• Nacktmull
    link
    fedilink
    English
    arrow-up
    9
    ·
    edit-2
    1 year 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.worldOP
      link
      fedilink
      English
      arrow-up
      4
      ·
      1 year 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
      link
      fedilink
      English
      arrow-up
      4
      ·
      edit-2
      1 year 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.
      • Nacktmull
        link
        fedilink
        English
        arrow-up
        2
        ·
        1 year ago

        Thank you very much, it all seems pretty simple suddenly!