High Gluten flour + 25% Whole Wheat flour + 25% Dark Rye flour. It was strong at 2:00pm when I mixed the 80% hydration batch above. However It’s now 4:00pm and he’s been at peak for a long time so he might be less powerful.🤷‍♂️ Batch B / 5% inoculation FORMULA: 100/80/2/5 Total flour 1200g 5% recipe: 2 loaves 725g High Gluten flour 315g AP flour 100g Whole Wheat flour 850g water… room temperature. Hold back 50g water to dissolve the salt during Fermentolyse 120g Hank 24g salt ———————- Total weight: 2184g 4:00pm: is when I started mixing. 4:09pm is when Hank was introduced to the flour. Mixed Fermentolyse ingredients and brought it to a shaggy mass. Dough temperature 81°f. Fermentolyse until 5:00pm. 5:00pm: add the salt and remaining water… mix with pincher and Rubaud methods… for about 3 or 4 minutes, until the dough becomes semi-cohesive with a smooth top skin. Dough temperature 81f. Cover mixing bowl with smaller mixing bowl. Rest until 5:30pm. 5:30pm: Do windowpane test - almost passed the test. Rest until 6:00pm, 2 hour final checkup. Dough temperature 80°f. 6:00pm: passed the windowpane test. I did a final coil fold just to gently realign the existing strands for Hank. Into oiled cambro - starting elevation before any rise had occurred, 4” from the bottom of the vessel. Dough temperature 79°f. Bulk ferment until the dough has risen 50% from its original height = 6”.

Saturday we bake. Here’s everything you need. I just dropped a new video walking through the first coil fold, with toasted black sesame seeds going into mine instead of poppy. The same technique applies whether you’re using poppy, sesame, or any other seed. Toast them first, fold them in at the first coil, let the dough do the rest. ▶️ Watch: The First Coil Fold (Plus Why You Toast Your Seeds) https://youtu.be/Zz16BORkOFE?si=p04K3QENO6JlGkRh (replace with your actual YouTube URL once it’s live) A quick rundown of what the video covers: Toasting your seeds turns them from mild and dusty into nutty, sweet, and complex. Low and slow in a dry skillet, two to three minutes, stirring constantly. Cool completely before they go in the dough. The first coil fold is gentle. Wet hands. Lift from the middle, let the bottom unfurl, rotate 90 degrees, repeat. The coil builds structure without popping the bubbles fermentation has already built. Sprinkle the seeds across the top before you fold and they’ll laminate through the dough instead of getting crushed. Bob’s your uncle. Saturday’s Recipes: 🥖 Sourdough version (fermentolyse, 80% hydration): https://pantry.bakinggreatbread.com/recipes/poppy-seed-sourdough-loaf 🥖 Yeasted version (Friday night poolish, Saturday bake): https://pantry.bakinggreatbread.com/recipes/poppy-seed-yeasted-loaf Pick your path. Sourdough or yeasted, poppy or black sesame or split. There’s no wrong answer. The schedule for Saturday: I’ll be in the kitchen and in the thread all day. Post your progress, ask your questions, share your wins and your struggles. This community gets stronger every Saturday because of how you all show up for each other. If you’ve been thinking about jumping in but haven’t yet, this is the bake to start with. Both recipes have full timing guides, troubleshooting FAQs, and step-by-step phases in the Recipe Pantry. The video covers the trickiest part. You’ve got everything you need.