Maurizio, your sourdough formulas are now my go tos. They never disappoint and I think I’ve made all of them at least twice. So, thanks so much for well thought out creative recipes!
One thing I wish someone (?) would discuss more is how important it is at the start of the dough handling prior to bulk, to thoroughly and firmly mix in the salt and levain to get an elastic and extensible dough. I see many people post about being so gentle with their dough and then it doesn’t develop properly. All pros in a bakery settings use mixers that really work the dough at the step. Therefore, if the home baker doesn’t try to replicate that with slap and fold or vigorous and lengthy rubaud the dough just never develops as it should. At least for me. So a long winded thanks and appreciate all you do!

• Reply