
Super Sourdough

Doughs made with rye flour are stickier and need a bit more strengthening than doughs made without. To compensate, “preshape” your dough first: Sprinkle a little flour over the top of each piece, then flip them over, flour side down, and fold the dough by reaching under the mass and pulling floured sections of the dough over and across, eventually
... See moreKen Forkish • Flour Water Salt Yeast
A good way to understand gluten strands is to imagine hundreds of very sticky elastic bands. As they are stretched out and folded across one other, they get more and more tangled, sticking together in more and more places. Leave them to rest and the stickiness subdues slightly, so they begin to flatten out. Then, as the yeasts churn out gas, they s
... See moreJames Morton • Brilliant Bread
book. It’s easier to put shaped loaves of bread in the refrigerator, so in this book, doughs are chilled only at the proofing stage. Not only do you get improved flavor and better keeping quality from the acidity that develops, but this overnight proof schedule also gives you the chance to bake bread first thing in the morning. It’s a great way to
... See moreKen Forkish • Flour Water Salt Yeast
The beauty of sourdough is that once you have made your initial ferment, you can use some to make your bread, and then keep back a portion of it to use later – provided you keep refreshing it every few days. The reason you have to keep nourishing your ferment is to keep it alive; if you leave it alone, it will have nothing to feed on and start feed
... See moreRichard Bertinet • Crust

To shape the dough balls: 1 Take a piece of dough and stretch one-third of it sideways until it resists, then fold it back over the main piece of dough. Repeat, working your way around the dough and forming it into a round. The emerging dough ball will develop tension and form a smooth outer skin as you repeat this folding action. Stop when the dou
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