LoneGansel@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 year agoSourdough country breadlemmy.worldimagemessage-square32fedilinkarrow-up1370arrow-down12file-text
arrow-up1368arrow-down1imageSourdough country breadlemmy.worldLoneGansel@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 year agomessage-square32fedilinkfile-text
minus-squareLoneGansel@lemmy.worldOPlinkfedilinkEnglisharrow-up17·edit-21 year agoIf 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
minus-squareNacktmull@lemm.eelinkfedilinkEnglisharrow-up9·edit-21 year agoThank you very much but I don´t even understand all of what you kindly wrote. Are there videos you can recommend?
minus-squareLoneGansel@lemmy.worldOPlinkfedilinkEnglisharrow-up4·1 year agoAh, 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.
minus-squarechetradley@lemm.eelinkfedilinkEnglisharrow-up4·edit-21 year agoI’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.
minus-squareNacktmull@lemm.eelinkfedilinkEnglisharrow-up2·1 year agoThank you very much, it all seems pretty simple suddenly!
minus-squareSupraMario@lemmy.worldlinkfedilinkEnglisharrow-up4arrow-down1·1 year agoNo kneed bread is so damn good as well. I’ve got a cast iron pot/lid that I use just to make this type of bread in. Yours looks super tasty. Do you score the top with a knife or just toss it in the preheated pan? Also do you put flower in the bottom of your pan or parchment paper?
minus-squareSatansMaggotyCumFart@lemmy.worldlinkfedilinkEnglisharrow-up3·1 year agoYou can see where the top was scored.
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.
Thank you very much but I don´t even understand all of what you kindly wrote. Are there videos you can recommend?
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.
Cool! I will watch that!
I’m fluent in bread geek. Here’s some translations:
Thank you very much, it all seems pretty simple suddenly!
Godswork 🙏
No kneed bread is so damn good as well. I’ve got a cast iron pot/lid that I use just to make this type of bread in.
Yours looks super tasty. Do you score the top with a knife or just toss it in the preheated pan?
Also do you put flower in the bottom of your pan or parchment paper?
You can see where the top was scored.
I use parchment paper!