- 200g ready starter
- 750g room temp water
- 900g bread flour or all-purpose flour
- 100g wheat flour (if don’t have use bread or all-purpose flour)
- 20g kosher salt
Testing your starter:
“What the heck is this starter that everyone talks about? | Sourdough Cheat Sheet”
“Turning” means dig deep into the bowl, grab the dough and bring it up and over itself. You’re stretching the dough to develop the gluten and make the bread have more structure. Pulling is the key. Any way you can do it.
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How do you know when it’s risen enough?
Now, using as little flour as you can, shape into two loaves. Use the friction on the board to help you get a taut form. Push the dough with the side heel of the hand, then in a circular motion, pull the dough towards you, forming it into a round shape. Don’t overwork it or you will take out all the air. It’s better to shape it once or twice to form and that’s it. If it’s not perfect, let it go. Try to improve your technique on the next loaf, rather than fidget with it too much.
Once you form it into a tight ball-like loaf, now, carefully and quickly- its a gentle dough, flip over and place each one in a floured basket or bowl with floured towel. The seam side should be on the top. Cover well with towel on top.
See the video below to see how I shape the loaf and what the loaf should look and feel like once its ready to be shaped.
Now, you have to let it sit a bit, but you leave it on its own. You have 2 options. Either let it rest in the basket for 3 hours at 75-80 F (23-26 C) to rise. Then, bake.
Put it in the fridge for 8-12 hours, or overnight (my preference). This is the safest bet that your bread will be risen for sure. Bake it the next day.
|fancy raisin walnut|
See my “bread” highlights on my IG page to see pictures for each step:
View this post on Instagram
Baking the bread after shaping and letting it rest. Score and then bake 15-20min with lid at 525 F, then 20 minutes without lid at 500 F. Should sound hollow when tapped on bottom when done. . #sourdough #sourdoughstarter #favabeans #onlinecooking #toast #cooking #cookingtips #mirepoix #frenchcooking #onion #juliachild #instafood #learntocook #simplecookingcookingshow #cookingbasics #choppingonions #cookingschool #onlinecooking #lachef #privatechef #quarantine #quarantineandcook @tartinebakery