• 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.
      • SupraMario@lemmy.worldEnglish
        41·
        1 year ago

        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?