• LoneGansel@lemmy.worldOPEnglish
    17·
    1 year ago

    If you’ve got a starter that rises in 4 hours, you can make this bread tonight and be eating it tomorrow morning.

    I use Tartine’s ratios, an oven with the light on @103°F, my fridge at 35°F, and a thermometer.

    • Preheat water to 100°F
    • 30 min autolyze in oven
    • 30 min fermentolyze in oven
    • 30 min bulk ferment in oven
    • Double stretch and fold, then 30 min rest in oven
    • Lamination, then rest 30 min in oven
    • Preshape, then rest 30 min on counter
    • Shape, then cold proof in fridge at least 4 hours
    • Preheat oven with Dutch oven inside to 475°F
    • Reduce temp to 435 and bake covered for 20 minutes, uncovered for 20 minutes
    • Let cool 1.5 hours before slicing
    • Store loaf with cut side down to avoid staling
    • Nacktmull@lemm.eeEnglish
      9·
      1 year ago

      Thank you very much but I don´t even understand all of what you kindly wrote. Are there videos you can recommend?

      • LoneGansel@lemmy.worldOPEnglish
        4·
        1 year ago

        Ah, sorry about that! Brian Lagerstrom has a great sourdough bread recipe for beginners on YouTube. It’s what I started with before I made this more complicated recipe.

      • chetradley@lemm.eeEnglish
        4·
        1 year ago

        I’m fluent in bread geek. Here’s some translations:

        • Tartine’s ratios just means they’ve adjusted the recipe from Tartine Bakery’s country loaf recipe for their batch size: https://tartinebakery.com/stories/country-bread
        • Autolyse is when you mix just the water and flour and let that rest.
        • Fermentolyse is an autolyse with the sourdough starter added.
        • Stretch and Fold is a process where you develop gluten by stretching and folding over the dough on itself a few times.
        • Bulk ferment is just fermenting the whole dough as opposed to separate pre-baked loaves.
        • Lamination is stretching the dough into a thin sheet and re-folding or rolling it to develop even more gluten strength.