Cuisine at Home's Naturally Leavened Sourdough Bread is made from their starter and utilizes a no-knead, stretch-and-pull procedure. Like their sourdough starter recipe, this takes a big chunk of a day and a bit of effort. It does include an option that allows you to prepare the bread one day and bake it the next.
Cuisine at Home's Naturally Leavened Sourdough Bread Yield: 1 round loaf
500 grams bread flour with a 12-13% protein count, such as King Arthur brand
350 grams (1 1/2 cups) water
50 grams (1/4 cup) sourdough starter
10 grams (1 1/2 tsp.) kosher salt
All-purpose or rice flour
- Combine bread flour, water, starter and salt in a bowl until it comes together into a rough, shaggy dough; cover and let rise 30 minutes.
- Pull, lift and stretch a small handful of dough from one edge across the rest of the dough; slightly turn bowl. Repeat pulling, lifting and stretching dough and turning bowl until dough feels less sticky and forms an almost smooth ball.
- Cover dough; let rest in a warm place for 45 minutes.
- Repeat pulling, lifting and stretching dough, and turning bowl procedure every 45 minutes for a total of 3 times. (The dough should be bouncy and smooth.)
- Place dough (after the last set of procedures) back in a warm place to rise until doubles is size, about 3 hours.
- Sprinkle banneton with a combination of all-purpose and rice flour or sprouted wheat flour* (or add a liner) once dough doubles in size.
- Turn dough onto floured surface; shape by pulling edges together to form a ball.
- Transfer dough to prepared banneton, smooth side down. Sprinkle sides and top of dough with all-purpose flour; cover and refrigerate 3 to 24 hours.
- Preheat oven to 450°F with a 5- to 7-quart covered Dutch oven inside for at least 30 minutes before dough is ready.
- Remove dough from refrigerator; uncover. Place parchment over dough, flip onto parchment and set on counter. Score top of dough with lame or sharp knife, cutting about 3/8” deep.
- Carefully remove Dutch oven from oven; remove lid. Transfer dough with parchment to Dutch oven, allowing excess parchment to hang over edges. Cover Dutch oven.
- Bake bread 40 minutes; carefully remove lid and continue baking until center registers 207-209° (on an instant read thermometer), about 10 minutes more.
- Carefully remove bread from Dutch oven; discard parchment.
- Transfer bread to a rack to cool completely, about 2 hours.
500 grams bread flour with a 12-13% protein count, such as King Arthur brand
350 grams (1 1/2 cups) water
50 grams (1/4 cup) sourdough starter
10 grams (1 1/2 tsp.) kosher salt
All-purpose or rice flour
- Combine bread flour, water, starter and salt in a bowl until it comes together into a rough, shaggy dough; cover and let rise 30 minutes.
- Pull, lift and stretch a small handful of dough from one edge across the rest of the dough; slightly turn bowl. Repeat pulling, lifting and stretching dough and turning bowl until dough feels less sticky and forms an almost smooth ball.
- Cover dough; let rest in a warm place for 45 minutes.
- Repeat pulling, lifting and stretching dough, and turning bowl procedure every 45 minutes for a total of 3 times. (The dough should be bouncy and smooth.)
- Place dough (after the last set of procedures) back in a warm place to rise until doubles is size, about 3 hours.
- Sprinkle banneton with a combination of all-purpose and rice flour or sprouted wheat flour (or add a liner) once dough doubles in size.
- Turn dough onto floured surface; shape by pulling edges together to form a ball.
- Transfer dough to prepared banneton, smooth side down. Sprinkle sides and top of dough with all-purpose flour; cover and refrigerate 3 to 24 hours.
- Preheat oven to 450°F with a 5- to 7-quart covered Dutch oven inside for at least 30 minutes before dough is ready.
- Remove dough from refrigerator; uncover. Place parchment over dough, flip onto parchment and set on counter. Score top of dough with lame or sharp knife, cutting about 3/8” deep.
- Carefully remove Dutch oven from oven; remove lid. Transfer dough with parchment to Dutch oven, allowing excess parchment to hang over edges. Cover Dutch oven.
- Bake bread 40 minutes; carefully remove lid and continue baking until center registers 207-209° (on an instant read thermometer), about 10 minutes more.
- Carefully remove bread from Dutch oven; discard parchment.
- Transfer bread to a rack to cool completely, about 2 hours.
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