Easy Sourdough for Beginners Master Recipe скачать в хорошем качестве

Easy Sourdough for Beginners Master Recipe

This recipe is easy to work with, the dough is a dream, just follow the steps in the video and you’ll have a beautiful sourdough loaf to enjoy! Ingredients: 350g (1 ½ cups) water (lukewarm) 100g (½ cup) active sourdough starter 500g (3 ½ cups) bread flour (unbleached all-purpose flour can work too!) 10g (1 ½ tsp) salt Step 1 - Mix & Rest, Bulk Fermentation: Mix. Combine filtered, lukewarm water and starter in a medium bowl, whisk to dissolve. Add flour then sprinkle salt on top, mix until no dry flour remains. You can use a dough whisk or mix by hand. The dough will look shaggy, sticky, and kind of rough—this is all good. Use a dough scraper to clean the sides of the bowl and gather the dough to the middle. The Bulk Fermentation has begun. Let the dough rest. Cover the bowl with plastic wrap, wet towel, a lid, or a shower cap and let the dough rest for 1 hour. This helps the flour hydrate and starts gluten development without the need for excessive kneading. Step 2 - Strengthen the Dough, Stretch & Folds: After the dough has rested for 1 hour, perform 4 sets of stretch & folds, 30-40 minutes apart. Wet your hands slightly, grab a section of the dough with your fingers from the outside, stretch it upward about 4-6 inches, and fold it over itself to the other side of the bowl. Grab another section of the dough and repeat the process going around the bowl until everything comes into a rough ball and the dough starts to resist being stretched and tugged. Cover the bowl and set aside for 30-40 minutes. Repeat this process 3 more times. After 4 sets of stretch and folds, cover and let sit in room temp until desired rise. I did 75% rise in a temperature of 75F. Step 3 - Shape and Cold Ferment Lightly flour your surface and turn the dough out. Shape it into a rough ball by going around, gathering the ends and gently folding them into the middle. Flip the dough over with seam side down and let it rest for 20 minutes, uncovered. This helps the gluten relax before final shaping. Tighten the dough into a round or oval shape by cupping your hands and dragging the dough towards you in circular motion while tucking the dough under with your pinky fingers, you’ll see the surface of the dough getting smooth and taut. Place the dough upside down (smooth side down) into a floured proofing basket (or a bowl lined with a towel). Cover and refrigerate for 8-16 hours. This cold fermentation develops incredible flavor and firms up the dough for easier scoring. Step 4 - Score and Bake Preheat your oven to 500°F (260°C) for 30-60 minutes with the empty Dutch oven and lid inside. Once oven is preheated, take your dough out of the refrigerator. Remove the plastic cover and dust lightly with flour, flip the dough onto a piece of parchment paper (large enough to grab by the ends with the dough on it and lower inside the hot dutch oven pot), score the top using a bread lame razor , you can do one slit about 1/4″ deep slightly off center or add some wheat stalk design as well. Take the dutch oven out of the oven, open the lid, lift the parchment with the dough on it and carefully lower it into the Dutch oven. Place the dutch oven with the lid on into the oven, lower the heat to 450°F (232°C) and bake for 20 minutes, remove the lid and bake an additional 15-20 minutes. How to Open Bake without a Dutch oven:    • Baking Sourdough Bread WITHOUT a Dutch Ove...   Step 5 - Rest, Slice and Enjoy! Remove from the oven and let the bread cool for at least 1 hour before slicing. I broke this rule many times, trust me.. resting time allows the crumb to set and prevents a gummy texture. Use a serrated knife to slice your bread, slather some butter on it and you’re this close to heaven. Looking for a sourdough starter? https://thesourdoughlady.net/product/... #sourdoughbaking #sourdoughrecipe #sourdough #sourdoughbread #videorecipe