3 × 382g balls · 63% hydration · 72h cold ferment — the 9/04 dough, one ball fewer
· Nate, solo · T is the fridge door, not a sit-down
Sit-down time
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Gotchas — read before you weigh anything
Three balls, not four. Every number is three-quarters of the 9/04 batch. Don't let muscle memory weigh 903g of flour or 1.1g of yeast.
The yeast is 0.8g. Tare the container and add slowly. On a 0.1g scale, each tick is about 12% of the dose. If the balls look sluggish Monday afternoon, that's expected at this dosage; the full three-hour warm-up finishes the proof.
The flour margin is generous this time. 678g out of about 1,100g, so dusting the counter from the bag is fine if there's no semolina. Monday's peel still wants semolina.
The oil goes in with the water. Settled on 8/08. No greasy-ball fight.
Check the yeast jar before you weigh. This is written for instant. Active dry is roughly 25% weaker: use 1.0g and proof it in a little of the water first.
The fold intervals are not sacred. Plus or minus ten minutes changes nothing. The one hard edge today is leaving for Apple. If you start late, tighten the gaps between folds rather than leaving the bowl out while you're gone.
Three fold sets, then stop. Over-working a dough that's about to sit for 72 hours at 39°F is effort spent against yourself.
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After the mix: the balls come out of the fridge Monday at 3:30 PM for the 6:30 bake. IR the balls and stretch at 60°F+, not at the clock.