Please tell me how to read a recipe. Seriously.
Since I have been baking for only a year and am therefore only a Novice, I find I have much to learn in how to read a recipe. For instance on the following recipe that I just baked
- Do I let the sponge set for any time? It is not suggested to do so in the recipe.
- Do I autolyse the dough prior to kneading.
- Are the baking temps a bit high?
- What other things should I do that I am not told to do?
The following recipe is from Hamelman's Bread book, p. 210Sourdough Rye - 66% Rye Flour Hamelman Sourdough Starter
|Medium rye flour||3 ½ cups|
|Water||1 ¼ cups|
|Mature Sourdough||.6 oz. (2T)|
|Medium rye flour||1 1/8 cups|
|High-gluten flour||2 ½ cups|
|Water||1 ¾ cup|
|Sourdough||1 lb. 7 oz|
Add all the ingredients in a mixing bowl.
Bulk fermentation is 30-45 minutes. Divide and shape.
Final fermentation is 50-60 minutes at 80 degrees.
Baking: At 460 degrees for 15 minutes then lower the oven temp to 440 degrees and bake for 30-40 minutes.
The baked loaf shud rest for up to 24 hours before slicing.