Loop
Bake day
You might say: the bread-making steps, baking process
The sequence every loaf goes through: build the leaven, mix, bulk ferment, shape, proof, bake, cool.
- What it does
- Repeats with each batch; each stage hands the next a dough in a known state.
- Ask
- Which stage am I in, and is the dough ready for the next?
Loop: cycle
Preferment → Mixing → Bulk fermentation → Shaping → Final proof → Baking → Cooling ↺
Sources
- Maurizio Leo, The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More, Introduction
It can be as simple as mixing that handful of ingredients in a bowl, letting it ferment, and then baking it when ready.
- Jessica Battilana, Sourdough schedule: How to plan your bread baking timeline, article
Feed starter six to eight hours before mixing your dough Bulk ferment the dough (typically eight to 12 hours, but consult your recipe for specific timing) Shaping the dough into loaves Proof your loaves (typically eight to 12 hours refrigerated or roughly two hours at room temperature) Score and bake
- Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes, ch. 1, p. 25
As the baked bread begins to cool, the starch begins to revert to its former crystalline structure and the crumb of the bread hardens.
Use it on your project
teardown-apply: hold "Bake day" (bake-day) from the teardown at https://teardownatlas.com/bread/ against my project
Paste it into a coding agent that has the teardown skills.
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