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Vertex
Lesson
One durable vertex in the hypergraph: its properties, and every edge incident to it.
- Kind
- Lesson
- Id
- lesn-c46b2e9b6ae74b2…
- Props
- 16
- Edges
- 0
Properties
| Key | Value |
|---|---|
body | Stir the flours and 350 g of the water together until no dry flour remains. Cover and rest 30 to 60 minutes. This rest, the autolyse, lets the flour hydrate and the gluten begin to organise on its own, so the dough needs less work from you.
Add the 100 g of levain and squeeze it through the dough with a wet hand. Rest 20 minutes. Then sprinkle the 10 g of salt over the top, add the last 25 g of water, and squeeze again until the dough comes back together and feels smooth, about three minutes.
Take its temperature. Write it down with the time. Bulk fermentation started when the levain went in. |
content_kind | text |
content_ref | null |
course_id | course-a2f621eb91c66d28b19b044d2a35bdfb |
created_ts_ms | 1791172841734 |
duration_seconds | 480 |
id | lesn-c46b2e9b6ae74b2c9e7b05ce088aa5f9 |
max_attempts | null |
module_id | cmod-a19106a707f786d08b592a8ee19f0ee0 |
order_index | 0 |
pass_percent | null |
release_after_days | null |
release_at_ms | null |
requires | [] |
title | Mix, rest, salt |
updated_ts_ms | 1791190341413 |
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