Three Day Ferment

[BGKYSmoker]

Mixed this up the other day.
Big Batch of Sourdough Dough
(enough for four 900 gram large rustic loaves!)
600 grams Starter
1800 grams All Purpose Flour
1200 grams room temperature water
44 grams salt

Mix the flour, water and starter (yes I used my Zacme mixer) just until it comes together (2-3 min) add the salt on top of the dough
(dont mix the salt in ye), cover in the bowl for 45 mins.

After the 45 mins mix on low just to incorporate the salt 2-3 mins, cover for 30 mins. Repeat the process 3 more times. Your dough may look kinda clumpy (No Worries) place dough in a covered container and put in fridge for 3-10 days to ferment.
NOTE: Make sure your container can handle the rise of the dough.

I mill be shaping later.

 

[chopsaw]

Nice .

 

[miller51]

Mixed this up the other day.
Big Batch of Sourdough Dough
(enough for four 900 gram large rustic loaves!)
600 grams Starter
1800 grams All Purpose Flour
1200 grams room temperature water
44 grams salt

Mix the flour, water and starter (yes I used my Zacme mixer) just until it comes together (2-3 min) add the salt on top of the dough
(dont mix the salt in ye), cover in the bowl for 45 mins.

After the 45 mins mix on low just to incorporate the salt 2-3 mins, cover for 30 mins. Repeat the process 3 more times. Your dough may look kinda clumpy (No Worries) place dough in a covered container and put in fridge for 3-10 days to ferment.
NOTE: Make sure your container can handle the rise of the dough.

I mill be shaping later.
View attachment 727491

Curious, why salt at the end after the initial mix? I've been doing a lot of sourdough lately and have had pretty good results, but always looking for improvements.

 

[crazymoon]

Rick, I'm in !

 

[BGKYSmoker]

Curious, why salt at the end after the initial mix? I've been doing a lot of sourdough lately and have had pretty good results, but always looking for improvements.

As we all know, salt pulls moisture. Having the salt on top will pull any moisture on top to allow the gluten to develop. once the salt mixes in the dough the gluten tightens up.