Sourdough Sunday!

February 5, 2012 § 1 Comment

While most of you think today is Superbowl Sunday, it’s Sourdough Sunday for me! This was a three day process: build the starter Friday night, make the dough on Saturday, proof in refrigerator (retard) Saturday night and bake Sunday morning. It sounds like a lot of work, but it’s mostly waiting.

Sourdough starter ready to use Saturday morning after rising overnight (Friday)

Weigh starter into mixer bowl

Mix starter with water briefly

Mix dough briefly and rest for 30 minutes

A precise scale measures small amounts           (1 T salt = 20 grams = 2/3 ounce)

Add salt and knead for 4-5 minutes;     finished dough

Dough after 3-4 hour bulk rise with two folds

Divide and pre-shape dough loosely into rounds

Closeup of pre-shaped dough allowed to rest 5 minutes

Fold round like a letter, turn 90° and fold/roll furthest edge over towards you

Finished loaf shown seam up (upside down)

Place seam side up in well-floured banneton (basket) to proof overnight (Saturday) in refrigerator (this is called retarding)

This morning, risen loaves ready for baking

Invert loaves onto floured peel and score with a pretty pattern!

Loaves were baked at 450°F with “steam”

Cooled loaf sliced for Sunday brunch

SSS Brunch (Sunday Superbowl Sourdough)

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§ One Response to Sourdough Sunday!

  • Suzanne says:

    They look gorgeous and delicious! What fun to be baking bread when the weather is chilly. And oh-so-therapeutic 🙂

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