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Temperature control is also extremely useful once you start to make bread. Sourhouse, who came out with the starter-cod. Goldie A few years ago, I just released the Dough ($ 280), a stormy and happy place for the dough to increase, if you can afford this high price. Levain breads often have two separate periods of fermentation. The first, “bulk fermentation”, is the place where the dough rises and develops flavors. Later, after a little shaping, he shows a ship – often a basket – which helps him get up and ferment a little more while he forms in the form of the bread to come.
The dough is a pill -shaped glass bowl that adapts on a heating cushion and under an isolated cork cover. It helps maintain loose fermentation on the right track while maintaining the dough between 75 and 82 degrees. The bottom and the flat bottom of the bowl allows more dough to be as close as possible to heat. I usually make a bulk fermentation in a Cambro container at eight quarters, how much it is at the mercy of the room temperature of my house, or I enter it in this warm place next to my refrigerator. I call him ready when he is notably lifted and is both a little smoothed and sparkling. If you like this preparation for more than one schedule, the coherent temperature of the dough helps get the dough where you want, when you wish. If you are according to a schedule, you will appreciate this predictability.
Of course, I put these things to the test, following Maurizio Leo’s start -up instructions and sound Sourdough recipe for beginners. It really wrapped my life, becoming strangely emotional roller coaster for someone like me who was not looking for new hobbies.
Leo breaks bread which turns into eight main steps, in addition to the daily care of your starter. There is a lot to learn for each part of the process. When you are busy learning or improving in a lot of new consecutive steps, errors can worsen, potentially not even presenting themselves. Control of a few variables allows you to keep on the right track and I appreciated both the Levain House and the dough because they have clearly helped to get things done in the right direction. In the end, it was not quality baked bread that I made, but it was surprisingly good and something that I was happy to share. I have no doubt that the use of the two helped make a better final product.
It is certainly possible to approximate the temperatures you are looking for with these new devices by putting your starter in a warm place in your home like above the refrigerator, next to the rice stove, or the favorite of the herpetologist, in addition to $ 13 reptile heating pad. (Hat tip at Paul Adams at the America’s Test Kitchen which turned me to that one!) If you can get the right temperature by constantly using one of these options, go for it. But if you are new in the game, like the process, you want to keep a certain uncertainty, and you may be on a calendar, you may want to examine them more closely. They will remove part of the conjecture of your cooking and will bring you to better bread earlier.
