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Cake day: May 11th, 2024

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  • Yeah, just sourdough, it’s the tartine country loaf.

    These were a mega-batch, so the ingredients were as follows:

    1900g king arthur all purpose 200g whole wheat 600g pretty active, but fridge-cold starter 1400ish grams of water

    Autolyse like 20 minutes? Then add 42g table salt mixed with 60ish grams water.

    Folded like three or four times over a couple hours, total bulk ferment was maybe 4 hours?

    Then I started baking first thing next morning, equating to roughly 18 hours in the fridge