I made sourdough bread bowls for Christmas dinner. Can't wait to try them!by SymbioticHat 2 Comments SymbioticHat 8 months ago ### Ingredients– 100g starter– 290g room temperature BOTTLED water testing– 420g white bread flour– 30g whole wheat flour– 10g salt### InstructionsAutolyze for 30 minStretch and folds every 30 minutes for 2 hours, then 2-3 more hours to bulk ferment.Shape & cold ferment overnightBake covered with steam at 475 for 20 minutes, then uncovered for 20 minutes zippychick78 8 months ago They look great!Write A CommentYou must be logged in to post a comment.
SymbioticHat 8 months ago ### Ingredients– 100g starter– 290g room temperature BOTTLED water testing– 420g white bread flour– 30g whole wheat flour– 10g salt### InstructionsAutolyze for 30 minStretch and folds every 30 minutes for 2 hours, then 2-3 more hours to bulk ferment.Shape & cold ferment overnightBake covered with steam at 475 for 20 minutes, then uncovered for 20 minutes
2 Comments
### Ingredients
– 100g starter
– 290g room temperature BOTTLED water testing
– 420g white bread flour
– 30g whole wheat flour
– 10g salt
### Instructions
Autolyze for 30 min
Stretch and folds every 30 minutes for 2 hours, then 2-3 more hours to bulk ferment.
Shape & cold ferment overnight
Bake covered with steam at 475 for 20 minutes, then uncovered for 20 minutes
They look great!