Rubaud Method News Today

-Added starter and salt mixed by hand(Rubaud Method) -Bulk Fermented for 9 hours(Didn’t gave a gassy dough as it was cold yesterday.) -Stretch and folds in bowl 5 times 30min to 1 hour intervals -Pre-Shaped and rested for 1 hour -Shaped and left on bench top overnight. -Next morning in freezer for an hour then bake! -250c Deg for 15 Min/200c Deg for 25 Min This is definitely inspired by Trevor Jay Wilson totally love this guy, he make everything looks so easy! Things that I learned from this...

It's been a long year of Sourdough Baking, Learned a lot and still learning. Baked my last Sourdough for the year... 2020. 10/90 Whole Wheat and Strong White flour.315g Strong White Flour35g Whole Wheat280g Water70g Starter7g Salt2 Hours AutolyseAdded Starter and Salt mixed for 10 mins(Rubaud Method)Fermented for 7 hours or until it was almost doubled.[with 2 stretch and