#Sourdough скачать в хорошем качестве

#Sourdough

#Sourdough #Bread ⸻ 🫙 Sourdough #Starter (From Scratch – The Honest Way) Before you can bake sourdough, you need the heart of it all: the starter. This is a reliable, beginner-friendly starter method—simple, forgiving, and proven. What You’ll Need • All-purpose flour (unbleached preferred) • Water (filtered if possible) • Glass jar or container (not airtight) • Spoon • Patience ❤️ (A kitchen scale is helpful but not required) Optional: Whole wheat flour can be used for Days 1–3 to boost activity, then switch to all-purpose. ⸻ Day 1 – Start the Starter Mix: • ½ cup flour (≈ 60 g) • ¼ cup water (≈ 60 g) Stir until thick, like pancake batter. Scrape down the sides. Cover loosely (lid resting on top or paper towel + rubber band). Leave on the counter at room temperature (70–75°F is ideal). Don’t expect bubbles yet. This is just the introduction. ⸻ Day 2 – Don’t Panic You might see bubbles. You might smell something funky. Or… nothing at all. Day 3 – First Feeding • Discard half of the starter • Add: • ½ cup flour (≈ 60 g) • ¼ cup water (≈ 60 g) • Mix well, cover loosely, and leave at room temperature The smell may be sour, cheesy, or sharp. Totally normal. ⸻ Day 4 – Feed Again • Discard half • Feed again: • ½ cup flour (≈ 60 g) • ¼ cup water (≈ 60 g) You should start seeing bubbles and a slight rise. ⸻ Days 5–7 – Building Strength Repeat once daily: • Discard half • Feed: • ½ cup flour (≈ 60 g) • ¼ cup water (≈ 60 g) By Day 6 or 7, your starter should: • Double within 4–6 hours • Look bubbly and active • Smell pleasantly tangy (like yogurt or mild vinegar—not rotten) If it’s not there yet, keep feeding. Some starters take 10–14 days. That’s okay. ⸻ How to Know It’s Ready Your starter is ready when: • It doubles consistently • Bubbles are visible throughout • (Optional) A spoonful floats briefly in water ⸻ ⏰ When Is Starter Ready to Use? Your starter is bake-ready when: • It doubles within 4–6 hours • It looks airy and bubbly • It smells pleasantly tangy • (Optional) It passes the float test If your starter isn’t quite there yet — wait. Sourdough rewards patience. ⸻ 🍞 Sourdough Recipe & Schedule (1 Loaf – Bulk Fermentation Ends at 9 PM) Credit where credit is due: This timing belongs to my daughter and her sourdough baby — and it works beautifully. Ingredients (1 Loaf) • Starter: 100 g • Water: 350 g • Flour: 500 g • Salt: 10 g ⸻ Thursday – Dough Prep & Stretch/Folds 12:00 PM Mix starter + water, then add flour + salt. Mix until a shaggy dough forms. 1:00 PM – Stretch & Fold 1 8 folds or more 1:30 PM – Stretch & Fold 2 4–8 folds 2:00 PM – Stretch & Fold 3 Coil fold (4 folds) 2:30 PM – Stretch & Fold 4 Final coil fold (4 folds) → start bulk fermentation ⸻ Bulk Fermentation 2:30 PM – 9:00 PM (≈ 6½ hours) Dough should look: • Airy • Risen • Jiggly when the bowl moves ⸻ ✋ Shaping the Dough (Step-by-Step) This is where structure is built — gently. 1️⃣ Lightly flour the surface. Tip the dough out gently. 2️⃣ Tuck edges inward, rotating to form a loose round. 3️⃣ Cover and let the gluten relax (20–30 min) 4️⃣ Flip dough so smooth side is down. • Fold top down • Fold bottom up • Fold left in • Fold right in • Roll gently away from you to tighten Cup hands around dough, gently pull toward you to build surface tension. Place seam side up in floured banneton. Stitch seam if needed. Thursday Night – Shape & Refrigerate 9:00 PM Shape dough into a round. 9:00–9:30 PM Bench rest (covered). 9:30 PM Final shaping (burrito-style, tighten surface). 9:35 PM Place in banneton, seam side up. 9:40 PM Stitch dough, dust with flour. 9:45 PM Cover and refrigerate overnight. ⸻ 🔪 Scoring with Intention Scoring tells the bread where to rise. Before scoring: • Dough should be cold (straight from the fridge) • Surface firm, not sticky • Lightly dust with flour 👉 If you’re unsure, use a toothpick to lightly sketch your design first. If you don’t like it, dust with flour and start again. Use a bread lame or razor blade. Take a breath before you cut. Confident hands make confident bread. ⸻ ✂️ Scoring Guide Beginner Score – Classic Slash • One long cut, slightly off-center • Blade angled at 30° • About ½ inch deep Ear Score – Bakery Style • Same slash, angled blade • Swift, confident motion ⸻ Decorative Scores • Shallow cuts only • Always include one main expansion cut ⸻ Bake Day (Starting at 11 AM) 10:30 AM – Preheat oven + Dutch oven at 450°F 11:00 AM – Take dough from fridge, place on parchment, score 11:05 AM - Bake 30 minutes with lid on 11:35 AM - Remove lid, reduce to 425°F, bake 10-15 min more 11:45-11:50 AM - Bread done! Cool on rack at least 1 hour 🍫 #Chocolate Chip Sourdough (Optional Variation)