Today I’m going to be sharing the method I use to create drool-worthy sourdough bread. Recipe adapted from Homemade Food Junkie. Allow to cool for 1–2 hours before slicing and enjoying. Step 12 Remove the loaf to a cooling rack.It should register at least 200✯ on an instant read thermometer inserted in the middle. Remove the lid and bake for another 10–15 minutes, or until the loaf is deep brown and sounds hollow when rapped on the bottom. Cover and bake in preheated oven for 30 minutes. Be careful as the Dutch oven will be very hot. Step 11 Take the Dutch oven out of the oven and transfer the dough, parchment paper and all, into the Dutch oven.Score the surface of the dough with a serrated knife. Dust the top with flour and gently rub it over the surface of the dough with your hands. Step 10 When the dough is done rising, invert one of the loaves onto a sheet of parchment paper.Place a Dutch oven with its lid on in the oven to preheat as well. Place in refrigerator to rise for 3–4 hours.Ībout 45 minutes before you're ready to bake the bread, preheat oven to 500✯. Fold the corners of the tea towel over to cover the dough. Invert dough ball into the bowl, bottom side up. Step 7 Dust a tea towel generously with flour.Step 6 After the rest, shape the dough into 2 round, taught balls by gently cupping your hands around the dough and rolling it on the counter to create surface tension.Form into 2 balls and let rest for 20–30 minutes. Pull the dough out of the fridge and scrape it onto a clean counter that's lightly dusted with flour. Step 3 Let the dough rest at room temperature for 1 hour after the final fold.Ĭover the bowl with a lid or plastic wrap and place in the refrigerator for 12–22 hours.Repeat the folding and resting 4-5 more times for a total of 5-6 turns/folds. Stretch and fold over the 4 corners of the dough. ![]() Let sit for 1 hour.Īfter 1 hour, sprinkle salt on top of the dough and mix it in with wet hands. Add flour and mix with a spatula until there are no dry clumps. In a large bowl, mix water and starter with a whisk.
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