Sourdough Bread Dough Mixing Shaping Baking Recipe
Sourdough bread contains higher Lactobacillus bacteria than fresh leavened bread. dough made to rest for a long time Higher Lactobacillus means less phytic acid. And what does that mean? More mineral absorption increases (especially for those with iron and calcium deficiency) and facilitates digestion. You can keep it in the fridge for a long time, periods such as 2 weeks 1 month, long-lasting bread that stale late
When I want to get away from the troubles of the world a little bit, I knead bread. It is my reason for thousands of gratitude that a miracle emerges from the mixture of flour and water. I have been making sourdough bread at home for about a year. It is worth all the tiredness and effort to feel the texture of kneading and the change of its structure during the folding, especially the smell of cooking.
TABLE OF CONTENTS
0:00 - INTRODUCTION, INGREDIENTS YOU'LL NEED
0:20 - MIXING DOUGH
2:04 - ADDING SALT AND KNEADING
2:40 - BULK FERMENTATION
3:22 - SHAPING AND BENCH REST
4:37 FINAL SHAPING AND FINAL PROOF
5:58 - BAKING
When I want to get away from the troubles of the world a little bit, I knead bread. It is my reason for thousands of gratitude that a miracle emerges from the mixture of flour and water. I have been making sourdough bread at home for about a year. It is worth all the tiredness and effort to feel the texture of kneading and the change of its structure during the folding, especially the smell of cooking.
TABLE OF CONTENTS
0:00 - INTRODUCTION, INGREDIENTS YOU'LL NEED
0:20 - MIXING DOUGH
2:04 - ADDING SALT AND KNEADING
2:40 - BULK FERMENTATION
3:22 - SHAPING AND BENCH REST
4:37 FINAL SHAPING AND FINAL PROOF
5:58 - BAKING
