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Hey y’all! Welcome to the Easton Homestead. Today we are going to discuss how to properly proof sourdough bread.
Full recipe here:
100 grams sourdough starter
350 grams warm water
2 teaspoons salt
500 grams bread flour
Combine your starter and water into a bowl. Mix until the starter is dissolved. Add in your flour and mix until well combined. Sit aside for 30 minutes. Add in your salt and mix well.
Over the course of the next 4-6 hours, you’ll do four sets of stretch and folds. I personally place my dough in the oven with the light on. It’s a controlled environment for the temperature and has worked well for me. Make sure your oven is OFF! Your dough will appear “shaggy” before your first set of stretch and folds. With each set it will become more supple. Your loaf should grow some in size, but don’t focus too much on that. Proper proofing is the most important aspect.
Using a wet finger, push your finger inside the dough. It should spring back slowly but still leave an indent if the dough is proofed and ready to use.
On a countertop, place your dough down and use your bench scraper to shape the dough into a ball. This will give your loaf bulk.
Leave the dough on the countertop for 30 minutes to rest.
Next, take your hands and begin to fold the dough on top of itself. Your dough will look like a log now.
Fold the dough on top of itself until it forms a ball. Pinch the sides of the dough together. Roll it across the counter to make the seams as smooth as possible.
Place into your banneton basket. You can either put the dough in the fridge for up to 36 hours before baking or set it aside for 30-60 minutes while it takes shape in the banneton.
Preheat your oven to 450 degrees.
Place some corn meal into your Dutch oven, this will prevent the bottom of the bread from burning.
Place your Dutch oven inside for 30 minutes.
Place your dough on a sheet of parchment paper. Using a scoring tool, score your bread.
Very carefully place your bread into the Dutch oven with the lid on. Bake in the oven at 450 degrees for 25 minutes.
Remove the lid and bake at 450 degrees for another 20 minutes.
Carefully remove the bread from the Dutch oven.
Do not cut the bread for at least 2 hours. Allow the bread to completely cool before cutting it open. It will still be baking inside when you take it out of the Dutch oven.
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