sourdough starter from refrigerator
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hydrated with equal weight of water
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heat from stove channeled to jar on counter
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eight hours later the starter is rejuvenated.
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↓
one tablespoon rejuvenated starter begins a new batch
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8 hours later 1 tablespoon water added + flour to double
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8 hours later 2 tablespoons water added + flour to double
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8 hours later 1/4 cup water added + flour to double
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this is the top view
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8 hours later 1/2 cup water added + flour to double
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this is the top view
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8 hours later 1 cup water added + flour to double
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8 hours of proofing the sponge looked like this
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flour is added in increments until the sponge becomes a sticky dough
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the dough is divided into 3oz segments and formed into tiny pillows using the stretch method, folded in thirds, twice, then pinched to seal the edges.
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six hours later the buns were painted with egg wash and baked
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They flattened more than I had hoped. Therefore they are now officially hamburger buns and not dinner rolls. They are not as tangy as the first batch that impressed me so much. Therefore I will not bother with this method again of painstakingly building up from nearly nothing, keeping a dedicated schedule at all hours of the morning. That's nonsense.
I cannot believe I forgot to add salt. My only excuse is that I got up at 4:00 in the morning just to see to the dough. I suddenly recall Anthony Bourdain writing in Kitchen Confidential about a bread baker of whom he was attached and greatly impressed referring to his gigantic glob of sourdough sponge as "the bitch" for exactly that reason. Hahahahah. That kills me. Now I must add salt onto each bun individually. Not so bad, really, but how stupid can I be?
I'm a little tired of these sourdoughs not performing properly. Next time I'll use the cloches. I have three of them. Might as well put them to use. It'll be kind of tricky dropping wet dough for 3 or 4 individual buns into screeching hot covered clay containers in series, but I do think it can be done. That's one way to force them into the behavior I seek. We'll see.
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