Baker’s percentage loaf

Method

1. Start. Calculate every ingredient from flour weight. Mix, fold, and bulk-ferment.Watch for: Use the scale for repeatable portions; tare the vessel between additions and label divided mixtures immediately. Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness.
2. Then. Shape one loaf and proof until responsive to a poke.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
3. Finish. Score and bake with steam 35–42 minutes.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.