Follow along as I share my tips & tricks to baking what I think is the perfect white sourdough loaf.
White Sourdough · 100 grams of starter · 290 grams of water · 12 grams of kosher salt · 400 grams of bread flour - I like to add in two batches of 200 to incorporate flour · This is 75.6 percent hydration If you find this dough too sticky, you can reduce water to 275 grams (72% hydration)
Sunday Bake Schedule Friday night 8-9 pm: discard all the sourdough starter EXCEPT for an approximate tablespoon. Add equal amounts of water and all-purpose flour, starting with the water, stirring well, then adding flour. for one loaf, that would be 50 grams of water, 50 grams all-purpose flour Saturday morning 9 am Mix dough until shaky and let rest for 30-45 minutes Saturday morning 9:30 Stretch & fold and let rest for 30 45 minutes Saturday morning 10 am Stretch & fold - let rest for 30 - 45 minutes Saturday morning 10:30 am Stretch & fold - let rest for 30 - 45 minutes Let sit on the counter for 3 5 hours. It can go a bit longer if necessary. Saturday 2-4 pm Loosely Pre-shape by pulling sides together and making a round ball, dampen banneton proofing basket, generously coat the basket with rice flour, shape the dough ball again Use your dough scraper again to invert the dough into the banneton smooth side down. Place in the refrigerator for a long cold proof.
Sunday morning at 9 am
If you are using a Dutch oven, preheat the oven to 450* for one hour with the bottom part of the Dutch oven on the lowest rack (personally, I would leave the lid off for the preheating stage). If you are using a baking stone with a roasting pan lid, preheat the oven to 500* for one hour with the stone on the bottom rack. Sunday morning at 10 am, invert the dough onto a dough lifter or parchment paper and score the dough.
Dutch oven: Carefully put the dough in a pot, cover, and bake for 30 minutes covered and 15 minutes uncovered. Baking stone with roasting pan lid 17-18 minutes covered 5-6 minutes uncovered (I put my bread on a baking rack for the uncovered part of bake time, so the bottom crust doesn't get too dark. I like an internal bread temperature of 200-210*
All baking times are approximate; you should experiment to see what works for your oven temperature and baking method, such as a stone or Dutch oven.
Happy Baking!
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