Quick Sour Dough by Chef D.Mart. Quick and Easy Sour Dough with some key items! скачать в хорошем качестве

Quick Sour Dough by Chef D.Mart. Quick and Easy Sour Dough with some key items!

Thermapen used : Thermapen One https://bit.ly/3SHx9kv ThermoPop 2 https://alnk.to/cHNNRD0 IR with Circle Laser https://alnk.to/clYv879 SourHouse: https://sourhouse.refr.cc/default/u/d... Recipe & Process Feed Starter - Sour House Discard top and 1/2 of any mixture ADD 1/4 cup flour, 1/4 cup water 1/2 cup total of each to have volume Day 1 - noon time Feed SourHouse 6 Hours later Use 1/4 cup of SourHouse into OVERNIGHT STARTER AKA BIGA 1 Cup Flour 1 Cup Water (80 degrees) Stir, cover with kitchen towel, leave on counter, or somewhere warm i.e. a mini oven Next Mixture - Next Morning (not a specific time just in the morning 9am for me for example, Overnight sat for about 13 hours. Bubbles show it was ready, so time helps. Overnight BIGA - Starter 1.25 Cups 2 Cups Flour + 1/2 cup + Shaping 1 Cup Water (100 degrees) 1/4 Cup Fresh Yeast 2 TBS Salt First dissolve Yeast in warm water, stir, 3 minutes Then combine 2 Cups flour, yeast with Water, and BIGA, stir and cover with kitchen towels 15 minutes. Then remove, sprinkle Salt over the top, and 1/4 cup of Flour. Fold over dough with a Spatula to incorporate about 15 folds. Add in 1/4 cup of flour, sprinkle over top And then fold 10 times. Dough should feel wet and sticky, this is ok, if you want it more dense, then add 1/4 cup of Flour until preferred texture. Cover and in warm area for 1 hour Remove - wet hand and pinch and fold from bottom to top 4-5 times rotating to evenly fold over the dough. Cover and in warm area for 3 hours in this video, could fold more etc. Heading 1/4 cup of flour on board Pour dough on with floured hands Envelope fold with bench scrape two times, and set to tuck the bottom, flour and cover. Preheat over to 490 degrees In 30 minutes to 1 hour. Dough will flatten and wet, flour gently, reshape, and place into Dutch Oven. Score the top the best you can for a double rise. Place lid on, and bake for 20 minutes Then take lid off for 20 minutes and when Bread is over 200 degrees and brown The Bread is done, Rest on a Wire Rack and good luck not eating it all right away!