Editing Recipes/Sourdough Bread
From WikiDotMako
The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then publish the changes below to finish undoing the edit.
Latest revision | Your text | ||
Line 25: | Line 25: | ||
This makes 1 loaf. | This makes 1 loaf. | ||
* Leaven: 125g | * Leaven from above: 125g | ||
* Warm water 375ml: About 75-80F. | * Warm water 375ml: About 75-80F. | ||
* Bread flour 400g: I use King Arthur's. | * Bread flour 400g: I use King Arthur's. | ||
Line 35: | Line 35: | ||
* all purpose flour for shaping and dusting (not too much). | * all purpose flour for shaping and dusting (not too much). | ||
* rice flour for coating | * rice flour for coating banneton. | ||
* a mix of a couple big pinches of polenta and all purpose flour for coating the bottom of the dutch oven. | * a mix of a couple big pinches of polenta and all purpose flour for coating the bottom of the dutch oven. | ||
Line 64: | Line 64: | ||
'''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. | '''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. | '''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 let it rest. | ||
'''8. Cover and put the dough in the fridge for 12-18 hours'''. | '''8. Cover and put the dough in the fridge for 12-18 hours'''. | ||
Line 81: | Line 81: | ||
'''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. | '''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) | '''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) anyways 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'''. | '''15. Bake at 500F for 20 minutes with the lid on. Turn it down to 450F for 10 minutes with the lid still on'''. | ||
Line 89: | Line 89: | ||
'''17. Cool the loaf on a cooking rack for 1-2 hours'''. I like the crackling sound during cooling. :) | '''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. | There are tons of different ways to do each step, so you can read different recipes and create your own method. |