Precision Sourdough Logic
KitchenAId Capacity Exceeded: Batching Applied
09:00 AM
01 / Ingredients
| Levain (Phase 0) | Mass |
|---|
| Main Dough Build | Total |
|---|
02 / The Process
1. Build Levain
2. Autolyse
This ensures the flour is fully hydrated before adding salt.
3. Final Mix & Strengthening
Ensure the dough reaches 75°F - 78°F internal temperature after mixing.
4. Bulk Ferment
Perform three sets of stretch-and-folds every 45 minutes for the first 2.25 hours.
5. Cold Fermentation
Degas slightly, divide into balls, and place in oiled containers. Refrigerate for 24 to 72 hours.