November 8, 2017 - 1:26am
Overnight roomtemp sourdough recipe?
Good morning!
Looking to do some experiments. Usually I bulk rise with stretch and folds in room temp and proof the shaped loaf in a banneton in the fridge and bake the day after. Pretty much using the tartine country loaf method(75% hydration, 20% sourdough).
I was wondering if any of you have a good and detailed recipe where the whole process is done in roomtemp, also overnight. Curious on how its done and even more curious on the flavour!
Bonus question: Why does Dough stiffen in the refrigerator? Water nor flour by itself does!
Thanks!
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I adjust for the conditions of the raise (temperature, desired duration) by adjusting the percentage of starter when the dough is made. For example, if you want to do the raise at room temperature, you could use 5-10% starter in your recipe instead of 20%.