Tartine Sourdough 101 скачать в хорошем качестве

Tartine Sourdough 101

How to make Tartine Country Loaf-style sourdough bread, tips and tricks gathered over 5 years of baking. NOTES ON VIDEO 4:44 - Mixing the Dough 19:28 - Stretch and Fold aka "Turning" the Dough 21:30 - Shaping the Dough 31:57 - Baking the Bread 41:00 - The Reveal 42:59 - Recommended Timing SAMPLE TIMING For morning bake with overnight proofing 10:00 AM - Feed the starter to make leaven 6:00 PM - Mix the dough, autolyse for 45 minutes 6:45 PM - Add salt and 50g water (1st turn) 7:15 PM - Stretch and fold #1 (2nd turn) 7:45 PM - Stretch and fold #2 (3rd turn) 8:15 PM - Stretch and fold #3 (4th turn) 8:45 PM - Initial shaping and bench rest 9:00 PM - Final shaping and proof in refrigerator overnight 7:00 AM - Pre-heat oven 7:45 AM - Start bake with covered Dutch Ovens 8:05 AM - Uncover Dutch Ovens 8:30 AM - Bread is done! For an early evening bake Night before - Feed the starter to make leaven 10:00 AM - Mix the dough, autolyse for 45 minutes 10:45 AM - Add salt and 50g water (1st turn) 11:15 AM - Stretch and fold #1 (2nd turn) 11:45 AM - Stretch and fold #2 (3rd turn) 12:15 PM - Stretch and fold #3 (4th turn) 12:45 PM - Initial shaping and bench rest 1:00 PM - Final shaping and proof at room temp for 2-3 hours 4:00 PM - Pre-heat oven 4:45 PM - Start bake with covered Dutch Ovens 5:05 PM - Uncover Dutch Ovens 5:30 PM - Bread is done! This is just the starting point for baking. This dough makes DELICIOUS pizza - about 400g of the bread dough (so about 20% of one recipe worth) for one pizza.