Step by step guide for proofing your sourdough bread | Sourdough bread making
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- Опубликовано: 18 янв 2024
- 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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Can you explain why it seems you don't cover your dough while resting in your oven? The video shows that the top part of the dough has dried out after every time you let it rest.
Great job thank you Cant wait to try it.
This was so helpful! How long do you proof in the baneton? Do you do it in the fridge?
I put my loaf into the banneton and in the fridge for 5-12 hours
Thank you for this!
What is the bread recipe that you use?
The full recipe is in the description ❤
Did you show use the scoring technique? I must have missed it.
If I remember right I scored it off camera
If there’s 4 stretch & folds an hour apart but you say 4-6 hours. How much time do I wait between last stretch & fold to preshaping?
In your video you added the salt with the water and starter, in your recipe you say add the salt after setting aside for 30 mins and work in..does it make a difference. I followed the recipe.
I still can’t get it to not be sticky! I put mine in the oven (house is cold) and it expanded quickly instead of overnight on stove w/light on. But it was actually way more sticky out of the oven than when I leave it on counter over night 😢.
So you don’t cover the bowl with plastic wrap?
It’s only 72% hydration, so should not be sticky if the starter was good.
holy crap. I'm doing 3 sets of stretch and folds and then letting bulk ferment overnight. That seems way too long now that I see what you are doing.
Yes I’ve found if I left mine out over night it would over proof
How long did it spend in the banneton? At what temperature?
It all depends on how much starter is used and temp of your house/dough. I only use 10% starter and bulk ferment @ 68 degrees so overnight bulk fermenting works in my situation.
How is that not sticking to your fingers? I may need a new recipe, my dough is so sticky.
Are you using good bread flour or all purpose flour? You need the bread flour. And carefully weigh the ingredients. If its still sticky, especially at the beginning, wet your hand a bit.
@@chayaq6690 You are so right. I found a new recipe, not much different than the old one except it said use bread flour and it made all the difference. Many say all purpose is fine, I always end up putting more flour in while I stretch it or it didnt come together, when i wet my fingers the dough just got more gloppy. I am making progress. Thanks for the advice.
U didn’t show baking
The video is for proofing, not baking
And prebacking?