〈 Berger | Dillon 〉

You’ve been patient, right? OK. Put some flour in the bottom of the big bowl. Get your autolyzed dough ball out. Push it into a disk in the bottom of the bowl. Soread 1/2 the salt on it. Roll it up as shown.pic.twitter.com/VgnJOqaylg

Flatten out the resultant dough roll, and add the other 1/2 of the salt on top. Now roll that up too! Note that your dough won’t look brittle like this as I’m using 100% whole meal Kamut (which will likely hmuliaitly fail as I mentioned earlier) and you’re not. You’re not, right?pic.twitter.com/DJSMmo3gbx

Now, knead it in the bowl for a minute (not more) until the salt is well mixed. You’re not kneading this like a normal loaf. Form a nice ball, re-oil your small bowl and put it in, covered, for another 1/2 hour. Relax.pic.twitter.com/EzO8tf7dWt

You’re remembering to wash before touching the dough, right? Thanks. -your Mompic.twitter.com/zaM1519KMN

OK now, from now on every 1/2 hour or so, you will do the stretching technique FOUR TIMES. It’s like this:pic.twitter.com/5Gr55A3ZJU

Are you done with your FOUR stretchings? If so, you’re ready for 1st fermentation. Put your dough back nicely, and cover until it just about doubles in volume. This will take somewhere between 1-3 hours depending on your starter, flour, hydration, and temperature. Be patient.pic.twitter.com/Cs3LfguhOJ