How To Make Sourdough Bread Kitchn Baking School Sourdough Bread

How To Make Sourdough Bread Kitchn Baking School Sourdough Bread First things first: make a sourdough starter. mix the starter with flour and water to create the leaven. mix the leaven with more flour and water to create the autolyse. fold the dough several times over the next 2 1 2 hours. after a few rounds of rising and resting, shape the dough and bake it in a dutch oven. Smooth side down, pat the dough down and shape into rectangles — about 10 inches by 8 inches. like a business letter, fold the dough into thirds, folding the top third down and the bottom third up towards the center. seal the bread by using the palm of your hand to knock out any air bubbles and form a tight skin.

How To Make Sourdough Bread Kitchn Sourdough Bread Making 8. pastry scraper. this is a useful tool to reach for when you’re dividing the dough, if the recipe calls for it, and when you’re shaping the dough. it’s a great sidekick in the kitchen, beyond bread baking, so it’s definitely worth investing in. buy: oxo good grips multi purpose stainless steel scraper, $10. Step 1: feed your starter. for a single loaf, mix 50g of starter with 50g of bread flour and 50g of lukewarm water (up to 85 degrees). scrape the sides of the jar, loosely cover, and mark the height on the outside of the jar with a rubber band or dry erase marker. Gently cup the dough, pulling and twisting until it forms a tight skin with surface tension on the outside of the dough ball. center the dough onto a piece of parchment paper, seam side down. use the parchment paper as a sling to lift the dough up and into a bowl. cover the bowl and let the dough rise for 1 2 hours. Feed a 1:10:10 or 1:20:20 ratio to maintain between 68f – 70f. for a 1:10:10 ratio, mix 5 grams of peaked starter, 50g of water, and 50g of unbleached strong flour in a clean 8 oz jar. vigorously stir for 1 min. mark the current level. close with a lid closely. leave at room temp until the next day.