Easy Sourdough Bread Recipe for Everyone(Step-by-Step tutorial) #sourdoughrecipe#howtomakesourdough
FOR SOURDOUGH STARTER:
-35 g starter
-35 g water
– 35 g sourdough starter
FOR DOUGH:
-280 g bread flour (80%)
-70 g whole wheat flour (20%)
-245 g water (70%)
-105 g sourdough starter (30%)
-7 g salt (2%)
PROCESS:
Feed your sourdough starter in a 1:1:1 ratio and leave until it reaches its peak. (~4-6 hours)
✓ Mix together sourdough starter, water, salt and flour (all ingredients). Mix everything together until combined well and let it rest for 40 minutes.
✓ Stretch and fold the dough. (Wet your hands. Take one edge of the dough and gently pull it upwards and out.Once the dough is stretched, fold it over towards the center of the dough ball. Rotate the bowl 90° and repeat the process: stretch, fold, rotate.Do this 4 times, each time stretching and folding a different side of the dough (north, east, south, west), until the dough starts to feel smoother and more elastic).
✓ Perform 3 sets of coil folding with an interval of 30-40 minutes (Reach under the dough with both hands, and gently lift it up from the sides of the bowl or container. Once the dough is lifted, rotate the dough back into the bowl or container with a slight twist, forming a “coil.” This twisting motion helps the dough stretch without tearing. Do this action 3-4 times around the perimeter of the dough. Each coil fold should be done gently, creating tension in the dough while avoiding deflation).
‣After the final folding let the dough proof for 30-40 minutes (this rest period between sets allows the dough to relax and the gluten to continue developing).
✓ Dust the work surface with flour. Transfer the dough to work surface and shape it as shown in the video (or in your usual way).
✓ Place the dough seam side up in a proofing basket. Cover it and transfer the dough to rise overnight in the refrigerator.
✓ Preheat the oven with the cast iron inside to 240°C (470°F) for 40 minutes.Take the dough out of the fridge, place it seam side down on parchment paper, score it with a bread lame (blade, knife) and bake for 20 minutes with the lid on.
✓ Remove the lid to release steam from the cast iron. Cover again and bake for another 15-20 minutes.
✓ At the end of baking, the bread should be golden brown. Remove the bread from the oven, cool and time to eat freshly baked bread.🤍
‼️My dough fermented for 7 hours at room temperature of 21-22°C (70-72°F).
‼️Cold proofing was 15 hours at 4.5°C(40°F).
‼️If your room temperature is higher, fermentation will take less time, if the temperature is lower, it will take longer.
‼️Before baking your dough should rise to 60-100%, depending on the flour you use.
Please let me know if this information was useful for you🙌🏻🫶🏻
ENJOY
THANK YOU FOR WATCHING🤍
#Sourdough#SourdoughBread
#SourdoughStarter#SourdoughBaking#BreadBaking#HomeBaking#BakingFromScratch#BreadMaking#ArtisanBread#BakingCommunity
#SourdoughLife#SourdoughLovers#SourdoughAddict#WildYeast#BakingBread#BreadLovers#CrustyBread#BreadArt#SourdoughLove#SourdoughTips
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7 Comments
FOR SOURDOUGH STARTER:
-35 g starter
-35 g water
-35 g bread flour
FOR DOUGH:
-280 g bread flour (80%)
-70 g whole wheat flour (20%)
-245 g water (70%)
-105 g sourdough starter (30%)
-7 g salt (2%)
PROCESS:
✓ Feed your sourdough starter in a 1:1:1 ratio and leave until it reaches its peak. (~4-6 hours)
✓ Mix together sourdough starter, water, salt and flour (all ingredients). Mix everything together until combined well and let it rest for 40 minutes.
✓ Stretch and fold the dough. (Wet your hands. Take one edge of the dough and gently pull it upwards and out.Once the dough is stretched, fold it over towards the center of the dough ball. Rotate the bowl 90° and repeat the process: stretch, fold, rotate. Do this 4 times, each time stretching and folding a different side of the dough (north, east, south, west), until the dough starts to feel smoother and more elastic).
✓ Perform 3 sets of coil folding with an interval of 30-40 minutes (Reach under the dough with both hands, and gently lift it up from the sides of the bowl or container. Once the dough is lifted, rotate the dough back into the bowl or container with a slight twist, forming a “coil.” This twisting motion helps the dough stretch without tearing. Do this action 3-4 times around the perimeter of the dough. Each coil fold should be done gently, creating tension in the dough while avoiding deflation).
‣After the final folding let the dough proof for 30-40 minutes (this rest period between sets allows the dough to relax and the gluten to continue developing).
✓ Dust the work surface with flour. Transfer the dough to work surface and shape it as shown in the video (or in your usual way).
✓ Place the dough seam side up in a proofing basket. Cover it and transfer the dough to rise overnight in the refrigerator.
✓ Preheat the oven with the cast iron inside to 240°C (470°F) for 40 minutes.Take the dough out of the fridge, place it seam side down on parchment paper, score it with a bread lame (blade, knife) and bake for 20 minutes with the lid on.
✓ Remove the lid to release steam from the cast iron. Cover again and bake for another 15-20 minutes.
✓ At the end of baking, the bread should be golden brown. Remove the bread from the oven, cool and time to eat freshly baked bread.🤍
‼️My dough fermented for 7 hours at room temperature of 21-22°C (70-72°F).
‼️Cold proofing was 15 hours at 4.5°C(40°F).
‼️If your room temperature is higher, fermentation will take less time, if the temperature is lower, it will take longer.
‼️Before baking your dough should rise to 60-100%, depending on the flour you use.
Please let me know if this information was useful for you🙌🏻🫶🏻
ENJOY
THANK YOU FOR WATCHING🤍
Sì grazie x la traduzione in italiano bellissimo pane 🤗👏
beautiful 🤩 thank you for sharing ☺️
omg that sound at the end…
the bread was literally breathing
That is impressive. Beautiful!
❤
If the top of my starter becomes hard on parts on top after few hours of feeding what does this mean?😢