4d • 🍞 Recipes
Henry's Foolproof Sourdough Loaf
I have a question. I was doing essentially the same recipe as Henry's Foolproof Sourdough Loaf (using 380g of water instead of 375g but all the other ingredients are the same. Fermentolyse for 30 minutes then folds at 30 min, 60min, 90 min and 120 minutes. Then I was leaving the dough in bulk fermentation until about 75%, then shape in the banneton and cold retard until the next day as Henry is suggesting. Is this a wrong or inappropriate way to do it ?
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Henry's Foolproof Sourdough Loaf
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