San Francisco Sour Dough скачать в хорошем качестве

San Francisco Sour Dough

Firm Starter 1 cup or 250 g sourdough starter 1 cup or 150 g unbleached flour Take out starter from fridge and let is warm in room temperature for 1-2 hours. Add flour to starter and mix is well till forms firm ball. Add few drops of water if necessary to make it come together. Turn the dough onto lightly floured surface and knead for about 4 minutes and form a fairly smooth dough. Should not be too stiff or dry. Place the dough in a pre- oiled bowl and cover with plastic wrap and allow the dough rise at room temperature for about 6-8 hours, till the dough nearly doubles. Refrigerate it, well covered, overnight. To make the dough: All firm starter about 400g 1 cup or 250 g cool water (70F) ½ Tablespoon or 10 g salt 1 Teaspoon or 5 g sugar 2 – 2 ¼ cup or 300-350 g unbleached bread flour 1 Take firm starter from fridge and let it sit in room temperature for 1-2 hours before using. Then break into 6 pieces or more. Mix firm starter and add all other ingredients in medium bowl and mix it well. If using electric mixer mix 1 minute on slow speed and then 6-8 minutes on medium, till the dough is smooth and tacky. To knead the dough by hand should take 10-12 minutes. 2 Place the dough in a clean bowl, cover the bowl with plastic wrap and allow the dough to rise at room temperature for about 4 hours. If it does not rise more rapidly still allow it the full fermentation time. 3 You may make one medium round loaf or two small round loaves. Shape the dough and put it on baking tray that is covered with parchment paper and spray with oil and cover with plastic wrap. If you using banneton, shape the loaf and place it in floured banneton and sprinkle flour onto the dough, and cover with plastic wrap. Let is rise in room temperature for 3-4 hours or till 1 ½ times the original size. Place it the refrigerator, well covered overnight. 4 Remove the loaves from fridge at least 1 hour before you plan to bake. Preheat the oven to 475 F and place the empty steam pan on the lower rack or bottom of the oven. 5 Transfer the loaves to a cutting board (or pizza peal) that has been dusted with cornmeal or whole wheat flour. Score the loaves and slide them onto the baking stone. 6 Spritz the oven and loaves and pour 1 cup of hot water into the steam pan. Close the oven door. After 2 minute, spritz the oven and loaves again and lower the temperature to 450 F. 7 Bake for about 30 minutes. When the loaves appear done, with a rich golden crust, turn off the oven and let it sit 10 additional minutes before removing to a cooling rack. Let cool for 1 hour before eating. Enjoy your San Francisco Sourdough. https://www.facebook.com/crystalsbrea...