Rustic Sourdough Bread Recipe

Rustic Sourdough Bread Taste of Artisan

WebMay 19, 2020 · Instructions. In a large bowl, dissolve sourdough starter and honey in water, add the rest of the ingredients and mix, squeezing the …

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1. In a large bowl, dissolve sourdough starter and honey in water, add the rest of the ingredients and mix, squeezing the dough between fingers. Cover and let rest for one hour.
2. After one hour passes, perform three stretch and folds every 30 minutes or so.
3. After you've done three sets of stretch and folds, let the dough ferment at room temperature for as long as it needs to double in volume, about 2-4 hours. To expedite the process, stick the dough in the oven and turn the light on.
4. Turn the dough onto a lightly floured surface. Fold the corners as would an envelope, making sure they overlap. Bring the seams together and pinch together. Flip and let rest for 20 minutes.

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Rustic Whole Grain Sourdough Bread Bread By Elise

WebApr 16, 2021 · Prepare an 8 or 10-inch oval banneton by dusting it with rice flour. Transfer the dough onto a lightly floured work surface. With the …

1. Add all the ingredients to a small bowl and stir to combine. Place the levain in a warm spot, preferably around 78°F/26°C for 5 hours or until it has doubled/tripled in size.
2. Four hours after you prepared the levain: Add flours and water to a large mixing bowl and mix until combined. How much water you will need depends on your flour and experience handling high hydration doughs. My recommendation is to start low with 270 grams of water and add more if needed. Cover the bowl and rest/autolyse for 1 hour until the levain is ready.
3. Prepare an 8 or 10-inch oval banneton by dusting it with rice flour.
4. Place your Bread Pan or large Dutch oven in the oven. Preheat for 45-60 minutes at 500°F/260°C.

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