How to make sourdough
-100gr starter
-350gr water
-10-12 gr salt
-500gr organic all purpose flour
1) mix starter with water and salt
2) add flour and mix
3) cover it and let it rest for 30 min
4) after 30 min do the first stretch,cover it and let it rest for another 30 min
5) do the second stretch, cover it and let it rest for 6-8 hours for the first fermentation
6) after 6-8 hours stretch it (time to add any filling if using one like cheddar/jalapeños and stuff) if not adding anything just stretch do the folding ✉️
7) add some rice flour or regular all purpose to the cloth and place the folder dough on it and add some extra on top, cover it and let it rest inside the fridge for 12-24 hours for the second fermentation.
8) take it out of the fridge around 1-2 hours before baking.
9) time to turn on oven at 500 F
10) change the dough into the baking tray previously buttered and cover it with another baking tray (I will post that part with pictures) bake it for 30 min
11) after 30 min take it out and lower the temperature to 450 F uncovered it and it goes back to the oven for 15 min to get that golden crust.
DONE! Enjoy it 💓💓 it might seem like a lot of steps and complicated but it is truly not!!! I just wanted to explain as detailed as possible.
#doughrecipe #baking #sourdoughforbeginners #sourdough #sourdoughforbeginners
Sourdough making can initially seem intimidating, but with the right guidance and a bit of patience, anyone can master this artisanal craft. In this guide, we dive deeper into the process and explore techniques that ensure a scrumptious loaf every time. First, understand the importance of your sourdough starter; it not only ferments the dough but also gives it that distinctive flavor. Make sure your starter is bubbly and active—ideally, it should be fed regularly with equal parts flour and water. When mixing your ingredients, precision is key. We recommend using a kitchen scale to measure your flour, water, and salt accurately. This ensures consistency in your sourdough texture and taste. The resting periods after each stretch allow the gluten to develop, leading to a chewy, airy crumb—perfect for sandwiches or toasting. Remember, the longer the fermentation, the richer the flavor. Before baking, preheat your oven to 500°F to create an ideal baking environment, ensuring a crispy crust. Using a dutch oven or cloche can maintain humidity during the initial phase of baking, which is crucial for that beautiful rise and golden finish. After the initial bake, lower the temperature to 450°F to finish it off without burning. Finally, let your sourdough loaf cool before slicing; this helps set the crumb and improves flavor. With practice, you can experiment with flavors—think incorporating herbs, nuts, or even olives for a twist. Enjoy your baking journey and savor the delightful results of your efforts!