Sourdough bread

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myownidaho

Master of the Pit
Original poster
SMF Premier Member
Nov 27, 2016
1,901
680
Southwest Idaho
Last edited:
After the 24 hour ferment we add the rest of the water and flour with a teaspoon of salt. This gets mixed up and is allowed to rest for 30 minutes to hydrate the flour.





After 30 minutes, beat the snot out of it until you get to the "windowpane" stage.


I use a technique called "folding in the bowl" that replaces kneading. 30 turns time three with a 20 minute rest in between.


A scooby for me along the way.


Into the fridge until tomorrow afternoon when I'll form the loaves and bake.

 
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