I want to bake something with the goal of immense oven spring. Here are some things I want to focus on:
- focus on oven spring, so lots o steam but any recipe would be good for that.
- I am very curious about the 1-2-3 ratio method. But I am not sure of the measurements. I did one that started with 60g of starter and that thing was barely a bun.
- I am fascinated by the slap and fold method, and would like to try that out as well.
Suggestions for a simple sourdough recipe?
I have some links that will probably interest you. The 123SD is a great formula. Check these links out.
http://weightloss-slim.fit/node/56678/123-sourdough-no-knead-do-nothing-bread%3C/a%3E%3C/p%3E%3Cp%3EIf you bake this bread and post to the link below, you will recieve help.
http://weightloss-slim.fit/node/57530/community-bake-123-sd-tenth-anniversary%3C/a%3E%3C/p%3E%3Cp%3EFor a nice sized smaller loaf (600 grams) you could go 100g starter @ 100% hydration, 200g water, 300g flour, and 7g salt. Note - a 123SD is 71.4% hydration.
We are practically neighbors. I am from Thibodaux, La.
Danny
I will look into these. Can this bread be slapped and folded? I like the kneading, cheaper than therapy.
ThibodauxI had a lot of good times there! Living in Southern Louisiana is great because one is already living IN a proofer!
vary your flours at will to get different breads. Slap and folds work a treat with this method and I follow them up with coil folds or gentlestretch and folds.
just have a go,its very forgiving.
Leslie
... 1:2:3 is sure-fire therapy to my depressed state! Like a faithful dog, it is the most forgiving, forgetting and rewarding loaf one can ever bake, whatever the ingredients (with obvious exceptions)!
Joe
What are these mysteries called coil folds, like pull and twist?
https://www.instagram.com/p/Bju7aazn27T/?hl=en, a visual description by TJW that will beat the written word!
and that is where I learnt to do coil folds. I find them very good and you just leave dough in the bowl.
Leslie