I don’t care dough ferment
So my mum baked these amazing sour dough breads but they are a pain in the ass to do and way to much work.
I miss treat my sourdough, onöy feed it once every 2 weeks. At least with home milled rye.
This bread:
200 g milled rye
200 g milled spelt
600 g tipo 00
20g salt
100 g old starter
700 g water
Mix everything for 15-20 min in kitchen aid.
2 stretch folds 45 min apart.
Rest 8 hours at room temp.
Shape the loaf.
30 min counter top rest
25 min at 250 C in cast iron
30 min with out lid
After 5 min into baking cut the loaf.
I think the bread at the end was wir 200 g soaked rye kernels.
Super juicy and fluffy bread. No big bubbles, which I prefer to actually eat it with cheese, ham or something.
So what is you option? Would it drastically improve if I would put way more effort in my starter, needing stretches proving etc?
I would appreciate your opinion!