How to make seeded sourdough – Bake Bread Tutorial
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Shabbos Seeded Sourdough
I added seeds I liked ( I was supposed to soak them overnight * google told me and I forgot 🤦🏼♀️ ). I added the seeds after the first stretch and fold and was careful not to rip the dough.
Eli 🐘 my mascot is always hanging near my bread.
The Sourdough Recipe
100-110 starter
325 filtered room temp water
450 G Bread flour
50 G WW flour
Mix with danish whisk wait 30-40 min
An #autolyse is the gentle mixing of the flour and water in a bread recipe, followed by a 20 to 60 minute rest period. During this resting stage, gluten development begins and simple sugars start to form as starch is broken down.
You’ll see the dough is smoother and more elastic.
25 G water
10 G Kosher Salt
Cover an hour and Stretch-and-Fold and rest and repeat several times.
An alternative to traditional kneading used to develop gluten. This method is often used in high #hydration doughs and is performed periodically throughout the bulk fermentation. The concept is to take a corner of the dough, fold it upon itself, rotate the dough, and repeat.
I did a few pulls, shaped it and then put it in the fridge overnight #coldfermentation
Baked in a preheated sure oven.
#bread #breadmaking #stayhome #baking #bakingfromscratch #recipes #thefeedfeed #foodphotography #carbs #food52 #breadscoring #shabbatshalom #kosher #sourdough #breadtutorial
Original of the video here
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