sourdough reciepe -All you need to know

Here's the simple procedure regarding how to make your favourite sourdough reciepe on the word go

Ingredients – 150g/ 5.35 oz bubbly, active starter – 250g/ 8.80 oz warm water, preferably filtered* – 25g/ .90 oz olive oil – 500g/ 17.65 oz bread flour (not all purpose flour) – 10g/ .4 oz fine sea salt – fine ground cornmeal, for dusting

1.Make the dough in the morning or at night- it will come together in under 10 minutes

2.Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt.

3.After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.

4. Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size.

5. Remove the dough from the bowl, and place onto the floured section so that it does not stick.Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.

6. Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.

7. Now the dough needs to rise again, but for a shorter period of time. Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking

8.Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough.

9. Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400 F. Bake for 20 minutes.

10. Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture

Your favourite and yummy sourdough reciepe is ready on your table.Enjoy it with seasoned sauces.

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