![]() The remaining three will occur in 30-minute intervals. The first three will take place in 15-minute intervals. We’ll preform a total of six stretch and fold sets during the first two hours of bulk fermentation. STEP 4: BULK FERMENTATION (6 SETS OF STRETCH AND FOLDS) when my starter is ripe and has just peaked). * Planning Tip : Since this recipe doesn’t call for preparing an off-shoot levain, I mix and prepare the autolyse roughly one hour before my normal morning starter feeding time (ie. Cooler ambient temperatures will slow down fermentation and might extend bulk fermentation significantly. However, I recommend finding a warmer spot in your kitchen (was 74☏-76☏) for resting your dough. ![]() It is an amazing tool, but not necessary for sourdough baking. I use my Brod & Taylor Proofing Box to maintain a relatively high ambient fermentation temperature. Cover the bowl with a clean shower cap or plastic wrap and rest at 80☏/26☌ for a minimum of 1 hour or as long as 2 hours. This step hydrates the flours and helps with gluten development and dough structure. Add the filtered water (90☏/32☌) and mix with your hands until thoroughly combined and no dry bits are visible. In a large mixing bowl, whisk together the flours. Sourdough bread baking is a learning process and requires a lot of patience, as well as trial and error.
0 Comments
Leave a Reply. |