The Sourdough Bread Method That Chefs Swear By скачать в хорошем качестве

The Sourdough Bread Method That Chefs Swear By

If you've never had truly great sourdough bread, you're missing one of the most satisfying things you can bake. This method creates a deeply caramelized crust, an open airy crumb, and incredible flavor developed through natural fermentation. Using only flour, water, salt, and wild yeast, we build strength in the dough through gentle folds before baking it in a blazing hot Dutch oven for that signature crackling crust. Simple ingredients. Timeless technique. Perfect bread. #sourdough #sourdoughbread #sourdoughrecipe #artisanbread #fermentation 🥖Artisan Country Sourdough Bread Recipe Ingredients 900 g bread flour 100 g whole wheat flour 750 g water (75°F / 24°C) 200 g active sourdough starter 20 g fine sea salt Method 1. Autolyse In a large bowl combine: 900 g bread flour 100 g whole wheat flour 750 g water Mix until no dry flour remains. Cover and rest 30–45 minutes. 2. Add Starter Add: 200 g active sourdough starter Mix by squeezing and folding the dough until incorporated. Rest 20–30 minutes. 3. Add Salt Add: 20 g sea salt 50 g warm water (optional to help dissolve salt) Pinch and fold until fully incorporated. 4. Bulk Fermentation (3–4 hours) Keep dough around 75–80°F (24–27°C). Perform stretch and folds every 30 minutes for the first 2 hours. Then allow the dough to rest undisturbed for the remaining fermentation. The dough should look: • airy • smooth • slightly domed at the edges 5. Divide & Bench Rest Turn dough onto a lightly floured surface. Divide into 2 loaves. Pre-shape gently into rounds. Rest 20–30 minutes. 6. Final Shaping Shape into tight boules or bâtards. Place seam-side up into floured bannetons. 7. Final Proof Option 1 – Room temp Proof 3–4 hours Option 2 – Cold ferment (recommended) Refrigerate 10–14 hours 8. Bake Preheat oven with a Dutch oven inside to 500°F / 260°C. Transfer dough onto parchment, score the top. Bake: 20 minutes covered 20–25 minutes uncovered Lower oven to 450°F / 232°C after removing lid. Bake until deep golden brown. Cool at least 1 hour before slicing. FOLLOW ME: https://beacons.ai/chefshane Sunrise Flour Mill Heritage Organic Bread Flour Blend - 2.0 lbs - https://amzn.to/4liHGjN Sunrise Flour Mill Heritage Organic Whole Wheat Flour - 5 lbs - https://amzn.to/4lgg4Mt ONKO Dutch Oven For Sourdough Bread Baking, 6QT Enameled Cast Iron Dutch Oven Pot With Lid - https://amzn.to/40oyT6q Digital Scale - https://amzn.to/46DkRl8 Mesquite wood chunks - https://amzn.to/4bNJwqo Zacme Stand Mixer - https://amzn.to/3V6moKa Blow Torch - https://amzn.to/3DxsoGA Mold Brothers Tuile Molds - https://www.moldbrothers.com Cuisinart 2 qt. Ice Cream Maker Machine - https://amzn.to/3ZZhmB8 Sheet Pan With Wire Cooling Rack - https://amzn.to/4gVNQmy Benriner Japanese Mandoline - https://amzn.to/3Btp8es Duxtop Portable Induction Cooktop Burner - https://amzn.to/4fhWQS3 Spider Strainer Set of 3 - https://amzn.to/41y9vwP Stainless Steel Fine Mesh Strainer - https://amzn.to/3Oe1hC8 Chef IQ Smart Pressure Cooker - https://amzn.to/47Svr6M Vita Mix Blender - https://amzn.to/4eB51Jq Microplane Zester - https://amzn.to/3Nk85hh Bench Scraper - https://amzn.to/4dSwLZ5