See each ingredient for tips or substitutions. You will, however, need the following ingredients to make the master dough. This dough actually works best straight from the fridge. I wrote the recipe to be more concise so you don’t have to read through a huge chunk of words every time you want to bake bread.With this dough sitting in the refrigerator waiting for you, it's so nice not to have to worry about having ingredients on hand when making a fresh loaf of bread, or needing to let your dough rise to room temperature first. My suggestion is to cook from the tutorial a few times until you get the hang of it, and then transition to cooking from the recipe. I decided to give you a really in-depth, step-by-step photo tutorial because explaining something new can get kind of wordy. All you need is some parchment paper, a kitchen scale, a tea towel, a bowl, a serrated knife, and a Dutch oven or heavy baking sheet. But then I realized: no! I want to show you guys that you can make some amazing artisan sourdough bread at home without any fancy equipment. I was going to buy special bread-making equipment for this post so I could look all fancy and professional. I’ve added my own spin to it and adjusted it slightly to fit my needs. The recipe I originally used was from Homemade Food Junkie. If you follow my instructions carefully, I’m confident that you too can enjoy this amazing loaf. Today I’m going to be sharing the method I use to create drool-worthy sourdough bread. Recipe adapted from Homemade Food Junkie. ![]() Allow to cool for 1–2 hours before slicing and enjoying. Step 12 Remove the loaf to a cooling rack.It should register at least 200✯ on an instant read thermometer inserted in the middle. Remove the lid and bake for another 10–15 minutes, or until the loaf is deep brown and sounds hollow when rapped on the bottom. Cover and bake in preheated oven for 30 minutes. Be careful as the Dutch oven will be very hot. Step 11 Take the Dutch oven out of the oven and transfer the dough, parchment paper and all, into the Dutch oven.Score the surface of the dough with a serrated knife. Dust the top with flour and gently rub it over the surface of the dough with your hands. Step 10 When the dough is done rising, invert one of the loaves onto a sheet of parchment paper.Place a Dutch oven with its lid on in the oven to preheat as well. ![]() Place in refrigerator to rise for 3–4 hours.Ībout 45 minutes before you're ready to bake the bread, preheat oven to 500✯. Fold the corners of the tea towel over to cover the dough. ![]() Invert dough ball into the bowl, bottom side up.
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