• chetradley@lemm.ee
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    1 year ago

    I’m fluent in bread geek. Here’s some translations:

    • Tartine’s ratios just means they’ve adjusted the recipe from Tartine Bakery’s country loaf recipe for their batch size: https://tartinebakery.com/stories/country-bread
    • Autolyse is when you mix just the water and flour and let that rest.
    • Fermentolyse is an autolyse with the sourdough starter added.
    • Stretch and Fold is a process where you develop gluten by stretching and folding over the dough on itself a few times.
    • Bulk ferment is just fermenting the whole dough as opposed to separate pre-baked loaves.
    • Lamination is stretching the dough into a thin sheet and re-folding or rolling it to develop even more gluten strength.