if you’re needing a bread recipe that will not make you bloat you have to try homemade sourdough here’s how to make it you’re going to start with a sourdough starter you can buy some online ask a friend or if you have the patience make one from scratch to 40 g of my starter I’m adding 40 g each of water and flour mix well cover once doubled in size pour 80 g into a bowl add 250 g of water mix then add 350 g of flour mix until all the flour is incorporated then cover and rest for 30 minutes add 10 g of salt and form into a ball cover for 45 minutes then stretch and fold your dough pull the side up and fold over rotate your bowl and continue two more times then cover after 45 minutes coil fold your dough pull the middle up and allow the bottom to fold under itself rotate the bowl and repeat two more times after 45 minutes repeat the same coil fold technique one more time cover for the bulk rise untouched until doubled in size lightly flour your surface area then flip your bowl over releasing the dough next I’m folding the right and left side in then the top and bottom in roll up tightly into a burrito add some flour to a banitin basket then add your dough cover and refrigerate for 12 hours after the cold ferment flip your banan over a sheet of parchment paper brush any remaining flour evenly then make your scores i’m making one long score across the side and then some decorative scores on the top to a 450°ree preheated Dutch oven carefully add your dough cover and place in the oven on the middle rack turn the heat down to 400° and bake for 20 minutes remove the lid and bake an additional 20 minutes allow to rest at room temperature for 1 hour before slicing sourdough not only tastes amazing but it’s also easy to digest and nutritious
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Ingredients:
80g sourdough starter
250g purified water
350g bread flour
10g salt
Directions:
After feeding your starter (40g starter + 40g purified water + 40g flour) and it has doubled in size, pour 80g into a bowl. Add 250g of purified water, and mix together. Next, add 350g of bread flour. Mix together, making sure all the flower is incorporated. Cover the dough and measure out 10g of salt.
After 30 minutes have passed add your salt and begin shaping into a ball. This process should take less than 1 minute. Cover.
45 minutes after your shaping, stretch and fold you dough. With damp hands, pull the dough up from the side and fold over. Rotate the bowl and repeat 2 more times. Cover. After another 45 minutes, I like to do coil folds.
With damp hands, pull the dough up from the center and allow the bottom to fold under itself.. rotate the bowl and repeat this two more times.
After 45 minutes perform coil folds one more time. Cover for the bulk rise (about 4 hours or until dough has doubled in size)
Lightly flour your surface area and flip your bowl over releasing the dough.
Fold the right and left side in, then the top and bottom in, then roll tightly up into a burrito shape (this method is best if using an oval basket) If using a round basket, a push and pull method to shape your dough is preferred.
Add some flour to a lined banneton basket then add your dough seems side up. Cover and refrigerate for 12 hours. After twelve hours (the cold ferment) preheat your Dutch oven pot in a 450°F oven.
Flip banneton over on the parchment paper. Brush any remaining flower evenly then makes your scores.
To your preheated Dutch oven pot, add your dough with parchment paper, cover with the lid and place in the oven on the middle rack. Turn the heat down to 400° and bake for 20 minutes. After 20 minutes, remove the lid and bake for an additional 20 minutes. Allow to rest at room temperature for one hour before slicing.
Omg so much work
Yummy 😋 😋
Thank you!
that looks fantastic
Damn it looks amazing
Why no bloat?
Rice flour is best to use in the banneton
If I can't remember I won't do it
Great instructions! Thank you. 👍
If you want to avoid bloat, mill your wheat berries. Making bread with sourdough starter and refined flour won't make a nutritious bread. The point is to make bread maintaining the integrity of the grain. Sourdough starter+ freshly milled wheat =healthier bread.❤
Thanks but I I'll just buy a loaf😂
Or you can go to a good bakery, pay few $$ more, buy a good sourdough bread & save so much time
I rather bloat 😂😂😂😂😂… Too much work
Will it fit in a bread maker
Wtf it takes a week!
Thank you ❤
It's not good to touch the dough if u have nails manicure Madam Pls.
Clean up your nails first. Pls.
Looks delicious! High hydration, though. I live in a very warm, high humidity area, or may be hard to shape
What flour is this? Wheat? If yes, which? There is a million to buy, 1050, 600, 550, 00…
What flour you are using please
Perfect crumb
Question- what part of this process causes it not to give the bloat?
Good instructions but I also need details. What kind of flour? Is it the ratios or the different stretch and folds or the cold ferment or the oven temperature (because I usually bake mine at 450) or is it the autolyse or the fold and tuck shaping?
What makes it a non bloating boule?
Your temp seems off to low in the begaining
Looks raw
Do you add active dry yeast to the starter
Just pulled this loaf recipe out of the oven, and it's so billowy and good looking! I fed the starter night before yesterday to let it grow overnight. Then yesterday, I made the bread. It doesn't take a long time in actual work, but it does have many points where you're gonna wanna be home for several hours at the beginning of putting all this together:
•stir then wait 30 min
•knead salt in and wait 45 min
•knead and wait another 45 min
•do coil folds, then 45 min wait
•more folds, then cover and let sit for several hours.
•sits in fridge overnight.
So you're popping in a few times over a three hour period for a minute each time, then letting it rest all evening, then putting it in the fridge all night.
😋👌🏼👌🏼
Adorei obg pela receita! Vou tentar🙏🙏
Turned out perfectly! Thanks ❤