I'm doing #breadwithme notes today. gonna post notes on my entire bread making process as I go throughout the day. it will be wordy and long so I can look back for my own reference in the future.

let's begin~

woke up this morning to the levain nicely risen and ready. I picked up the ramekin to take a photo and deflated it slightly. I'm looking for visible bubbles and for the top to be flat or slightly domed which shows that it's at its peak in the fermentation cycle.

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I made this levain last night using 16g of my starter which I usually keep in the fridge. this time I made the levain from starter that's been on the counter for two days since I've been procrastinating on baking for three-ish days. Since my starter is pretty well established, it should be fine, but I'll be on the look out for sluggish fermentation and adjust accordingly.

To the 16g of starter, I add 32ml of water and 32g of flour, in that order. I like to have the water in-between the starter and flour since I find it mixes better but maybe it doesn't make a difference. I mix vigorously to make sure the starter, flour and water to make sure the starter is evenly dispersed. I cover it loosely and set it on my counter overnight which has a room temp of about 68 degrees.

next step - autolyse (mixing flour and water)

actual next step - unloading the dishwasher and cleaning up the kitchen a bit.

#breadstr