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Monday 26 October 2026 09:57:01 GMT
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a little sourdough baking from my kitchen before we headed to Tennessee! 🤎 some nights you just don’t have it in you to finish making bread, and that’s exactly what happened here! I was making three classic sourdough sandwich loaves, got through two good sets of stretch and folds, and decided I was done for the night. 😂 instead of letting my dough bulk ferment on the counter, I covered it and put it straight into the fridge! the next morning, I took it out, let it warm up and continue fermenting until it was nice and puffy, then shaped my loaves, placed them in my pans, and let them rise again before baking. and they turned out beautifully! 🍞 classic sourdough sandwich bread these recipes are for my 9x5-inch loaf pans. 1 loaf 100 g active sourdough starter 345 g water 475 g bread flour 10 g salt 2 loaves 200 g active sourdough starter 690 g water 950 g bread flour 20 g salt 3 loaves 300 g active sourdough starter 1,035 g water 1,425 g bread flour 30 g salt my process 1. mix your starter, water, flour, and salt until combined. cover and let rest for 30 minutes. 2. perform 3-4 sets of stretch and folds, about 30 minutes apart. normally, I let my dough continue bulk fermenting until it’s noticeably risen, airy, and puffy. 3. on this particular night, I only completed two sets of stretch and folds before covering my dough and putting it straight into the refrigerator. 4. the next morning, I removed it from the fridge and let it warm up and finish bulk fermenting until it was puffy and showing signs of fermentation. 5. divide your dough if making multiple loaves, shape, and place into your 9x5-inch loaf pans. 6. cover and let rise until noticeably puffy. the dough should look airy and have a gentle jiggle. 7. bake at 425°F with the lids on for 40 minutes. 8. remove the lids and bake another 5 minutes, or until the internal temperature reaches approximately 205°F. 9. remove from the pans and cool on a wire rack before slicing. a little reminder: the refrigerator slows fermentation, but it doesn’t completely stop it. if your dough hasn’t finished bulk fermenting before going into the fridge, you can let it finish the next morning! sourdough doesn’t have to be complicated, and sometimes you just need to work around your own schedule! I’ll be sharing more from our Tennessee adventure, along with some of my prerecorded baking videos while we’re away! #sourdoughbread #sourdoughforbeginners #sourdoughsandwichbread #sourdoughrecipe #sourdoughtips
a little sourdough baking from my kitchen before we headed to Tennessee! 🤎 some nights you just don’t have it in you to finish making bread, and that’s exactly what happened here! I was making three classic sourdough sandwich loaves, got through two good sets of stretch and folds, and decided I was done for the night. 😂 instead of letting my dough bulk ferment on the counter, I covered it and put it straight into the fridge! the next morning, I took it out, let it warm up and continue fermenting until it was nice and puffy, then shaped my loaves, placed them in my pans, and let them rise again before baking. and they turned out beautifully! 🍞 classic sourdough sandwich bread these recipes are for my 9x5-inch loaf pans. 1 loaf 100 g active sourdough starter 345 g water 475 g bread flour 10 g salt 2 loaves 200 g active sourdough starter 690 g water 950 g bread flour 20 g salt 3 loaves 300 g active sourdough starter 1,035 g water 1,425 g bread flour 30 g salt my process 1. mix your starter, water, flour, and salt until combined. cover and let rest for 30 minutes. 2. perform 3-4 sets of stretch and folds, about 30 minutes apart. normally, I let my dough continue bulk fermenting until it’s noticeably risen, airy, and puffy. 3. on this particular night, I only completed two sets of stretch and folds before covering my dough and putting it straight into the refrigerator. 4. the next morning, I removed it from the fridge and let it warm up and finish bulk fermenting until it was puffy and showing signs of fermentation. 5. divide your dough if making multiple loaves, shape, and place into your 9x5-inch loaf pans. 6. cover and let rise until noticeably puffy. the dough should look airy and have a gentle jiggle. 7. bake at 425°F with the lids on for 40 minutes. 8. remove the lids and bake another 5 minutes, or until the internal temperature reaches approximately 205°F. 9. remove from the pans and cool on a wire rack before slicing. a little reminder: the refrigerator slows fermentation, but it doesn’t completely stop it. if your dough hasn’t finished bulk fermenting before going into the fridge, you can let it finish the next morning! sourdough doesn’t have to be complicated, and sometimes you just need to work around your own schedule! I’ll be sharing more from our Tennessee adventure, along with some of my prerecorded baking videos while we’re away! #sourdoughbread #sourdoughforbeginners #sourdoughsandwichbread #sourdoughrecipe #sourdoughtips
L'app s'appelle Finanz. Comme Duolingo, mais pour l'argent. Gratuite. #fichedepaie #salaire #brutnet #educationfinanciere #argent
L'app s'appelle Finanz. Comme Duolingo, mais pour l'argent. Gratuite. #fichedepaie #salaire #brutnet #educationfinanciere #argent

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