ChugachBrewing
Well-Known Member
New thread because I didn't want to hijack the other one totally. And then you can follow the process. Sorry for the repost, i'll delete the others.
OK. Listen young grasshoppers and I will show you the ways.
Photo/Step 1. Flour. Get this one
base is 1000g flour, 700g h20, 1/2c leaven. mix. wait 40 min.
I'll update as I do the next steps. Also doing a 50 gallon brew today, turbid mash... then AHA conference... so may be late in updating
Photo/Step 2. add salt. 20g is what is standard. i'm watching my sodium (go up) so i use 15. Important to add salt after 30-40 min rest.
Photo/Step 3. This step is optional but HIGHLY RECOMMENDED. If you're at home over the next several hours, the bread will benefit from some folds within the bowl, which help gluten development. To fold the dough properly, first imagine the bread within the circular bowl having four sides. Simply reach under one side of the dough, pull up to stretch the dough, then fold toward center. Do the same with the opposite side, then with the other two sides. Shoot for doing this once every 15-20 minutes during the first few hours, then once every half hour thereafter. You will feel it become smoother each consecutive turn.
credit: my good friend Scott P for the narrative.
I've broken mine into two bins as I am doing a quadrouple batch so I have ample dough over the next week for bread and pizza. Need to make some so my wife doesnt' starve while I'm at AHA.
Photo 4 - 4th fold. structure is really there!
OK. Listen young grasshoppers and I will show you the ways.
Photo/Step 1. Flour. Get this one
base is 1000g flour, 700g h20, 1/2c leaven. mix. wait 40 min.
I'll update as I do the next steps. Also doing a 50 gallon brew today, turbid mash... then AHA conference... so may be late in updating
Photo/Step 2. add salt. 20g is what is standard. i'm watching my sodium (go up) so i use 15. Important to add salt after 30-40 min rest.
Photo/Step 3. This step is optional but HIGHLY RECOMMENDED. If you're at home over the next several hours, the bread will benefit from some folds within the bowl, which help gluten development. To fold the dough properly, first imagine the bread within the circular bowl having four sides. Simply reach under one side of the dough, pull up to stretch the dough, then fold toward center. Do the same with the opposite side, then with the other two sides. Shoot for doing this once every 15-20 minutes during the first few hours, then once every half hour thereafter. You will feel it become smoother each consecutive turn.
credit: my good friend Scott P for the narrative.
I've broken mine into two bins as I am doing a quadrouple batch so I have ample dough over the next week for bread and pizza. Need to make some so my wife doesnt' starve while I'm at AHA.
Photo 4 - 4th fold. structure is really there!