WEBStep 2: mix the dough. Once the starter has doubled in size, transfer it to a large bowl along with 350 grams of water. Stir the two together with a stiff spatula to distribute the starter …
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WEBPlace the dough in an oiled bowl, cover with plastic wrap, and let rise for 6 to 8 hours. Once risen, remove the dough from the bowl and gently knead for a couple minutes. Shape …
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WEBTransfer the parchment paper and dough to the dutch oven. If not using parchment paper, add a little flour to the bottom of the dutch oven to keep the dough from sticking to the …
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WEBPick up one side of the dough with both hands and pull it up, just before tearing, and fold it over to the other side. Rotate your container and repeat 4 or 5 times. That is one set. …
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WEBPreheat your oven to 450°F (225°C) and place a tray on a lower shelf in the oven. Safely and carefully turn the dough out onto a different floured flat baking tray. Gently, shape it …
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WEBPlace the shaped dough in a prepared bread basket or bowl. Rise a second time before baking, generally 1 to 2 hours. Score the dough. Bake, cool a bit, and ENJOY! To repeat …
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WEBPreheat oven to 350F degrees and line a baking sheet with a silpat or parchment paper. Set aside. Add all dry ingredients to a large bowl (almond flour, psyllium husk, coconut flour, …
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WEBCover and rise for 2-3 hours, or until doubled. Preheat the oven to 450°F. Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom not …
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WEBStep four: Mix The Dough (wet and dry). Pour the starter/water mixture into the flour mixture and stir, using a fork, into a thick, sticky ball. Switch to a wooden spoon. Mix the dough …
WEBStretch and fold dough twice, spacing the set 30 minutes apart. Cover and let ferment for 1 1/2 to 2 hours at room temperature (75°F). Shape dough into boule (round loaf) or …
WEBMix with the paddle attachment until all of the ingredients are well combined. Add the rest of the flour and switch to the dough hook. Knead on low speed for 7-8 minutes, or until the …
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WEBStretch about six folds. Shape back into a round or oval shape then cover. Let it rise for 6 to 8 hours (image 4). Once the dough has risen (image 5), lightly shape and score it. Dust …
WEBStep 4. To make the Chinese-style oil spread, whisk the vegetable oil with flour and a pinch of salt. You can add a tablespoon of maple for extra sweetness. The mixture should feel …
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WEBFirst, combine 1 cup of sourdough starter, 3 cups of whole wheat flour, and 1.5 cups of water in a large bowl. This will form the base of your bread. Cover the bowl with a clean …
WEBPlace on the cornmeal dusted parchment. Rub the tops with flour. Slash, if desired, using a lame or sharp knife. The second rise. Cover the rolls with heavily greased plastic wrap …
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WEBInstructions. Add your dry ingredients to a mixing bowl and lightly stir together. Add your wet ingredients and mix together gently, just until it forms a moist dough. Drop large …
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WEBPlace the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before …