bread update-
My baking has slowed down since I have been busy, with many breads not getting the optimum gluten network build up from me missing the prime kneading / stretching times.
I am however mastering fermentation times and predicting my starter behavior. Bread 58 I split into two doughs, and after forgetting to salt the first one (Florence style) I salted the second, folded butter into it and coated the outside in wheat bran. The resulting rosemary sourdough bread came out pre buttered and SO tasty!
Now I am watching videos of people making croissants and folding butter into their dough many many times. I am wondering what would happen if I actually stretched the dough when I was supposed to, and kneaded a fine layer of cold butter into the bread before it got to its super intense bread flour rise?
Perhaps by bread 60 I will finally get the tight gluten networks I see the bread influencers getting.
#bread #baking #nyc #breadlog #sourdough #butter #gluten #bacteria #yum
