/ck/ - Food & Cooking

>>14111112
alright thanks mate
I just watched https://www.youtube.com/watch?v=vmb0wWKITBQ
and its a pretty good explanation, he went over those very same steps
in his case went a 4 hour ferment step with gentle folds just like you mentioned, he also used sprinkles of water for stickiness, which was a new
then for the basket and a 15 hour proof on the fridge, like wtf isn't that way too much?
and then the baking it self, which holy hell that crust came out just nice

I'm wondering a couple of things, I don't have a shaping basket, nor a scraper or holding board for that reason, I gonna check if I can find anything appropriate in the market nearby, but I don't hold high hopes, what to do if I don't have that suitable shaping basket for final proof?

also, what to tweak in ferment and proofing times if I'm going for whole flour, or 50/50 whole/white flour bread? is it doable?
I just assumed generally sourdough usually done with whole flour since that's what your starter is being fed regularly