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Recipes/Sourdough Bread
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==Day 2== [[File:Sourdough_dough_2019.jpeg|thumb|200px|Happy dough with some bubbles. BTW, am I the only one who sometimes sees bubbles and sometimes dents in the same spots in this picture??]] '''3. Mix 125g leaven and 375ml warm water''' in a large deep container with a lid. '''4. Add 400g bread flour and 50g whole wheat/rye flour mixture to Step 3'''. Mix well but no need to knead. '''5. Cover and let them sit for about 1-2 hours''' ("autolyse" stage). '''6. Add 8-10g salt + 25ml water mixture to Step 5'''. Massage the bread to make sure the salt water is well incorporated into the bread. Lucy says that it's ok to do this step at Step 4 too. '''7. Stretch and fold''' (there are a bunch of videos online on how to do this). I wash my hands under warm water and use *wet* hands to stretch and fold. The Perfect Loaf recommend this step be repeated 4-6 times (every 30 minutes) over 2-3 hours. I usually let the dough hang around for 2-6 hours at room temperature and stretch and fold whenever I remember. Towards the end of this process, you can stretch out a thin layer of dough (you can see through it). When that happens, I think it's ready to rest. '''8. Cover and put the dough in the fridge for 12-18 hours'''.
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