- 1/2 c ripe starter
- 250g water
- 8g salt (~< 1 tsp)
- (olive oil?)
- 500g flour (2c more or less to make sticky dough)
mix. Then autolase ... 30 min-1hr.
Strech and fold every 30 min, 2 hours. (4-5 times)
cover and bulk ferment 6-12 hours (~ double volume)
Work a little, divide into portions, put each ball in a container.
retard/rest 6 hours to about 3 days in fridge
Allow dough to warm to room temperature (about 1 hour from the fridge, more if frozen)
gently stretch into shape (try to preserve air bubbles)
Trying to get more scientific. Using some sugar, so that these can be Pretzels if we wish. Aiming for 70% Hydration, but it was a bit wet.
- 900g flour
- 20g salt
- 180g starter (around 120% hydration?)
- 600g water
- 55g sugar
- +55g whole wheat flour (it was still quite wet)
This was still quite wet. Try less water next time...