The Sourdough Cookbook for Beginners: Learn the FINE ART of Fermented Bread and Become a Master Baker (Grace Dough's Cookbooks) by Dough Grace

Author:Dough, Grace [Dough, Grace]
Language: eng
Format: epub, pdf
Published: 2021-04-11T00:00:00+00:00

Wrap the dough and let it bulk ferment for 6 to 10 hours at room temperature, or until it has just about doubled in size. Flour your countertop, scrape your dough out onto it, and then shape the dough into a tube. While the dough rests on its seam, lightly oil your loaf pan, then place the dough in the pan seam-side down. Wrap and proof the dough within 2 to 4 hours. It is ready to bake when it has doubled in size or its highest part crests over the lip of a 9-by-5-by-2¾-inch loaf pan.

Preheat your oven to 350°F within 15 minutes. Dust the top of the dough with flour and score down the center. This dough tends to expand during baking, and a score will prevent a rupture on the side of the loaf.

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