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Sourdough country bread (lemmy.world)
submitted 1 year ago by LoneGansel@lemmy.world to c/foodporn@lemmy.world
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[-] Nacktmull@lemm.ee 6 points 1 year ago

I wish I could bake like you! T_T

[-] LoneGansel@lemmy.world 17 points 1 year ago* (last edited 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.ee 9 points 1 year ago* (last edited 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.world 4 points 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.

[-] Nacktmull@lemm.ee 2 points 1 year ago

Cool! I will watch that!

[-] chetradley@lemm.ee 4 points 1 year ago* (last edited 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.
[-] Nacktmull@lemm.ee 2 points 1 year ago

Thank you very much, it all seems pretty simple suddenly!

[-] noname_yet2077@lemmy.world 4 points 1 year ago

Godswork 🙏

[-] SupraMario@lemmy.world 3 points 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?

[-] LoneGansel@lemmy.world 3 points 1 year ago

I use parchment paper!

[-] SatansMaggotyCumFart@lemmy.world 3 points 1 year ago

You can see where the top was scored.

this post was submitted on 11 Sep 2023
369 points (99.5% liked)

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