I've been amazed by step-by-step bread baking using "low inoculation," a long fermentation baking technique detailed here. The process is user-friendly for a hectic work schedule, as the timing allows you to avoid concerns like fast loaf over-proofing or fear of letting it proof in the fridge. Low inoculation is also compatible for apartment baking and proves that longer proofing doesn't mean an acid tasting loaf. Indeed it makes for a much tastier bread. Absolutely delicious! In this article by food scientist Christians Reminisy, he talks about long fermentation and nutrition. The photos below are from my latest efforts that are based on formulas from James Lahey's upcoming book on sourdough no-knead. I adapted them to lower inoculation and longer fermentations from Yohan Ferrant's double take on no-knead.
Sourdough Croissants
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
Hello Jeremy all the best for 2017 Still love this site cheers from downunder.
Beautiful loaves!
Cheers George! Thanks mate!
Thank you!
It looks and sounds great! Will you share your recipe/method? I have seen the videos you’ve linked to, but it would be great with some more details (especially about how/and when you shape, because the videos seem more like ciabatta).
Arendse, minimal mix, long ferment, from 70to 90 hydration…12 hour rise, you might at a few folds if needed. Rest in fridge then shape, proof and bake…
Thanks! Do you use an autolyse or is it unnecessary with the long fermentation?
No…no autolyse..
Hi, how do you shape bread with such high hydration? My do nothing breads tend to be very poor on consitency
Hi Camila….slowly and not extremely tight shaping…yes you can, go for it!
J