![]() ![]() To bake bread in a Dutch oven or lidded baker: Bake the bread for 30 minutes. ![]() Use a lame or a very sharp knife to score the bread several times across the top. Just before baking, brush or spray the loaf with water, and sprinkle it with artisan bread topping or the seeds of your choice. Loaves baked on a stone or on a baking sheet can be loaded into the oven directly from the refrigerator. If baking in a Dutch oven or other covered baker, gently turn the loaf into the prepared pot, replace the lid, and allow the loaf to rest at room temperature for at least 45 minutes before baking. To give loaves baked on a baking sheet or oven stone (rather than in a Dutch oven or covered baker) an extra-crispy crust, ready the oven for steam by placing a cast iron pan on the bottom rack. Note: For a more mildly flavored sourdough, allow the shaped loaf to rise for 2 to 3 hours, then bake, skipping the refrigeration. About 16 to 18 hours of refrigeration is ideal. Refrigerate the loaf, covered with plastic wrap, overnight or for up to 24 hours. Place the loaf seam-side up in a floured brotform or in a bowl lined with a well-floured dishtowel or cloth napkin. Once you've shaped your round, let it sit on the table for a minute or two, seam-side down, to seal the bottom seam. The dough will stick just slightly to the work surface with each turn this tackiness gradually helps shape it into a smooth round. ![]() Gently move the dough in a circular motion think of how your hands move when making a U-turn in your car. Cup your hands loosely on either side of the dough. First, make sure your work surface is clean and free of flour. To shape the loaf: Now you'll shape the dough into a large round. Place the loaf fold side up on a floured surface, cover it with plastic wrap, and let it rest for 20 minutes. To preshape the loaf: Give the dough a light fold. Baking times will be a bit longer or shorter, depending on the size of the loaves. Don't want to maintain another starter in the fridge? Simply use all of the dough to make one large loaf or two smaller loaves. Keep it in your refrigerator for up to a week feed as directed in our Stiff Sourdough Starter recipe when you want to bake bread again. Cut off 8 ounces (about 1 cup, lightly packed), round it up, and place it in a lightly oiled, covered container. Turn the dough out of the bowl onto a lightly floured surface. If it still feels stiff and cool, give it another fold and one more hour of rising time. Place it folded side down in the bowl, and let it rise for another hour.įold the dough one more time, and let it rise for 90 minutes. Gently deflate the risen dough by folding it please watch our video on how to deflate yeast dough for details. If your room is cooler, let it rise for 75 to 90 minutes. Let the dough rise for 1 hour at warm room temperature 76☏ is ideal. Knead the dough by hand for 2 minutes (1 minute on speed 2 using a stand mixer), then place it in an oiled bowl and cover it with plastic wrap. Blog Artisan sourdough bread tips, part 1 ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |