Post #2340079
2026-05-07 15:17 UTC
@SecondUniverse@autistics.life 1 hour autolyse, then 3x stretch and fold with 30 minutes rest. That way, no kneading involved, yet the gluten strands will be nicely arranged.
Replies (1)
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@anantagd@ieji.de 2026-05-07 15:20
@SecondUniverse@autistics.life Also baker percentages for easy formulas: flour is 100%. So for a formula with 70% hydration, 1% yeast, 2% salt based on 1000g flour, the weights would be water: 700g, yeast 10g, salt 20g. With baker's percentages you can adapt any formula and scale it up, or diminish the weights.