Скачать с ютуб Snow Day on the Homestead (No Talking/ASMR) - Farm Chores + Baking Sourdough (Recipe In Description) в хорошем качестве

Snow Day on the Homestead (No Talking/ASMR) - Farm Chores + Baking Sourdough (Recipe In Description)

This is my own sourdough recipe. I have borrowed bits and pieces from various other recipes along the way and have adjusted it to my preferences. I like a flavorful and soft loaf, so this includes more salt than other recipes and has a bit of sugar (which won't make the dough sweet but will keep the texture softer for longer and is far less than you will find in most store-bought loaves). I also like to use more starter than most recipes call for to give it a stronger flavor and I find that it does not affect the hydration (flour to water ratio) of the dough significantly enough to change anything. Ingredients: 300 grams warm water 100+ grams starter 35 grams sugar 500 grams bread flour 16 grams salt Instructions: Mix water, starter, and sugar. Add flour and salt, and stir just until the ingredients come together into a shaggy dough. Use your hands if you need to. Don't be concerned that it doesn't look like a beautiful smooth dough ball just yet, it will get there. Let the dough rest for 30-45 minutes. Perform the first series of stretches and folds. (Divide the dough into imaginary quarters. Grab one quarter, pull up to stretch it, and fold it over the quarter on the opposite side of the bowl. Turn the bowl 90 degrees. Repeat this process until you have stretched and folded all four quarters and have formed something that resembles a dough ball.) Let the dough rest for another 30-60 minutes. Perform the second series of stretches and folds. (The length of time you allow the dough to rest is related to the temperature - If it's cold, it will take longer for the dough to relax enough to stretch it again. If it's warm, the reverse will be true.) If the dough still needs to be worked more to come together, let it rest another 30-60 minutes, and perform a third series of stretches and folds. If the dough has a nice stretchy texture and holds together nicely, you can skip this step. The whole purpose of stretching and folding is to develop the gluten proteins which creates the satisfying and quintessential chewy bread texture. Allow to rise 6-12 hours until doubled in size. (See note about temperature and length of time above.) You can place the dough in the fridge and allow it to rise overnight if your timeline necessitates. I usually start the dough in the morning so that I can bake it by the evening. Once the dough has doubled in size, turn in out on the counter and shape it. Cupping the dough with your hands, press your pinky fingers firmly into the counter and roll the dough towards yourself. Repeat this until you have built enough tension on the surface of the loaf to keep its shape, but not so much tension that it tears. Preheat the oven to 450 and place the shaped loaf into a bread pan or dutch oven. Set aside to rest and rise for about an hour. Right before putting your loaf in the oven, score it. This breaks the surface tension created by shaping the dough and allows the loaf to expand when baking. Place the loaf in the oven, and bake at 450 for 20 minutes. Then reduce heat to 400 and bake for another 20-30 minutes. Take the bread out of the oven and allow to cool completely before slicing. This step is important as it allows the bread to continue cooking as it cools. I highly suggest slicing some while it's still a little warm and dipping it in a mixture of olive oil with a drizzle of balsamic, salt, and pepper. It is SO GOOD!