dusty bleher

Hi "Hutchndi";

Heh, heh... Kinda like the discussions here on the necessity for
scales, digital thermometers, bricks, stones, tiles, pre-heating for
16-hours and such (:-o)! Other than for technical clarity (which
I'm all for) there's little absolute distinction between what's an
autolyse or "rest", and such. In order to get to some sort of
consistency with my recipes, I make 'em all the same. I let the
critters works w/o the salt during any of the pre-ferment stages.
Then, when I mix in the final flour lot, I dry-mix the salt with the
flour. I don't usually have any salty spots, and the critters don't
seem to have been poisoned. So I'm guessing that it's working okay.

Right after mixing in that last shot of flour, I let the dough sit,
rest, wait, autolyse...whatever. I just let it sit so that the
flour can take up the water.

I let it sit until I can get back to it...sometimes as little as 15
minutes, or sometimes, like this morning, well over an hour. At
that point I start 4-6 (depends on how my day's going and my time
pans out) flatten&fold's.

Methinks you're gettin' wa-a-ay too technical for me,
"Hutchndi"...(:-o)! Have fun my friend...

Oops! There goes the timer marking the end of the first F&F...gotta
go.
Dusty

hutchndi

Actually Dusty, I felt that Hans was having the salt mixing dillema because
he was trying to use the autolyse (which I am sorry IS all the flour and
water minus salt by the majority of definitions I have found) and no-knead
method together in such a way as to invite such problems. If clarity on a
definition is too technical, then I am expecting way too much from
everybody. It's stupid little things like this that get people like me and
Hans in trouble, why try to lay a burden of grey areas on top of already
thick clouds of misinformation? Everybody and their sister has a different
swing on doing this sourdough thing, and anybody new just might run with
them all before finding their path, but first we have to wade through crap
like this. Not trying to be rude at all here, I just think this has gone on
long enough.

hutchndi