Sourdough Bread Starter Recipe вђ Jesuisphoenix 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) 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.). Gently cup the dough, pulling and twisting until it forms a tight skin with surface tension on the outside of the dough ball. center the dough onto a piece of parchment paper, seam side down. use the parchment paper as a sling to lift the dough up and into a bowl. cover the bowl and let the dough rise for 1 2 hours.
Easy Sourdough Bread Recipe Savory Nothings Feed a sourdough starter 4 12 hours before starting the dough, ensuring it is active and bubbly. combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl. cover with plastic wrap or a lid and allow to rest for 30 minutes for the water to hydrate the flour. Place dough on parchment paper into a dutch oven, and put cover on it. bake for 20 minutes, covered at 450 degrees f. then remove cover, turn heat down to 430 degrees f, and bake for 25 more minutes, until bread is golden brown and crackly. remove from oven and place load on a cooling rack. To increase the sour flavor of this sourdough bread, add more whole grains (both to your sourdough starter and the dough itself), keep the dough warm (78°f 25°c or warmer), and lengthen the total fermentation time by keeping the dough in the fridge to proof even longer than the 16 hours specified in the recipe—24 hours is a good starting point. 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 browned and crispy on top. (for a less crusty finish, bake for the entire time with the lid on.) move to a cooling rack and allow the loaf to cool completely before slicing it.
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