How to Make Logan Bread

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How to make logan bread

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Making bread? Meet the perfect learner loaf

The easiest no knead bread and only 4 ingredients! 6 cups of flour (we used @kingarthurbaking bread flour ) 2 tsp salt 3/4 tsp instant yeast (@caputoflour yeast) 3 cups of water Mix it together Cover it and let it rise overnight Once it’s done, turn it over onto a floured surface , add more flour on top , divide into loaves Place on a wire rack lined with parchment paper Bake at 460° for 30 minutes And you have awesome bread 🥖 #instagram #instagood #food #bread #yum #reels #...

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What is a Levain? Today we are making a rye flour levain out of our mother starter!

Another reason why sourdough is so much fun! Experiments like this- can’t wait to see how this rye flour Levain changes the flavor of my sourdough!

Do you use your mother starter or a levain? Let me know in the comments!

Make sure you’re following me @musclemommasourdough for all things sourdough!

#SourdoughStarter #RyeLevain #SourdoughBaking #HomemadeBread #BakingTips #ArtisanBread #SourdoughLove #B...

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How long should the bulk fermentation be?

The answer is: “It depends”

Reminder: the bulk fermentation starts the moment starter is being added to the dough and finishes with the shaping. It includes the foldings.

The bulk fermentation can be anything from just 3h to 10-12h overnight on the counter. And this will be influenced mainly by 2 factors

🌾The temperature in your kitchen

The warmer, the faster the fermentation will happen and the shorter the bulk will be.

To give you some hints, at 20°C / 68°F the bulk in my case is somewhere around 6-7h, whereas at 24°C / 75°F be 4.5-5h.

*the above are applicable for 20% starter in the recipe

🌾The amount of starter the recipe you follow calls for.

The more starter, the faster the fermentation will happen.

Most of the recipes will

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