![]() ![]() Let cool for at least 30 minutes before cutting. Work all of the dough together until uniform. When your starter has doubled, this will mostly likely take a couple hours depending on your temperature and humidity, add the starter and salt to the dough that you blended earlier. Remove the pot from the oven and carefully transfer the bread to a wire rack. In a large heavy bowl, mix your flour and water together until well blended. (Place the second loaf in the refrigerator while the first one bakes.) Bake for 30 minutes, then remove the lid and continue baking until browned, about 15 minutes. What is a Sourdough Starter A sourdough starter is a fermented mix of flour and water containing wild yeast and bacteria (lactobacilli). Even at this hydration, the dough is quite easy to work with. Sourdough bread is bread that has been leavened naturally, meaning it has been leavened by a sourdough starter as opposed to by commercial yeast or a chemical leavening agent such as baking powder or baking soda. This is because whole wheat flour absorbs more water than white flour. This can be done right in the bowl or on the counter. Overall Formula Note the higher than usual hydration in this recipe. After an hour, do ONE knead/ fold motion of the dough. Cover with the towel and allow to rest at warm room temperature, ideally 80-90 degrees, for 1 hour. (It is OK to gently drop it in from a height of 3 to 4 inches to avoid burning yourself.) Replace the lid and transfer to the oven. Knead gently on the counter for 40 turns until the salt is worked in. With floured hands, pick up the dough and carefully place the loaf inside the pot. Carefully remove the pot from the oven and remove the lid. ![]() This is critical for producing bread that rises fully and has a crisp crust. After the oven reaches 475☏, allow the pot to preheat for another 20 minutes before baking. Separate out a small amount to create your levain (a mixture of flour, starter, and water that you’ll add to your dough to leaven your loaf). STEP FOUR: Pour the starter/water mixture into the flour mixture and stir, using a fork, into a thick, sticky ball. Using a cast-iron pot is key to getting a loaf with a crisp outside and soft center, because it holds in heat and steam as the bread bakes. STEP THREE: Stir down the starter, then mix 1/3 cup of sourdough starter (90 grams) with water (385 grams) using a fork. There are hundreds of resources out there that tell you how to make a sourdough starter. Get it right and your results will already be good. While the dough is proofing, place a large cast-iron or enameled cast-iron pot with a lid in the oven and preheat to 475☏. Artisan Sourdough Bread Making Process Step 1 - prepare a healthy sourdough starter Good sourdough starter was THE MOST IMPORTANT factor to getting a decent loaf of sourdough bread for me. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |