#sourdoughtok
my tried & true sourdough method!! 🍞🤎 I promise sourdough is SO much more forgiving than the internet can make it seem!! there’s definitely a learning curve, but you do not need to have the perfect schedule or exact timing to make a really good loaf. save this for when you’re ready to give it a try!!♡ STARTER I usually feed my starter a 1:1:1 ratio, equal parts starter, flour & water, and wait until it has at least doubled in size before making my dough. FOR THE DOUGH • 360g water • 500g bread flour • 80–90g active sourdough starter* • 10g salt *I typically use 80–90g of starter, but you can use as little as 50g! More starter will generally make your dough ferment faster, so this is something you can adjust depending on your schedule/temp of your home. HOW I MAKE IT • Mix everything together until a shaggy dough forms. I like to knead/mix it with my hands for a few minutes to make sure everything is well combined. • Cover & let rest for 1 hour. • Start your stretch & folds! Gently stretch one side of the dough up and fold it over itself, turn the bowl, and repeat on all 4 sides. • Do 4 total rounds of stretch & folds over the next ~2 hours. About 30 minutes apart is ideal, but don’t stress about being exact!! 20 minutes, 40 minutes… your sourdough will be okay! • After your final stretch & fold, cover and leave the dough at room temperature to bulk ferment until it has roughly doubled in size. There isn’t one perfect amount of time for this! A warmer house + more starter = a faster rise, while a cooler house + less starter = a slower one. Watch your dough more than the clock! • Once doubled, shape your dough and transfer it to a rice flour-dusted banneton. • Cover and place in the fridge to cold proof for at least 5 hours and up to 24 hours. I usually leave mine overnight and bake the next morning! TO BAKE • Preheat your Dutch oven to 450°F. I like to give it plenty of time to get nice & hot! • Turn your loaf out onto a silicone bread sling or parchment paper. • Dust with flour if you want a pretty design, then score your loaf. Don’t forget to also give it a deeper expansion score so it has somewhere to open up while baking! • Bake at 450°F with the lid ON for 30 minutes. • Remove the lid, lower the oven to 415°F & bake for another 15 minutes, or until it’s beautifully golden brown. and now the hardest step… WAIT!! 😭 let your loaf cool completely before cutting into it. I usually wait around 4 hours so the inside has plenty of time to finish cooking. that’s it!! if sourdough has always felt way too complicated, consider this your sign to just try it. your first loaf doesn’t have to be perfect & you’ll learn SO much by practicing!!🍞 save this for your next loaf & leave any sourdough questions below!!🫶🏼 #sourdough #sourdoughtok #baking #cozyhobbies #homebody
Kendall Ferrari🧚🏼592,300 Aufrufe • vor 1 Monat
Wie GUT schaut das aus⚡️Zutaten: 575 g Weizenmehl 350 g Wasser 125 g aktiver Starter 11 g Salz Zugaben : Crispy Chili Oil Parmesan Bacon Etwas Lauch Zubereitung Mehl, Wasser und Starter vermischen und 30 Minuten ruhen lassen. Anschließend das Salz etwa 8 Minuten einarbeiten und den Teig weitere 30 Minuten stehen lassen. Danach eine Runde Stretch & Fold durchführen. Nach 30 Minuten folgt eine zweite Runde Stretch & Fold. Weitere 30 Minuten später eine Runde Coil Fold. Die anschließende Bulk Fermentation dauert – je nach Zimmertemperatur und Aktivität des Starters – etwa 1 bis 3 Stunden. Der Teig ist bereit zum Formen, wenn er eine leichte Wölbung zeigt, Bläschen sichtbar sind und nicht mehr stark an den Fingern klebt. Den Teig formen, ins Gärkörbchen legen und 8 bis 16 Stunden im Kühlschrank ruhen lassen. Zum Backen den Topf 45 Minuten bei 250 Grad vorheizen. Das Brot 25 Minuten bei 250 Grad backen, anschließend etwa 17 Minuten bei 210 Grad ohne Deckel. Vor dem Anschneiden mindestens eine Stunde auskühlen lassen. #sauerteig #brot #sourdoughtok
alinabstella2,100,000 Aufrufe • vor 9 Monaten
Jetzt wird wohl jeden Tag Pizza gegessen Zutaten: 125 g Sauerteigstarter 320 g Wasser 500 g Weizenmehl Type 550 10 g Salz Alle Zutaten verkneten und 1 Stunde ruhen lassen. Eine Runde dehnen und falten und den Teig bei Raumtemperatur ruhen lassen, bis er sich verdoppelt hat (3-6 Stunden) Den Teig in 4 teilen und kleine Bälle formen. Teiglinge abgedeckt 20 Minuten ruhen lassen Pizzen formen und belegen. Bei 220 Grad Umluft für ca 13 Minuten backen #sauerteig #sourdough #sourdoughtok #pizza
Nastya 🤍✨736,000 Aufrufe • vor 4 Monaten
🍞 I made the viral soft sourdough sandwich bread recipe — but I DOUBLED IT! 🤎 I wanted to make two loaves, so I doubled the entire recipe. And let me tell you… these came out SO soft and beautiful! 😍 🍞 DOUBLE BATCH INGREDIENTS • 600g water • 300g active sourdough starter • 60g olive oil • 100g honey • 1,000g bread flour • 20g salt ✨ Original recipe from @✭✭West Coast Jen✭✭ 300g water 150g starter 30g olive oil 50g honey 500g bread flour 10g salt I’m also experimenting with cutting one loaf while it’s still warm and waiting for the other loaf to cool completely 👀🍞 Which one do you think will have the better texture?! WARM or COLD? 👇🏼 #bread #sourdoughbread #sourdough #sourdoughstarter #sourdoughtok
TAMARA - Sourdough Bread House178,300 Aufrufe • vor 1 Monat
Crispy Chilli Oil, Spring Onion & Cheddar Cheese Sourdough Recipe with Timestamps🍞✨ I wish you could smell this one🤤 Recipe: 130g starter 320g water 500g very strong bread flour 10g salt Crispy Chilli Oil Spring Onions Cheddar cheese Add as much of the inclusions as you would like for your taste! As this inclusion loaf includes oil it is tricky to shape and can be flatter than standard loaves. But still DELICIOUS😍 As always - timestamps are a guide. Your bulk fermentation time will depend on factors like your doughs temp etc so might need longer or less time than mine! @Pyrex glass large bowl Save this for your next bake & follow me for more beginner friendly recipes & tips!🤍 #sourdough #sourdoughtok #sourdoughbread #breadtok #homebaking
Chloe Price🤍133,400 Aufrufe • vor 1 Monat
Sourdough Bulk Fermentation Guide Signs + Stages with Time Stamps HOW YOUR DOUGH TRANSFORMS: - Smoother texture - Visible bubbles - Dough Rises + Increases in Volume - Dome-shaped top - Stronger gluten - Jiggly movement - Becomes less sticky 🔍 IMPORTANT NOTES: - Bulk fermentation time will be different for everyone and depends on your environment, type of flour, starter strength, etc. - Bulk fermentation starts as soon as you add your starter to your dough #sourdough #sourdoughbread #sourdoughbaking #sourdoughtok #bulkfermentation
B R Y N N | TheSourdoughNerd724,100 Aufrufe • vor 1 Jahr
