Same dough for everything in the photos.
300 grams of starter, 33 grams of salt, 1500 grams of flour, 1100 gram of RO water.
4 stretch and folds over two hours.
Bulk ferment to +50%
Wrap overnight in fridge 12 – 48 hours.
Remove, rest for an hour, score and bake.
Boule – 30 min @ 450 w/ lid on, 15 min @ 425 lid off
Pretzels – baking soda water bath, coarse salt, 15 minutes @ 450, finish with melted butter
Rolls – 30 min @ 350, finish with butter and everything bagel seasoning
We can't stop baking sourdough items since we discovered how well they freeze and thaw later in the weeks and months. Feels like we're creating delicious rations for the whole family!
She especially loves to push inclusions into the boules. Cheese is her favorite 🙂
by starshade16
9 Comments
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I see no problems. Only solutions!
You spelled “amazing and perfect” wrong kinda sounded like you almost said problem..
Hi I’m Forest and I’m a sourdougholic.
Aside from putting your feet on a prep surface, I see no problems whatsoever!
Phrasing it as a problem reminds me of an old Seinfield episode though. There’s a guy you can call for those kinds of problems!
https://preview.redd.it/8346npm7kuag1.jpeg?width=2466&format=pjpg&auto=webp&s=24831f7715138a6d8a3e6915aa6f4695a537d0f4
I love this!!! so sweet of you guys to do it together!!
I love this idea of making a massive amount of dough and making a bunch of different recipes. Such a wonderful family hobby to share!
I’m so funny about my counter tops, I’m kinda triggered by ass and feet being on them. 😩
Give it away if you can’t solve it