sneekee_snek_17@lemmy.world to Sourdough baking@lemmy.worldEnglish · 2 months agoBribes for moving helperslemmy.worldimagemessage-square9fedilinkarrow-up160arrow-down10file-text
arrow-up160arrow-down1imageBribes for moving helperslemmy.worldsneekee_snek_17@lemmy.world to Sourdough baking@lemmy.worldEnglish · 2 months agomessage-square9fedilinkfile-text
We’re moving in a few weeks, so I’m in a baking frenzy making stuff for people who have/are/will be helping out
minus-squaresneekee_snek_17@lemmy.worldOPlinkfedilinkEnglisharrow-up2·2 months agoYeah, just sourdough, it’s the tartine country loaf. These were a mega-batch, so the ingredients were as follows: 1900g king arthur all purpose 200g whole wheat 600g pretty active, but fridge-cold starter 1400ish grams of water Autolyse like 20 minutes? Then add 42g table salt mixed with 60ish grams water. Folded like three or four times over a couple hours, total bulk ferment was maybe 4 hours? Then I started baking first thing next morning, equating to roughly 18 hours in the fridge
Yeah, just sourdough, it’s the tartine country loaf.
These were a mega-batch, so the ingredients were as follows:
1900g king arthur all purpose 200g whole wheat 600g pretty active, but fridge-cold starter 1400ish grams of water
Autolyse like 20 minutes? Then add 42g table salt mixed with 60ish grams water.
Folded like three or four times over a couple hours, total bulk ferment was maybe 4 hours?
Then I started baking first thing next morning, equating to roughly 18 hours in the fridge