You are reading a single comment by @Tijmen and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
@Tijmen
My current approach is no-knead sourdough. I feed my starter in the morning, then mix it in the evening and bake the next morning. This should work just as well with a morning mix and evening bake, I think.
I do a quick fold when I pre heat the oven and shape it right before I put in the pan. Just bake with the lid on for 80 minutes and they turn out more than fine. Not my best loaves but the outcome / effort ratio is through the roof.
280g water
2.5g malted barley (Backmalz in German)
75g starter (will probably scale down as the temperature goes up)
400g flour (mix of spelt and strong white atm)
8g salt
Crumb could be better, I reckon this was still a tad underproofed so I’ve upped the starter a bit.
1 Attachment