Without changing the work-ability of the dough and the taste of the bread, the easiest factor to play with it temperature.

The point of all this is that you have several factors you can play with.

More water(higher hydration) will speed up fermentation. A warmer temperature will speed up fermentation. Increasing the amount of salt in your dough will slow fermentation. Because we are not kneading, we are compensating with extra time. In this recipe we are substituting time for kneading. There are basically 6 factors that will affect how long the fermentation and glutton development takes for your dough Cover and let ferment for about 12 hours.Īfter about 12 hours, the dough should have at least doubled in size and if you are using a clear container, you should lots of co2 bubbles.Mix using a bread whisk or by hand until all ingredients are incorporated to an even consistency.Stir in the starter with a spoon and and then dump the lot over the flour. A healthy starter will float on the surface of the water. Fill a cup with 300g of room temperature filtered water.Dump the flour and salt in a large bowl or plastic container and mix together.Mixing the dough(active time: 10 minutes) When pulling the starter out of cold storage, I like to feed it two or 3 times at room temperature to get the yeast really active before baking. If I am baking, I will leave my starter at room temperature and feed it about twice a day. It can then go into the fridge happily for a week. I then add 1/3 cup filtered water and 1/3 cup flour and stir with a spoon. To feed the starter I will dump out most of the jar, reserving about a tablespoon's worth. I use equal parts water and flour when feeding my starter, which is stored in a mason jar with a piece of foil as a lid. Since we will be letting the dough rise for 12 hours, I like to start the dough the night before the day I will bake. Rather than doing a bunch of kneading, this recipe uses time to develop the glutton in the dough.

Novel sourdough