• Nacktmull@lemm.eeEnglish
    9·
    10 months ago

    Thank you very much but I don´t even understand all of what you kindly wrote. Are there videos you can recommend?

    • LoneGansel@lemmy.worldOPEnglish
      4·
      10 months ago

      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.

    • chetradley@lemm.eeEnglish
      4·
      10 months ago

      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.