Really having fun with baking some sourdough loaves. It’s hard to be patient but so rewarding.
by itsabear13
4 Comments
MaplePleaseLag
That ear looks fantastic! And crumb 10/10! 😉👍
rugmitidder
That looks perfect!!!
itsabear13
100g active starter, 500g All purpose flour, 350g filtered water, 10g salt. Mix: Add 100g of starter into a bowl with 330g of filtered, water (reserve the remaining 20g of water); mix until starter dissolves. Then add 500g of Artisan Bread flour and mix until no dry flour remains. First Rest: Place a damp towel over your bowl and allow to rest at room temperature for 1 hour. dought it comes tack together (sthe reservati veil to pen. No pace dought. Once eti pellion ported prand fold; place dough back in bowl, cover and let rest for 1 hour. 5 sets of stretch and folds 30 minutes apart and after the fifth one let rest for 1 hour Pre-Shape: Remove the dough from bowl and place on the counter. Stretch the dough into a rectangular shape, fold the sides into the center (vertically), then roll up the dough and form it into a tight ball. Let rest uncovered on the counter for 30 minutes **Dough will flatten out during this step due to the gluten relaxing. Final shape: Using a bench scraper or your hands, tighten dough back into a ball. Once tight use a bench scraper to lift the dough off the counter and flip it into a proofing basket seam side up. Use your hands to tighten the seam by pinching the dough. Sprinkle all purpose flour on the top and cover with a linen towel. Second rise: Option 1 – Ambient Proof – Dough sits at room temp for an additional 1.5-2 hours Option 2 – Overnight Proof – Dough is placed in the fridge for 12-16 hours. This longer, slower, proofing makes for nice flavoring and easier scoring of the dough. Score: After your bread has proofed, you will need to score your bread to allow expansion in the oven. You will start by flipping good expansion in the oven. Bake: Preheat the oven to 450° degrees. Place dough in dutch oven, or any large oven safe pot with lid and bake covered for 25 minutes. Then take the lid off and bake for another 20 minutes. Remove your loaf from the dutch oven and place directly on oven rack for an additional 10 minutes.
4 Comments
That ear looks fantastic! And crumb 10/10! 😉👍
That looks perfect!!!
100g active starter, 500g All purpose flour, 350g filtered water, 10g salt.
Mix: Add 100g of starter into a bowl with 330g of filtered, water (reserve the remaining 20g of water); mix until starter dissolves.
Then add 500g of Artisan Bread flour and mix until no dry flour remains.
First Rest: Place a damp towel over your bowl and allow to rest at room temperature for 1 hour.
dought it comes tack together (sthe reservati veil to pen. No pace dought. Once eti pellion ported prand
fold; place dough back in bowl, cover and let rest for 1 hour.
5 sets of stretch and folds 30 minutes apart and after the fifth one let rest for 1 hour
Pre-Shape: Remove the dough from bowl and place on the counter. Stretch the dough into a rectangular shape, fold the sides into the center (vertically), then roll up the dough and form it into a tight ball. Let rest uncovered on the counter for 30 minutes
**Dough will flatten out during this step due to the gluten relaxing.
Final shape: Using a bench scraper or your hands, tighten dough back into a ball. Once tight use a bench scraper to lift the dough off the counter and flip it into a proofing basket seam side up. Use your hands to tighten the seam by pinching the dough. Sprinkle all purpose flour on the top and cover with a linen towel.
Second rise: Option 1 – Ambient Proof – Dough sits at room temp for an additional 1.5-2 hours
Option 2 – Overnight Proof – Dough is placed in the fridge for 12-16 hours.
This longer, slower, proofing makes for nice flavoring and easier scoring of the dough.
Score: After your bread has proofed, you will need to score your bread to allow expansion in the oven. You will start by flipping
good expansion in the oven.
Bake: Preheat the oven to 450° degrees. Place dough in dutch oven, or any large oven safe pot with lid and bake covered for 25 minutes. Then take the lid off and bake for another 20 minutes. Remove your loaf from the dutch oven and place directly on oven rack for an additional 10 minutes.
It’s so pretty!