To be clear- you can do this by hand as well, you just want to make sure to fully develop the gluten. How to do this? I would start by mixing the flour, starter and most of the water. Let it rest for 10 minutes or so and then add the salt and the rest of the water. Mix it well and let it rest again. Then I’d do 5 minutes or so of slap and folds. And don’t try to do this with too high hydration… it just won’t have the structure it needs to hold up those beautiful fermentation gasses. #sourdoughex
2:44
To be clear- you can do this by hand as well, you just want to make sure to fully develop the gluten. How to do this? I would start by mixing the flour, starter and most of the water. Let it rest for 10 minutes or so and then add the salt and the rest of the water. Mix it well and let it rest again. Then I’d do 5 minutes or so of slap and folds. And don’t try to do this with too high hydration… it just won’t have the structure it needs to hold up those beautiful fermentation gasses. #sourdoughex
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