%% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% <h1><span class="material-symbols-outlined">sports_martial_arts</span>White done spiked.</h1> Created: Sat, Jan 10th 2026 From: [[White Done Spiked Recipe|White Done Spiked Recipe]] #doughjournal #bread #### Bulk Stats: | Method | Dough | | | | | ------------------ | ----- | --- | --- | --- | | Sponge (room) | NA | | | | | Sponge (Fridge) | NA | | | | | Ice Jacket | NO | | | | | Mix Method | Mixer | | | | | Fat @ Mins | | | | | | + Temp | | | | | | Salt after | | | | | | + Temp | | | | | | Post Add. Mix time | | | | | | Total Mix Time | | | | | | F.D.T | | | | | | Rest | | | | | #### Notes: ## White done spiked The First: Wed, Apr 15th @ 22:26 : mixed and rested Wed, Apr 15th @ 22:46 : transfer to a bowl and covered, then put in the fridge for an overnight fermentation Thu, Apr 16th @ 19:26 : Thu, Apr 16th @ 21:26 : started the oven to pre heat at 475° Thu, Apr 16th @ 23:40 : popped her in the oven Fri, Apr 17th @ 00:13 : took it out for a quick look what the temperature inside is only 130 ° so I'm going to lower the heat to 450 and stick about him for another 20 00:34 : took her out the oven and now she's on a cooling rack The bread was really dense and heavy. The only thing I can think of right now, without researching it, is that I need to up the hydration, add some more gluten and I also want to increase the proof time and decrease the oven heat. ## White done spiked The Second: Sun, Apr 19th @ 05:11 : Started the mix 05:20 : going to start adding the oil slowly. The temperature is 76° 05:22 : and now I'm going to add the salt at 77° 05:27 : resting for 20, temperature is 80° 05:47 : covered and in the fridge Sun, Apr 19th @ 16:57 : caught taken out of the fridge and degassed, I'm going to let it rest for 1 hour before I shape it 17:58 : shaped into a loaf and placed into the pan with some parchment paper 20:16 : started the oven on 350° to preheat 20:33 : she's in the oven 20:48 : turned the loaf 180° 21:03 : put back in the oven with the lid off 21:18 : The temperature was only 160°. So I put it back in the oven 21:35 : went back in after a short check. Temperature is 182. 21:37 : I'm going to take her out the oven now and she's going to rest for 2 hours. ## White done spiked The Third: Wed, Apr 22nd @ 05:12 : made the Tang zhong about 12 hours ago and now I'm going to start the mix 05:24 : starting to add the oil now the temperature is 76° 05:25 : and now we add the salt The dough is 77.5° 05:29 : The mix is finished. It's just covered now. I'm going to give it 10 minutes at room. 05:39 : in the fridge overnight Wed, Apr 22nd @ 18:18 : got the dough out and degassed it, it'll sits at room for 1 hour 19:19 : shaped it into a loaf and put it into the pan and now it's going to proof for a couple 21:54 : start diving up on 350. Hopefully this bitch is n't overproofed 22:34 : everything looks okay so far. The bread is stunning up. Nice and sturdy. I mean the dough and it is now in the oven for the first 20 minutes before I turn it. 180 23:12 : just took it out to have a look cuz it's nice. It's a nice texture but it's not cooked yet so I'm going to put another 15 minutes at least 23:47 : finally out the oven put an hour and 10 minutes. Probably just do 1 hour cuz it's 200° right now ## White done spiked The Fourth: Mon, Apr 27th @ 05:43 : just started the mix, I made the tongues on a roughly 24 hours ago 05:52 : slowly adding in the oil now The temperature is 75° And now I am adding the salt at 76° Mon, Apr 27th @ 19:35 : took it out of the fridge and degassed it. 20:36 : shaping into a loaf now and then it's going to sit at room for a couple of hours ## White done spiked The Fifth: Thu, Sep 24th @ 00:39 : started the mix Thu, Sep 24th @ 00:48 : how did the oil and the salt 01:25 : into the fridge for an overnight ferment 09:38 : shaped into a loaf after de gassing it 13:58 : oven on and bread going in 15:10: baked for the hour, is now cooling looks nice definitely the best one so far. #### Individual Stats: | Number | 1 | 2 | 3 | 4 | 5 | | ------------------- | --- | --- | --- | --- | --- | | Cold Ferment Hrs | | | | | | | Bench Ferment Hrs | | | | | | | Defrosted? | | | | | | | Quick | | | | | | | Quick temp | | | | | | | Overnight | | | | | | | Oven Pre Heat Hrs | | | | | | | Oven temp in F | | | | | | | Sauce temp | | | | | | | Steam? | | | | | | | Steel config | | | | | | | Rating Taste | | | | | | | Rating Texture | | | | | | | Rating Color | | | | | | | | | | | | | #### Notes: --- %% ![[White done spiked-1768880208740.webp]] %%