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Recipes/Sourdough Bread
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==Day 3== [[File:Sourdough_slice_2019.jpeg|thumb|200px|Sliced bread. A lot of bakers seem to go for airy bread ("open crumbs"). You can search for #opencrumbmastery and you see some amazingly airy bread. They can be a little frustrating when making grilled cheese or putting on jam...]] '''9. Take the dough out of the fridge a few hours before baking'''. The Perfect Loaf says you can just bake it directly out of the fridge but I usually let it sit at room temperature for 1-2 hours while the oven heats up. '''10. Put the Dutch oven and the lid in the oven. Heat the oven at 500F for about an hour'''. '''11. Shape the loaf either on a parchment paper or in the banneton''' (coat with rice flour or all purpose flour). Look for videos on how to shape bread. '''12. Let the loaf rest for 1-2 hours at room temperature'''. '''13. Mix polenta and all purpose flour''' to put on the bottom of the Dutch oven (to prevent the dough from sticking to the pot). Just enough to cover the bottom of the pot. '''14. Take out the dutch oven and its lid''' when the oven is ready. Cover the bottom with Step 12. Put the loaf in. Score the loaf (make cuts on top) in any ways you like. '''15. Bake at 500F for 20 minutes with the lid on. Turn it down to 450F for 10 minutes with the lid still on'''. '''16. Take off the lid and turn it down to 400F for another 25-30 minutes'''. '''17. Cool the loaf on a cooking rack for 1-2 hours'''. I like the crackling sound during cooling. :) There are tons of different ways to do each step, so you can read different recipes and create your own method. It's a really fun activity!
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