Getting Started with Sourdough: Creative Bread Making by Tom Kauffman

Author:Tom Kauffman [Kauffman, Tom]
Language: eng
Format: epub, azw3, mobi, pdf
Published: 2014-12-26T08:00:00+00:00

Mixing Instructions - Combine all the sponge with the water, mixing vigorously until it is completely combined. Add all the dry ingredients and combine, using the bowl scraper. Turn your bowl with one hand while you’re scraping the dry ingredients from the side of the bowl, until all the wet and dry ingredients form a moist ball. (If it appears too moist, resist the temptation to add more water). This replaces the traditional kneading process, and is the first step in creating the dough ball. It will be slightly sticky, but will soften up during the subsequent rises. You are finished when all the dry ingredients are moist and the resulting ball is firm and smooth. Cover bowl with bowl cover and let it rest.

Rest dough - After 60 minutes scrape the dough out of the bowl onto a counter, which has been lightly dusted with flour. Let the dough rest on the kitchen counter for ten minutes and gently stretch and fold dough over itself three or four times and let it rest until you have washed, dried and coated the mixing bowl with olive oil. You need to add enough oil (about 35 grams) so that when you place the dough ball in the bowl you can flip it over until all sides are covered with oil. This keeps it moist and prevents the dough from drying out during the subsequent rising time.

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