Ingredients: -250g active sourdough starter - 400g bread flour - 10g salt - 300g water instructions: 1. Mix & Autolyse: Combine your active sourdough starter with cold water (320g). Add bread flour (400g) and salt (9g). Mix until a dough forms. Let it rest for 30 mins (autolyse). 2. Folding Technique: Over 4 hours, perform a series of folds every 30 mins. Wet your hand, lift a side of the dough, stretch it upward, and fold it over the center. This enhances the dough's structure. 3. Shaping: Gently transfer the dough to a floured surface and shape it into a round loaf. 4. Cold Proof: Place the shaped dough in a floured proofing basket or a bowl lined with a towel. Cover it and let it proof in the refrigerator for 6-12 hours or overnight. 5. Baking: Preheat your oven to 500 °F with a Dutch oven inside. Carefully transfer the cold, proofed dough to the Dutch oven, score the top, and bake with the lid on for 30 mins, then remove the lid and reduce the temperature to 450°F for 15-20 mins until it's beautifully golden. 6. Cool & Enjoy: Let your artisanal sourdough bread cool on a wire rack before slicing.
Beautiful! I am curious to know when you make the final scoring cut so that your bread opens up the way it does while baking. Do you bake it for a bit and then make the final cut? Also, how deep do you cut? I tried creating a similar design recently but my center wouldn't "split" and I couldn't quite figure out why. Thank you for your guidance and the inspiring content you share!
Thank you for your kind words! I make the final scoring cut after the first 7 minutes of baking. The key is to wait until the crust has set a bit but isn't too hard yet. I make a relatively shallow cut to allow for the pattern to bloom. It's important to remember that many factors, including dough hydration and oven conditions, can influence how the bread opens up. Keep experimenting, and I'm sure you'll achieve your desired results.
Ingredients:
-250g active sourdough starter
- 400g bread flour
- 10g salt
- 300g water
instructions:
1. Mix & Autolyse: Combine your active sourdough starter with cold water (320g). Add bread flour (400g) and salt (9g). Mix until a dough forms. Let it rest for 30 mins (autolyse).
2. Folding Technique: Over 4 hours, perform a series of folds every 30 mins. Wet your hand, lift a side of the dough, stretch it upward, and fold it over the center. This enhances the dough's structure.
3. Shaping: Gently transfer the dough to a floured surface and shape it into a round loaf.
4. Cold Proof: Place the shaped dough in a floured proofing basket or a bowl lined with a towel. Cover it and let it proof in the refrigerator for 6-12 hours or overnight.
5. Baking: Preheat your oven to 500 °F with a Dutch oven inside. Carefully transfer the cold, proofed dough to the Dutch oven, score the top, and bake with the lid on for 30 mins, then remove the lid and reduce the temperature to 450°F for
15-20 mins until it's beautifully golden.
6. Cool & Enjoy: Let your artisanal sourdough bread cool on a wire rack before slicing.
Art❤
Beautiful! I am curious to know when you make the final scoring cut so that your bread opens up the way it does while baking. Do you bake it for a bit and then make the final cut? Also, how deep do you cut? I tried creating a similar design recently but my center wouldn't "split" and I couldn't quite figure out why. Thank you for your guidance and the inspiring content you share!
Thank you for your kind words! I make the final scoring cut after the first 7 minutes of baking. The key is to wait until the crust has set a bit but isn't too hard yet. I make a relatively shallow cut to allow for the pattern to bloom.
It's important to remember that many factors, including dough hydration and oven conditions, can influence how the bread opens up. Keep experimenting, and I'm sure you'll achieve your desired results.
@@Talking_about_bread This is super helpful. Thank you so much!
Are you useing rice flour ?? And do you use any steam while baking ??
It's amazing. Please provide the recipe ingredients so I can try it 😋😋
Please I need a good starter recipe thanks 🙏🏻 😊
Coming soon!
ابداع😊
Lo horneas directamente en el horno o usas una olla o dutch oven? Gracias. Lo que haces es precioso ❤
What The nome of form of rest
A receita por favor ❤❤❤
Zudat bitte
Dog. Just bake the damn bread and get on with it 😂
It's not about baking it DOG it's about the design