@pershing_patisserie: Let’s Make Sourdough 🍞 | Part 2 Sourdough Bread Ingredients * Sourdough starter: 100g * All-purpose flour: 475g * Water: 325g * Salt: 2 tsp (10g) Tips & Tricks Use a glass bowl to knead/rise the bread. Don’t substitute for equipment that can be used. Wet dough: sit in fridge overnight (only until light) before baking in the oven. Directions 1. Add the flour, water, salt & starter to a large bowl. 2. Mix with a wooden spoon & sourdough hook until mixed together. Avoid over-mixing. 3. Cover in saran wrap (moistened) or a tea towel; let sit for 30 mins. 4. Do stretch & fold every 30 mins (total of 3–4 times). 5. Cover & let proof for 2–4 hrs (dependent on temperature). Dough should double in size. 6. Remove bread from bowl onto a floured surface. Roll the dough in circular tension to form a ball. 7. Place dough into a banneton basket or ceramic bowl. Flour the bowl first & the top of the dough. Place a circular tea towel or napkin over the bread. Place in a plastic grocery bag, tie & place in fridge for 12 hrs. 8. Preheat oven to 350°F with Dutch oven for 1 hr. 9. Remove bread from fridge onto floured parchment paper. Score the bread. 10. Bake for 20–25 min with lid on. 11. Finish baking at 415°F for 15–20 min with lid off. Follow along for more baking! 🍪 📸 Instagram: @pershing_patisserie 🎵 TikTok: @pershing_patisserie
