Preparing a batard images #379
Description
Hi, Thank you for sharing your work here. I have been baking sourdough for about 6 months and am constantly looking for improvements in my technique. For context the ratios I seem to have settled on is 60g stiff starter: 450g Flour: 295g water: 12g salt and loaf rises well with good structure. But one of the stages I am least comfortable with is the pre-shaping phase between the Bulk Rise for 5-6 hrs and placing the batard shaped dough in the banneton for 12 hrs in the fridge. Tipping out after bulk rise its always feels very alive but with no strength, so a thick liquid goo and consequently hard to handle going into the pre-shaping phase.
One observation is that I struggle to follow the photos in fig 7.18. I feel that they would benefit by being numbered so that you can then refer to them explicitly in the text.