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Sourdough country bread (lemmy.world)

submitted 1 year ago by LoneGansel to c/foodporn

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[–] LoneGansel 17 points 1 year ago* (last edited 1 year ago) (3 children)

If you've got a starter that rises in 4 hours, you can make this bread tonight and be eating it tomorrow morning.

I use Tartine's ratios, an oven with the light on @103°F, my fridge at 35°F, and a thermometer.

Preheat water to 100°F
30 min autolyze in oven
30 min fermentolyze in oven
30 min bulk ferment in oven
Double stretch and fold, then 30 min rest in oven
Lamination, then rest 30 min in oven
Preshape, then rest 30 min on counter
Shape, then cold proof in fridge at least 4 hours
Preheat oven with Dutch oven inside to 475°F
Reduce temp to 435 and bake covered for 20 minutes, uncovered for 20 minutes
Let cool 1.5 hours before slicing
Store loaf with cut side down to avoid staling

[+] [email protected] 9 points 1 year ago* (last edited 1 year ago) (2 children)

[deleted]

[–] LoneGansel 4 points 1 year ago (1 children)

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.

[–] [email protected] 4 points 1 year ago* (last edited 1 year ago) (1 children)

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.

[–] noname_yet2077 4 points 1 year ago

Godswork 🙏

[–] SupraMario 3 points 1 year ago (2 children)

No kneed bread is so damn good as well. I've got a cast iron pot/lid that I use just to make this type of bread in.

Yours looks super tasty. Do you score the top with a knife or just toss it in the preheated pan?

Also do you put flower in the bottom of your pan or parchment paper?

[–] LoneGansel 3 points 1 year ago

I use parchment paper!

[–] SatansMaggotyCumFart 3 points 1 year ago

You can see where the top was scored.