How to Make Sourdough PART 1! скачать в хорошем качестве

How to Make Sourdough PART 1!

I decided to put together a little video series to demonstrate how I make a basic, OPEN CRUMB sourdough (80% hydration, 15% spelt)! 😃 This video is also available on my Instagram feed @fullproofbaking. This is PART 1 of my two-part video series. Here, I show how to build the levain, prepare the autolyse, mix in the levain and then the salt, and how I perform 4 sets of stretch and folds. In the follow-up post PART 2, I'll have more videos showing the rest of my process. Scroll down 👇 to see the basic recipe... Hope you enjoy! PART 1 Recipe: *Be sure your starter is quite active (feed two days prior, 2-3 times each day). Prepare levain the night before (1:5:5 - starter:water:flour). Next morning, autolyse 45 min: 400g flours (200g bread flour, 132g all-purpose, 68g spelt) and 312g water. Mix in levain by hand, 80g total. Wait 40 min, then mix in salt by hand, 8g total. Perform 1 stretch and fold (s&f) to bring dough together in a nice ball. Rest in bowl 40 min, then perform lamination (be sure to wet both hands and counter with water to prevent sticking!). **During bulk, try to maintain a dough temperature of 76-78degF* Perform 2 stretch and folds, one at 60 min, the next at 120 min. For s&f #1 & #2, fold dough four times. Then perform 2 more stretch and folds, one at 175 min, the next at 210 min. For s&f #3, fold dough two times only on one axis. For s&f #4, fold dough two times only on the other axis. Check next post for PART 2 instructions!