Sourdough Overnight-Style

36
If you want to bake some sourdough
you must first allow the leaven to expand it.
If you want to get rid of old starter,
you must first allow the grain to be fed by wild yeasts.
If you want to take some starter,
you must first allow the mother to be re-fed.
This is called the subtlety of sourdough,
of the way natural bread is. The soft becomes the crusty.
The air-bubbles overcome the gluten.
Let your bakings remain a mystery.
Just show people the results.

djpierson

36
If you want to shrink something,
you must first allow it to expand.
If you want to get rid of something,
you must first allow it to flourish.
If you want to take something,
you must first allow it to be given.
This is called the subtle perception
of the way things are. The soft overcomes the hard.
The slow overcomes the fast.
Let your workings remain a mystery.
Just show people the results.

Lao Tzu – Tao te Ching – Translated by Stephen Mitchell

www.instagram.com/p/B-6_HMCDYfc/

simple bread

simply good

its just flour and water and salt

and time

this is a banneton.

cradling this little baby. she’s almost done proofing.

the leaven is mixed with more flour and body temperature water.

the banneton is covered in flour so there is no sticking.

the dough is covered with a towel and put in a warm place near the oven perhaps.

for an hour or 45 minutes if you’re short on time.

but don’t be.

shes ready for the fire.

the cast iron casserole is placed in a preheated oven 230 C

the dough is tipped out upside down style

the casserole is covered and reinserted into the oven

bakes for 30 minutes with the lid on

after that, the pot lid is removed.

baking continues for 15 minutes

baking is complete

tip out the bread and let it cool…

don’t be impatient

it will ruin it

finished

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Published by

djpierson

Chef, vegan, warrior

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