Starter

100g starter, 400g water, 300g AP, 100g whole wheat. Put in oven with the light on for ~3 hours. Fed again, about the same numbers, back in the oven for another 3ish hours

Autolyse, 600g water, 700g AP, left that for like two hours.

Final mix, added 20g salt, 1/2tsp yeast, mixed well, then added 300ish grams of starter.

Folded like four times over the first hour, then let the bulk fermentation go a little over, maybe two or three hours in a warm room.

Very gently shaped into boules and put them in the fridge for a few hours until baking.

In a Dutch oven at 500°F with a handful of ice cubes, then out of the Dutch oven for another 20

    • @sneekee_snek_17OP
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      115 days ago

      The recipe in the book is called that, it’s because feeding the starter twice makes it much, like, softer? Flavor-wise

      • @[email protected]
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        15 days ago

        Meaning not sour? I don’t have a good sense of what the 2 feedings should do. A two stage rye sponge creates more acidity then a one, but maybe this isn’t very similar.

        • @sneekee_snek_17OP
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          215 days ago

          Correct, not sour. The starter barely starts to expand when you mix the final dough

        • @sneekee_snek_17OP
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          114 days ago

          Yeah, ‘sweet’ is definitely over the top, but it’s hard to convey the specific smell of a young, active, recently fed starter, so I get why he went with it

          I’ve never heard of that levain, but my sourdough experience is almost exclusively regular bread