![]() Step 13: Allow loaf to cool for 1 hour then enjoy!! Tips for making this bread After 20 min take the lid off and bake for another 20-25 min. Step 12: After oven and dutch oven are done pre-heating, place the parchment paper with the loaf into the dutch oven. This can also be a time to make your loaf look pretty! Get creative with it. The scoring will allow the bread to expand and open up in the oven. I like to do a deep cut in a half circle shape along the side or a cross pattern down the center. After refrigeration flip the dough seam side down on some parchment paper. Step 11: Preheat oven to 450- 500 degrees fahrenheit and place empty cast iron dutch oven in it to preheat it. Place in fridge for at least 4 hours, or overnight. Step 10: Wrap the basket in a plastic bag and tie tightly. Create even more of a seam on the bottom of the loaf by folding the dough over top of itself. Step 9: Place the dough into a flour lined banneton basket or tea towel lined bowl. Do this 3-4 times until the dough is round and springy. We do this by pushing the loaf away from you on the counter and toward you. Step 7: Once doubled, dump the dough onto a floured surface and spread it out into a square/rectangle shape then roll in up into a log and fold the sides underneath itself to create more of a circle shape. This is also known as the bulk fermentation time. The warmer the room the faster it will rise. Step 6: Cover the dough with a damp tea towel or plastic wrap (so it doesn’t dry out) and allow to rise until doubled in size. ![]() See video for how to do stretch and folds. Step 5: Over the next 2 hours perform 3-4 sets of stretch and folds with about 30 minutes in between each set. Knead the dough together until all the salt is incorporated. Step 4: After 30 minutes add 12g of sea salt and 25g of water. Step 3: cover the bowl with a tea towel and let it sit for 30 minutes (autolyse time) Step 2: measure out 500g of unbleached all purpose flour then add to the starter and water mixture. Step 1: Add 125g of an active and bubbly sourdough starter to a bowl along with 368g of filtered water. Razor blade for scoring (I use the one in this kit).Sourdough starter- active and bubbly (this is the key ingredient).I make about 1 loaf per week for us to enjoy. You don’t need to be a an expert baker to make this bread, but your family will think you are after making this! No Kitchen aid mixer needed! Just good old fashion stretching and folding. I like to make 1 loaf at a time because it’s just me and my husband and if I make 2, one will either go bad or I give it to someone else. Most sourdough bread recipes make 2 loaves at a time, but this recipe is only for 1 loaf. You can start this in the morning and enjoy it by night or you can start it the day before and have it the next day. With only 4 ingredients and some time you’ll have a beautiful loaf of bread to enjoy in no time. This small batch artisan sourdough bread is the best bread you will ever have! It’s made with sourdough starter so you get good gut friendly bacteria in every bite.
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