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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!

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this post was submitted on 11 Sep 2023

369 points (99.5% liked)

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