Mineral Water

I am constantly looking for improvements to my recipe. I've reduced my salt from 15g to just 10g, but its frustrating that the margin of error for my scale is +/- 4g so when it says 10 it could be as high as 14 or as low as 6.

I have noticed that 150g of mineral water really does help make the taste 'pop'. So 150g of mineral water, 150g of spring water (avoid tap water because of its additives), and then add the last 10-20g of spring water with a spritzer/mister water bottle.

This last part is key because you don't want TOO much water, so adding with a mister really helps bring together all the loose flower in the bowl as you are mixing.

Cheers - Matt the weekend baker

Kneading the dough

Recently I've been experimenting with additional kneading of my sourdough on Saturday mornings. I am happy to report that a good 4-5 minute kneed of the dough, with a 2-3 minute rest before forming of the loaves has improved the overall quality and rise of the baguettes considerably!

Have a great weekend.

-Matt the weekend baker