How To Make The Healthiest Sourdough Bread Ever Full Recipe Youtube Lightly flour the top of your dough rounds and flour the work surface. with this recipe use a little more flour on the surface than normal, the dough will be extremely sticky and wet. flip each round and shape into a batard (see notes below) or boule, whatever your preference. here’s a video of how i shape a bâtard. Add flour (you can use a mix of bread flour and whole grain, or use 100% whole grain). mix everything together until a shaggy dough forms. sprinkle salt on top of the dough and let it rest for 30 minutes. pinch knead the salt into the dough. perform one round of stretch & folds.
All Time Best Sourdough Bread Recipe вђ How To Make Perfect Recipes It’s mostly hands off — the dough is developed with folds, rather than kneading, then goes straight into a long bulk fermentation that’s flexible enough to fit your schedule. (those folds also make this higher hydration dough easy to handle.) once shaped, it undergoes another long rise, anywhere from 8 to 12 hours — whatever fits your. Prepare the seed and oat soaker – 9:10 p.m. in a tall jar, combine the 57g rolled oats, 25g sesame seeds, 25g pumpkin seeds, 16g sunflower seeds, 16g flaxseeds, 16g chia seeds, and 179g water. stir, cover the jar, and let sit until called for during mixing. 3. prepare the tangzhong – 8:00 a.m., the day of mixing. Pull out the dutch oven, close the oven, remove lid. score the bread in the bowl, using a very sharp knife, lame, razor blade, (or try scissors dipped in cold water), score the dough swiftly and deeply, at a 45 degree angle, 3 4 1 inch deep. one deep slash is just fine. or criss cross, or crescent shape. Mix about 25 grams of leftover sourdough starter (from the fridge) with 50 grams of water and 50 grams of bread flour. stir until everything is well combined. mark the top of the starter with a rubber band to see how much it grows overnight. then cover the starter and let it rise overnight (or for around 6 12 hours).
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