Sourdough Method
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Hello!
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Get your mixing bowl, scale, and ingredients ready
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Zero your scale with the bowl
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Add 200g sourdough starter
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900grams of high grade flour
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20grams flakey salt
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620(ish) grams of water. Adjust based on humidity and starter/flour water content.
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Mix well with a dough hook at low speed
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Dough should slowly run off the hook and not stick to your finger when you tap it
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Wipe the dough off the hook and let it rest in the bowl for 30mins
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Now is a good time to feed your starter. 50g whole meal flour and 50g water. Mix well
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Pour dough into a medium/large bowl
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Fold 10-12 times then cover with a dish towel and rest 2 hours
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Fold again, 6-8 times. Cover and rest it 2 hours
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Fold 6-8 times and rest covered 1 hour
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Preshape and rest
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Preshape round loaf
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Tighten loaf
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Preshape long loaf
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Preshape long loaf
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Rest covered for one hour
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Prep your pans by flouring the bottoms
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Preshape and tighten again, then place into the pans
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Into the pans and flour the loaves
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Into the fridge uncovered overnight.
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Side note, check your starter
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Preheat oven to 230°C and remove bread from fridge
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Score bread. Use a clean razor blade or craft knife
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Lids on the pans and into the oven for 30 mins, middle rack
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Side note: pans with lids versus no lids and a water bath
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Turn oven down to 180°C, remove lids and bake for 25-35mins
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Grab a cooling rack. An unused oven rack works well in a pinch
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Once the bread has browned nicely on top, it’s time to pull it out.
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Remove loaves from pans and place on the cooling rack
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Thanks!!
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