Artisan Sourdough Bread Recipe and Tutorial скачать в хорошем качестве

Artisan Sourdough Bread Recipe and Tutorial

Walking you step by step through a foolproof method for artisan sourdough bread.. how to use a proofing basket, Dutch oven, and hand kneading for a beautiful artisan loaf. (A year later, I have added two ounces of bread flour to this recipe and I get more consistent results. I've updated the recipe in the description.) Printable recipe at: https://heartscontentfarmhouse.com/20... Ingredients: 7 ounces mature, well fed starter 15 ounces bread flour 9. ounces room temperature water 1/2 teaspoon diastatic malt powder OR sugar 1 1/2 teaspoons salt Instructions: Combine all ingredients EXCEPT the salt into a large mixing bowl and stir with a spoon or spatula to create a very wet dough. It will be so wet it won't even be sticky. Cover with a towel and allow to rest for 30-60 minutes. After the resting period, measure the salt and add it to the dough. Knead gently on the counter for 40 turns until the salt is worked in and the dough begins to feel sticky. Place in a clean, lightly greased bowl. Cover with the towel and allow to rest at warm room temperature, ideally 80-90 degrees, for 1 hour. After an hour, do ONE knead/ fold motion of the dough. This can be done right in the bowl or on the counter. You are trying to reshape the dough back into a round ball, even though it will want to relax back out to a flat shape. Shape it once and then cover and allow it to rest for another hour. Repeat step three, two more times, for a total of three kneads/ and folds, each spaced an hour apart. Cover the bowl for a final 1 hour rest at warm room temperature. Your dough should now be puffier, but may not have doubled in size (or even close). It is now time for the second proof, which is a cool rise in the fridge overnight. Dust a banneton or bowl with a tea towel VERY generously with flour and place your dough into it. Remember that what is on the bottom of the bowl will be the top of your loaf. Cover tightly with plastic wrap and place in fridge overnight, for 12-18 hours. In the morning, preheat your oven to 450 degrees. Sprinkle a sheet of parchment with cornmeal, then dump your dough into the center. Gently lift off the basket or bowl. You should have a rounded loaf and the bottom should now be on the cornmeal coated parchment. Dust again with flour and slash with a lane or very sharp knife. Place this sheet carefully into a dutch oven and cover with the dutch oven's lid. Bake with the lid on for 20 minutes, then remove the lid and bake for 30 minutes more Remove Dutch oven and remove the loaf from the parchment. Allow to cool at least 3 hours before slicing. Notes: Sourdough bread will stay fresh at room temperature 2-3 days. It freezes very well as a whole loaf if allowed to fully cool before wrapping and freezing. ---------------------------------------------------- I share tried and tried recipes from my kitchen. They are all simple, home cooking type foods with a focus on baking... especially baking bread! All my recipes are original, but are often alterations of others, which I will always note if I can remember! 🍞 🍤 🍰 🥧 🍪 ----------------------------------------------------------------------------------------------- Hi, and thanks for visiting. 😊 This is where you will learn all about simple living, homesteading, and back to basics. I believe that ALL homemakers can learn vintage skills that will help them live more sustainably and simply. You don’t need a lot of land or a farmhouse to learn things like how to bake bread, make soap, have a small garden, or start living as frugally as you can. 🌻. 🌻. 🌻. 🌻. 🌻 Come visit: 🍓 https://heartscontentfarmhouse.com for printables, recipes, and more. 🌾 instagram.com/heartscontentfarmhouse pretty pictures from everyday life