Sourdough Bread: Beginners Guide with Bakers Recipes and Techniques for Baking Artisan Bread, Sweet and Savory Pastry, and Gluten Free Sourdoughs by Kaitlyn Donnelly

Author:Kaitlyn Donnelly [Donnelly, Kaitlyn]
Language: eng
Format: azw3
Published: 2020-06-28T00:00:00+00:00

Directions

Add butter, flour, salt, and sugar to a stand mixer bowl and fit the paddle attachment. Set to low speed and mix until butter looks like crumbs.

Pour in warm water and starter. Mix until all flour is absorbed. The dough should be elastic and sticky. Cover, using plastic wrap, and leave for 30 minutes in a warm place.

Set the dough hook and mix for 6–8 minutes on a low–medium speed. The dough should be supple, soft, and doesn’t stick to hand.

Cover, using plastic wrap, and leave overnight in a warm place to double in size.

Grease a 9×5–inch pan with butter.

Place the dough onto a floured work space and flatten its surface to release all large air bubbles.

Tuck the dough ends underneath and roll it into a log. Leave it for 5–10 minutes to rest.

Cup your dough and pull it to you to tighten its shape. Transfer the dough to the greased pan (seam–side down). Cover, using buttered plastic wrap, and leave for 1–2 hours in a warm place to rise to 1–inch.

Preheat oven to 375ºF.

Bake for 45–50 minutes until you get a golden–brown color.

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