I got to take a great class with Sarah Owens yesterday. I learned many new things. It was grand to hang out with other bread geeks for a few hours.
It was in Rockaway Beach Queens NY . The course was Advanced Sourdough. It was the perfect class for me. I finally understand and can shape a slack dough....
Sarah starts all her bread from a rye starter.
She gave an eikorn a 4 hour autolyze before putting in the levain.
She flours the loaf not the cloth lining of the basket
she retards the formed loaves at least 12 hours.
Then an hour or so out of the fridge. But again the old phrase I learned here, WATCH THE LOAF NOT THE CLOCK
She holds a razor blade for slashing.