I heard a hilarious comment today!One of my friends was picking up three loaves as well as some sourdough starter. He mentioned it was for a friend who had been given some starter and a loaf from someone else. For some reason, the starter didn’t work for her and she wasn’t very happy with the loaf she got because it was “full of holes”! I had to explain that a lot of us would
This method is sooo annoying. I would be happy to volunteer to make some changes to the authentication method. There are so many different options . and its not like this site needs banking safety . lol. The material here is such a great resource and community and it would be satisfying to help bring the site into the 21st century. Cheers,Jos ps. Keep user logged in :).
Mix in a stand mixer on slow for 4 minutes then another 4 minutes on fastest (maybe 5-6 until it is very smooth)
When laminating roll it out to a rectangular slab about 1.2 cm thick and put it in the freezer for about 5 minutes to harden it up. Meanwhile place the butter slab on the counter to slightly warm it up for 5 minutes. By this point the butter and dough should be nearly indistinguishable in malleability and lamination should be easy. Making croissants in a 84F kitchen is challenging but you have AC so with these changes I hope you ll have some success. Also - not sure what the flour is like where you are but it should be pre-malted. Look up the specs on King Arthur bread flour for a benchmark and good luck !
MTloaf
Tartine again
I wanted to try the updated Tartine bread again from Jennifer Latham s IG post with the double fed levin and the delayed addition of the salt. The last time was a big improvement in my sourdough bread efforts so I wanted to confirm some things and get a better feel for it.
This bread is 10% WW and the rest is Wheat Montana AP. I started with a 75% fermentolyse of 30 minutes. The bassinage is done in stages as the dough tightens up with the squishes and folds and more water is added until the dough is quite extensible before the salt is added with more water. I think the final hydration was around 85% and it is quite supple but still fairly easy to handle.