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Country Sourdough with Less Levain & Longer Autolyse

low levain and longer autolyse

I could probably pull out hundreds of gems from Hamelman’s masterpiece Bread, and each time I go back to reference something my eye catches one that strikes a chord. Attentiveness, now that is an essential thing with baking. You don’t realize just how vital it is to step back for a second and observe what you, and the dough, is doing from time to time. Does it look alive and puffy? Does it look like it has enough strength? Are you mixing to sufficient development and enough rise during bulk?

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