Step-by-Step Sourdough | From Mixing to Cold Fermentation (Beginner-Friendly) | No Autolyse скачать в хорошем качестве

Step-by-Step Sourdough | From Mixing to Cold Fermentation (Beginner-Friendly) | No Autolyse

Step-by-Step Easy Sourdough 🍞✨ Two loaves 🥖🥖 Ingredients: • 225 g sourdough starter 🥄 (active and ready to use) • 630 g water 💧 (mix with starter first) • 20 g salt 🧂 (adds flavor and strengthens gluten) • 400 g Manitoba flour 🌾 (14% protein – gives strength and elasticity) • 550 g All-Purpose flour 🌾 (rest of the flour – softens texture) ⸻ Process / Steps: • Mix starter and water 👐 (float test → ready) • Combine all ingredients ⚡ (dough comes together – soft, elastic, sticky) • Stretch & Fold ✋ (develop gluten – repeat 3–4 times) • Check dough texture 👀 (less sticky, pulls from sides easily, slightly domed) • Preshape ✨ (cut into 2 pieces, shape loosely, rest 10–15 min) • Final shaping 💪 (push & pull method → build surface tension) • Bannetons – first placement 🧺 (shape dough into bannetons, cover, rest 10–15 min) • Tighten in bannetons 🔧 (after resting, stretch the edges like sewing to create surface tension) • Refrigerate overnight ❄️ (bulk fermentation continues slowly, ready for baking next day)