Photo Gallery #3 The Ingredient Mixing Sequence

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Published 2025

Mise en Place for Main Dough (left to right): Water, Ripe Levain, Whole Wheat Flour, Bread Flour, Salt
Zero the scale, place a bowl on top, and zero the scale again. Dip your fingers in water to transfer ripe Levain to the mixing bowl.
Zero the scale a third time. Calculate Water Temperature using the Quick H2O Temp° Formula. Add Water to Levain. Blend together, keeping the Levain below the surface of the water for easier mixing.
Add the Whole Wheat Flour. Blend until all flour is wet.
Add the Bread Flour. Don’t sift it. Finally, sprinkle the Salt evenly over the top.
Cut into the ingredients with a plastic bowl scraper. Don’t fold the flour as you would for a cake batter.
Scrape the walls clean. Scrape the bottom of the bowl and turn the mixture over.
Continue cutting into the dough until all the flour is wet. Depending on the size of the bowl, it might be easier to turn the mixture onto the bench.

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