
1-2-3 Sourdough
I stumbled across this in the archives as well as on the Artisan Baker's Facebook group. Its been two years since anyone updated the original thread. Has anyone done this recently?
I put together a dough this morning and its been fermenting now for two hours and I've done 30 minute stretch & folds.
What's next....do I put it in the fridge to bulk retard for a few hours...will its flavor deepen or continue to let it rise in bulk (its in the my proofing box/microwave) some more in there? How do I know when its ready to shape? What's your technique to know when bulk ferment is ready?
I used:
190 gr levain fermented overnight (100 gr. water, 40 gr. rye sour, 50 gr. ww flour)
380 gr. water
570 gr. flour: 70 WW, 100 Rye, 400 bread
10 gr. salt
I'm still not sure how to include the levain components in the hydration percentage but really...do I need to be than anal? Isn't the purpose of 1-2-3 to make it easy? Why am I so stuck on this sourdough thing? ha ha!