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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 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!

this post was submitted on 11 Sep 2023
366 points (99.7% liked)

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