LoneGansel, 9 months ago If you’ve got a starter that rises in 4 hours, you can make this bread tonight and be eating it tomorrow morning. I use Tartine’s ratios, an oven with the light on @103°F, my fridge at 35°F, and a thermometer. Preheat water to 100°F 30 min autolyze in oven 30 min fermentolyze in oven 30 min bulk ferment in oven Double stretch and fold, then 30 min rest in oven Lamination, then rest 30 min in oven Preshape, then rest 30 min on counter Shape, then cold proof in fridge at least 4 hours Preheat oven with Dutch oven inside to 475°F Reduce temp to 435 and bake covered for 20 minutes, uncovered for 20 minutes Let cool 1.5 hours before slicing Store loaf with cut side down to avoid staling
If you’ve got a starter that rises in 4 hours, you can make this bread tonight and be eating it tomorrow morning.
I use Tartine’s ratios, an oven with the light on @103°F, my fridge at 35°F, and a thermometer.