Diastatic Malt Powder Sourdough Recipe

DoNothing Sourdough Bread Recipe King Arthur …

WebOnce the dough has risen, place a baking stone in the middle of the oven and a shallow (but rimmed) oven-safe pan in the bottom. Preheat the …

1. Weigh your flours; or measure them by scooping them into a cup and sweeping off any excess.
2. Mix together all the ingredients in a 2-quart dough-rising bucket (or other transparent straight-sided container that’s at least 2 quarts in size) until all the flour is incorporated into a very wet, sticky dough. Cover the dough and set it aside in a cool place (68°F to 70°F is ideal) for 14 to 24 hours, until the dough has doubled and the top surface is bubbly and just slightly domed. If your container isn't marked, it’s handy to use tape to mark where the dough starts so that you can easily tell when it's doubled. The rise time will vary depending on how cool or warm your kitchen is. At 70°F, the dough should double in about 16 hours.
3. Once the dough has risen, place a baking stone in the middle of the oven and a shallow (but rimmed) oven-safe pan in the bottom. Preheat the oven to 475°F.
4. Turn the dough out onto a floured work surface. Lift up the quarter of the dough farthest away from you, and fold it into the center. Repeat this stretching and folding with the quarter of dough nearest you, then the left and right sides, in that order. Form the dough into a ball.

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Multigrain Sourdough Sandwich Bread Recipe King …

WebDivide it in half, and pre-shape each half into a round. Let the rounds rest, uncovered, for 25 minutes. Lightly grease two 9" x 5" loaf pans. Shape …

1. To prepare your sourdough starter for use in the levain: The levain calls for fed (ripe, mature) sourdough starter; so if you don't feed your starter every day on a regular basis, take it out of the fridge and feed it at least twice, once in the morning and once at night, before using it.
2. If it's been refrigerated without feeding for awhile, you may need to give it several feedings over several days to bring it up to strength.
3. Your goal is a starter that doubles in size and looks quite active., To make the levain: The night before you want to make the dough, mix together the levain ingredients in a small, non-reactive bowl.
4. Cover the bowl, and let the levain rest at warm room temperature, about 75°F, for 10 to 12 hours; overnight is a good plan.

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