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Tuesday 31 December 2024 18:23:35 GMT
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🍞✨ Beginner-Friendly Soft Sourdough Sandwich Bread ✨🍞 I first shared this back in August for back-to-school, but it felt only right to bring it back for the new year — especially with so many new faces here. This is one of my most approachable loaves and we’ll be doing inclusions with this dough soon, so I wanted it fresh in your saves. (Also yes — I mention dental surgery in this video. I’m fully healed and all good now 🫶) Ingredients • 500g bread flour • 150g active sourdough starter • 300g water • 25g maple syrup (or honey) • 20g avocado oil (or butter / olive oil) • 10g salt Instructions 1️⃣ Mix the water and starter first. 2️⃣ Add the remaining ingredients and mix until fully combined. 3️⃣ Cover and rest for 30 minutes. 4️⃣ Stretch & fold, then rest 30 minutes. 5️⃣ Coil fold, rest 30 minutes. 6️⃣ Final coil fold, leaving the dough seam-side down. 7️⃣ Let the dough bulk ferment until fully fermented. 8️⃣ Shape: • Gently stretch into a rectangle • Fold each side halfway toward the center • Roll up tightly, tuck the ends under • Place into a parchment-lined loaf pan 9️⃣ Cover and cold ferment overnight in the fridge. 🔟 Bake day: • Preheat oven to 425°F • Remove dough from fridge • Score 3 straight lines across the top • Lightly mist with water • Cover with a second loaf pan ➡️ Bake 20 minutes covered ➡️ Remove top pan, bake 10 minutes uncovered ➡️ Remove loaf from pan and bake 5–10 minutes directly on the rack. Let rest 1 hour before slicing. Soft, fluffy, and slices like a dream 🤍
🍞✨ Beginner-Friendly Soft Sourdough Sandwich Bread ✨🍞 I first shared this back in August for back-to-school, but it felt only right to bring it back for the new year — especially with so many new faces here. This is one of my most approachable loaves and we’ll be doing inclusions with this dough soon, so I wanted it fresh in your saves. (Also yes — I mention dental surgery in this video. I’m fully healed and all good now 🫶) Ingredients • 500g bread flour • 150g active sourdough starter • 300g water • 25g maple syrup (or honey) • 20g avocado oil (or butter / olive oil) • 10g salt Instructions 1️⃣ Mix the water and starter first. 2️⃣ Add the remaining ingredients and mix until fully combined. 3️⃣ Cover and rest for 30 minutes. 4️⃣ Stretch & fold, then rest 30 minutes. 5️⃣ Coil fold, rest 30 minutes. 6️⃣ Final coil fold, leaving the dough seam-side down. 7️⃣ Let the dough bulk ferment until fully fermented. 8️⃣ Shape: • Gently stretch into a rectangle • Fold each side halfway toward the center • Roll up tightly, tuck the ends under • Place into a parchment-lined loaf pan 9️⃣ Cover and cold ferment overnight in the fridge. 🔟 Bake day: • Preheat oven to 425°F • Remove dough from fridge • Score 3 straight lines across the top • Lightly mist with water • Cover with a second loaf pan ➡️ Bake 20 minutes covered ➡️ Remove top pan, bake 10 minutes uncovered ➡️ Remove loaf from pan and bake 5–10 minutes directly on the rack. Let rest 1 hour before slicing. Soft, fluffy, and slices like a dream 🤍


Just enjoying the day out on the water! ☀️🎣 Here's me in my hoodie and sunglasses, soaking up the sun while waiting for the big catch. #tiktokviral #catfishgirl #countrylife #hannahbarron #Love
Just enjoying the day out on the water! ☀️🎣 Here's me in my hoodie and sunglasses, soaking up the sun while waiting for the big catch. #tiktokviral #catfishgirl #countrylife #hannahbarron #Love


#single #married #lonely #akon #foryou
#single #married #lonely #akon #foryou
#formularios #fisica #preuniversitario formulas de física I
#formularios #fisica #preuniversitario formulas de física I

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