Been basically not measuring anything, I have a clear bowl, I do it the same every time. same time of day and everything. The bowl is clear to see when it doubles, I’ve really learned the dough, roughly 2 cups of KA AP 1/3 cup starter 1 1/2 cups water (my climate is 0 humidity) 1 1/4 tsp salt; nsfw for the sensitives bc I don’t measure. 45-2 hour autolyse and then incorporate some liquid back in w salt water ab 2 tbs. stretch and fold till window pane, no matter the rise (unless under) the oval banneton wins every time! overnight cold proof bake at 6 am
by No-Dinner4893
2 Comments
NOICE
In Germany we say: Brot 👍
Regarding your technique:
The issue with not measuring anything is not that you cannot bake good bread, it’s that reproducibility is nearly impossible.
If you’re like “I just want bread” that’s fine, but if you’re trying to come up with a very specific flavor profile and crumb, it can be frustrating.
It get’s worse as soon as you start incorporating weak flours, scalds etc.
On another note, measuring takes so little time… If you have some experience and know your percentages like 2% salt, X% hydration etc, you can come up with recipes basically on the go….