Sourdough Bread Recipe Using Starter

Simple Sourdough Bread {Using Starter!} i am baker

WEBMar 23, 2020 · Add all ingredients together in the bowl of a stand mixer with dough hook. Turn the mixer on 1-2 (never higher than 2 or medium-low) …

Rating: 4.9/5(66)
1. Add all ingredients together in the bowl of a stand mixer with dough hook.
2. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The dough will be sticky and doesn't quite form a ball. (If making by hand, knead for about 10 minutes.)
3. Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic and set aside for about 3 hours while the dough rises.
4. After 3 hours, turn the dough and gently start folding up the sides. Grab the dough at the side of the bowl and lift up and towards the center of the bowl. Press down, turn the bowl 90 degrees and repeat this several times.

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Easy Sourdough Bread (StepbyStep Guide Feasting …

WEBApr 11, 2020 · Step four: Mix The Dough (wet and dry). Pour the starter/water mixture into the flour mixture and stir, using a fork, into a …

Rating: 4.9/5
1. Twelve hours before mixing your dough, feed your sourdough starter, leaving it out on the counter making sure it doubles in size within 6-8 hours. (See notes for extra sour). OR, if you keep your starter in the fridge and fed it in the last 7 days- it is OK to use it straight from the jar, cold, without feeding. Best to use starter after it peaks, when it is “hungry”.
2. PLEASE use a kitchen scale if this is your first loaf. Weigh the flour in a medium bowl (***zeroing out the weight of the bowl). Then add salt, spices, seeds. Mix starter and water in a small bowl until cloudy and well mixed. Pour the starter-water into flour incorporating all the flour using a fork or wood spoon. It should be a thick, shaggy, heavy, sticky dough. See video. Mix for about 1-2 minutes using the wood spoon– it will be hard to mix. Don’t worry about tidy dough here, just get the flour all mixed in and cover with a wet kitchen towel and let rest 15 minutes. It will loosen up as it rests. (Alternatively, mix starter and water in the bowl first, then add the salt and flour-like in my 3rd video- either way works.)
3. (See the 1st video in post) With one wet hand (put a bowl of water next to you) pull the dough from one side and stretch it upward, then fold it up and over to the center of the dough. Quarter turn the bowl and repeat, stretching up and folding it over the middle, repeat for about 30 seconds or until the dough gets firm and resists. This helps strengthen the gluten. Cover, rest, and repeat the process 15 minutes later. With wet fingers, stretch up and fold over, turning, repeating, for 30 seconds until the dough gets firm and resists. Then turn the dough over in the bowl. Yes, you could do this a couple more times if you would like to build the gluten, but not imperative. 🙂
4. Proof overnight, at room temp. Cover the bowl with plastic wrap, wax wrap, or a damp kitchen towel (to keep the moisture in) and place it on your kitchen counter for 8-12 hours. (see notes on temperature) 68-70F is the ideal temp. (If it is warmer, check at 6-8 hours. If it is very cold, it may take up to 18 hours in winter.)

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The Best Beginner Sourdough Bread Recipe

WEBJun 11, 2020 · Place the lid on the pot and bake for 20 minutes. Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply …

Rating: 4.6/5(44)
1. In a large bowl, combine the starter and water.
2. Stir in the flour, and then add the salt.
3. Use a fork to mix everything together until it becomes stiff– then switch to your hands to bring the dough together in a rough ball (Remember: don’t overmix! This is supposed to be a no-knead-style wet dough.)
4. Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.

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