Quick Reference — Block 43–44: Bread — Lean Doughs

Block 43 — No-Knead and Focaccia

Session	Bread	Hydration	Method	Timing
Session 194	⏰ No-Knead Boule	~80%	Mix night before; bake next day	12–18 hr ferment + 45 min bake
Session 195	No-Knead (stretch-and-fold)	~80%	3–4 folds in first 2 hrs	Compare crumb to Session 194
Session 196	No-Knead Focaccia	~80–85%	Pan bake; oil-slicked	Mix morning; dimple + bake same day
Session 197	Pullman Sandwich Loaf	~65%	Enriched; Pullman pan	Standard 2-hour proof
Service 49	⏰ Sourdough Starter (begin)	n/a	Mix flour + water; 5–7 day culture	Ready for Block 45–46

Session	Bread	Hydration	Method	Timing
Session 234	⏰ Baguette	~65–68%	Poolish pre-ferment; aggressive shaping	Poolish 12–16 hrs ahead
Session 235	Pita + Naan	~60–65%	High-heat oven (pita) and skillet (naan)	30 min active once dough ready
Session 236	⏰ Pan Pizza	~70–75%	Cold ferment 24–72 hrs; pan bake	Mix 1–3 days ahead
Service 50	Lean Dough Tasting + Rebake	—	Taste all lean breads; rebake favorite	Compare to best store-bought

Bread	Hydration	Texture	Shape
Baguette	65–68%	Open crumb, crisp crust	Freeform, scored
Pullman / sandwich	60–65%	Soft, tight crumb	Loaf pan
Pita	60–65%	Soft, pocket-forming	Flat rounds, oven
Naan	60–65%	Soft, charred spots	Flat, skillet
No-knead boule	75–80%	Open, irregular crumb	Freeform or Dutch oven
Focaccia	80–85%	Soft, airy, oily	Sheet pan
Pizza dough	70–75%	Crispy bottom, chewy	Pan or stretched

Problem	Likely Cause	Fix
Dense, gummy crumb	Underbaked; too much water	Bake longer; check internal temp (210°F)
No oven spring	Weak yeast; under-proofed	Use active yeast; proper proof time
Thick crust, no crunch	Insufficient steam	Use Dutch oven or steam pan
Pita didn't puff	Oven too cool; dough too thick	Crank to 500°F; roll thinner
Baguette has no ear	Blade angle wrong; dough too wet	Score at 30° angle; shape tighter
Flat focaccia	Over-dimpled; not enough proof	Gentle dimple; let rise fully before baking