| #5 |
I'm a newish sourdough maker after several years of giving up, but not being able to get yeast focused the mind!
I take my starter out of the fridge at breakfast time the day before I want to bake.
At lunchtime I make the sponge - 100g flour, 100ml water and 65g starter and leave on the kitchen worktop.
Just before going to bed I make the dough - another 300g flour, 130ml water & salt. It gets kneaded for about 10 minutes with quite a bit more flour going in as it is sooooo wet to start with! It goes in the fridge overnight now the weather is warm.
Next morning knock back and knead for five or so mins and put into the tin to prove again, 2-3 hrs. It gets baked in the breadmaker for an hour.
Having read the comments above, I clearly need to do more folding as the structure although good, is not yet open enough.
How long is your second prove, Bren?
I take my starter out of the fridge at breakfast time the day before I want to bake.
At lunchtime I make the sponge - 100g flour, 100ml water and 65g starter and leave on the kitchen worktop.
Just before going to bed I make the dough - another 300g flour, 130ml water & salt. It gets kneaded for about 10 minutes with quite a bit more flour going in as it is sooooo wet to start with! It goes in the fridge overnight now the weather is warm.
Next morning knock back and knead for five or so mins and put into the tin to prove again, 2-3 hrs. It gets baked in the breadmaker for an hour.
Having read the comments above, I clearly need to do more folding as the structure although good, is not yet open enough.
How long is your second prove, Bren?
Has Anyone Seen the Plot?
Hautes-Pyrénées (65), France
Hautes-Pyrénées (65), France
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