Originally posted by scottranda
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If you want to blow your wife's mind, bread wise. Increase the hydration to 70% or 75%. Do a 16 hour preferment, using 1/2 of the flour in your formula, with an equal weight of water, making your starter 1% of the weight of the flour. Add the other ingredients and mix as normal, then after you final shape it and put it in your banneton put it in the fridge overnight to delay the fermentation, again.👍
If I want to create my absolute best loaf to really impress someone that's what I do. That's the utmost Artisan sourdough loaf.
It takes about 36 hours to make the perfect loaf of sourdough bread. However... it takes almost the exact same amount of "hands on labor" as a same day loaf does using more starter, in the same recipe.
It's like BBQ... it requires little effort but there's lots of waiting for stuff to happen.😘
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