three strand winston knot: some little problems
tried this one today the first time with a dough I'm familliar with.
375 flour; 285 water 7°C; 15 sourdoughstarter. mixed, not kneaded. in the fridge under foil.
300 flour; 150 water 7°C; 8 fresh yeast; 12 salt; 10 sugar.
(flour = high protein baguette flour, roomtemperature)
knead 10'; after 45' fold; after 30'fold; after 30' divide and braid.
1 this dough is too wet
2 the strands were too short
3 my worktop was too small
4 use abundant dusting flour to get the strands better separated
5 try two-strand winston knot first. its probably easier.
but the taste was good