Transform Sourdough Into a Beautiful Pumpkin Creation 🎃🎃🎃🎃🎃🎃🎃 скачать в хорошем качестве

Transform Sourdough Into a Beautiful Pumpkin Creation 🎃🎃🎃🎃🎃🎃🎃

How to score sourdough bread Sourdough scoring This is my standard method and recipe: Ingredients: 350 g water 100 g whole wheat 400 g bread flour 90 g ripe sourdough starter 10 g salt My schedule: *Note the below dough is kept at a constant temperature of 78F (25.5C) until I place it in the fridge for overnight proofing. The temperature of your environment will increase or decrease the fermentation of the dough making the fermentation shorter or longer. Autolyse: mix bread flour, wheat flour, and water and let sit one hour (this jump starts gluten formation) Add starter after one hour autolyse until incorporated After 30 min add salt and mix After 30 min, stretch and fold or coil fold every 30 minutes for four folds Let rest until shaping. Below is a sample timeline schedule - I keep the dough at a 78F (25.5 C) temperature in my proofer: 9:00 a.m. Autolyse 10:00 a.m. Add starter 10:30 a.m. Add salt 11:00 a.m. Stretch and fold or coil fold 11:30 a.m. Stretch and fold or coil fold 12:30 p.m Stretch and fold or coil fold 1:00 p.m. Stretch and fold or coil fold 1:00-2:00 p.m. Let the dough rest 2:00 p.m. Shape and rest for 15 minutes 2:15 p.m. Place overnight in the refrigerator until the next day to bake Next morning: Cut 4 pieces of twine, lay on the dough before flipping over Score and bake I dust my dough before scoring with rice flour for contrast Cut the twine from pumpkin loaf after loaf has cooled. Bake at 500 F (260 C) for 20 min in a dutch oven with the lid on **Note: If doing additional expansion score - remove from oven after 7 minutes - score and return to oven with the lid on for additional 13 minutes- 20 minutes total with the lid on Bake at 450F (232 C) for 20-22 minutes with the lid off Total bake time 40-42 minutes. Enjoy! Happy Baking! Tools: https://www.amazon.com/shop/simplefoo...