ID: a70460af...
This is a simplified, beginner-friendly recipe for classic homemade sourdough bread. The process is spread over two days but requires minimal active time, focusing on patience and technique. The result is a beautiful, crusty loaf with a wonderfully open and chewy crumb, perfect for slathering with butter.
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Prepare the levain and let it ferment for 6 hours. → Mix dough ingredients for autolyse, then add levain and salt. Bulk ferment for 3-4 hours, performing 3 sets of folds. → Divide, pre-shape, and final shape the dough into two loaves. → Proof the loaves in bannetons overnight in the refrigerator for 14-15 hours. → Bake in a preheated Dutch oven at 500°F for 20 mins (lid on), then at 475°F for 25-30 mins (lid off). Cool completely before slicing.
Prepare the levain and let it ferment for 6 hours. → Mix dough ingredients for autolyse, then add levain and salt. Bulk ferment for 3-4 hours, performing 3 sets of folds. → Divide, pre-shape, and final shape the dough into two loaves. → Proof the loaves in bannetons overnight in the refrigerator for 14-15 hours. → Bake in a preheated Dutch oven at 500°F for 20 mins (lid on), then at 475°F for 25-30 mins (lid off). Cool completely before slicing.
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Maintaining a warm fermentation temperature (around 78°F / 25.5°C) is key for proper dough development. An oven with the light on can serve as a makeshift proofer.
Using rice flour in the proofing baskets is highly recommended as it does not absorb moisture and prevents the dough from sticking.
Preheating the Dutch oven for a full hour is crucial for achieving a good 'oven spring' and a crispy crust.
Allowing the bread to cool completely on a wire rack before slicing is essential. Cutting into it while warm can result in a gummy texture as the crumb hasn't fully set.
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