However, 1 1/2 hours later it had I try to use my hands as little as possible when dealing with the dough at this point. Perform six sets of stretch and folds during the bulk. You want the dough to be smooth, elastic, and strong, but it doesn’t have to be fully developed, and it will still be shaggy. It has developed a personality of its own as I’ve expanded my baking repertoire and investigated the many facets of baking naturally leavened sourdough. I’ve also had great success with King Arthur varieties (specifically their bread flour when I need a bit of extra strength in my dough). Act quickly when handling this dough and rely heavily on your bench knife. Once your sourdough culture is ready to bake with, here are the essential steps for this Everyday Sourdough Bread Recipe with Starter: Mix the dough, until shaggy. Hate pouring excess sourdough starter down the drain? It’s hard to put into words just how much I enjoy this “my best sourdough recipe.” I bake it almost every week (sometimes multiple times if baking for friends and family), and yet every time I pull it from the oven, I smile. Salt – 10 grams. Seaweed Sourdough Recipe – Easy to Eat Eating Pacific Sea Moss in gel capsules is a convenient way of consuming the 3 to 6 grams of seaweed that appears to provide a range of benefits. Try to keep the dough at the listed temperatures if possible; use your oven with its light on inside, your microwave with a bowl of steaming water, or a proofer. Scattered open areas with that translucent webbing spanning from wall-to-wall, a dynamic movement to these areas, almost show you how shaping was carried out. It’s a highly hydrated dough that results in a loaf with an open and lacey interior contrasted by a thin, crispy crust. Don’t like capsules. Spread butter on one side of two pieces of bread (these will be the sides that sear in the pan). Preheat your oven to 450°F (230°C). Flour – 455 grams total. But what if you have trouble swallowing tablets. I’ve baked this loaf, or some variant of it, so many times I’ve lost count. Purchase our classic fresh sourdough starter – it’ll be ready for . Better for you, more potassium. Then, let the dough rest for 30 minutes, uncovered. This recipe will make 2 medium loaves or boules, or one giant whatever. This recipe is slightly condensed from Cynthia Lair’s new book, “Sourdough on the Rise,” reprinted with permission from Sasquatch Books. It’s the same with my Dad and his Italian restaurant, and the reason I’ll sometimes get a call in the middle of the afternoon: “hey, the pizza dough is incredible today, you should head over and grab some.”. I picked up a loaf of Seattle Sourdough from a store in town. You’ll also notice that compared with the photo at the beginning of bulk, the dough is smoother and holds its edges, folds, and creases more readily (most of the bumps and ridges you see are due to trapped gasses from fermentation). In the end, the dough should still be shaggy, but it will be more smooth and will start to hold itself together more in the bowl. A family-owned craft bakery in Seattle Through the Covid-19 pandemic Sea Wolf is dedicated to creating a safe and comfortable experience for our staff and customers. Read the Sourdough Bread (SEA) discussion from the Chowhound Restaurants, Seattle food community. For more information on how to calculated DDT, monitor temperature, and maintain temperature have a look at my post on The Importance of Dough Temperature in Baking. The photos to follow are the results of scattered recent bakes that all followed this process exactly and have a slightly different outcome. This is one of my first loaves. 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