![]() ![]() Recipe adapted from Homemade Food Junkie. Allow to cool for 1–2 hours before slicing and enjoying. It should register at least 200✯ on an instant read thermometer inserted in the middle. Remove the lid and bake for another 10–15 minutes, or until the loaf is deep brown and sounds hollow when rapped on the bottom. Cover and bake in preheated oven for 30 minutes. 2:00 PM Add remaining ingredients, 100g sourdough starter, 25g honey and 10g salt. 11:00 PM Feed the starter and allow to double in volume (place the starter somewhere warm to have it activated in just a couple of hours) 1:00 PM Combine the 475g flour and 300g water. Be careful as the Dutch oven will be very hot. 9:00 AM Remove starter from refrigerator. Take the Dutch oven out of the oven and transfer the dough, parchment paper and all, into the Dutch oven. After about 15 minutes, mix again for a minute or two. Cover with plastic and let rest for 15 minutes. ![]() Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. In a separate bowl, combine the flours and salt. ![]() Score the surface of the dough with a serrated knife. Add the molasses, all the seeds and orange zest. Dust the top with flour and gently rub it over the surface of the dough with your hands. When the dough is done rising, invert one of the loaves onto a sheet of parchment paper. Established in 1993, Swiss Bakery is a beloved Mount Pleasant destination, serving families and restaurants as an Artisan Bread Specialist for over 25 years. Place a Dutch oven with its lid on in the oven to preheat as well. Place in refrigerator to rise for 3–4 hours.Ībout 45 minutes before you’re ready to bake the bread, preheat oven to 500✯. Fold the corners of the tea towel over to cover the dough. Invert dough ball into the bowl, bottom side up. Form into 2 balls and let rest for 20–30 minutes.Īfter the rest, shape the dough into 2 round, taught balls by gently cupping your hands around the dough and rolling it on the counter to create surface tension.ĭust a tea towel generously with flour. Pull the dough out of the fridge and scrape it onto a clean counter that’s lightly dusted with flour. Let the dough rest at room temperature for 1 hour after the final fold.Ĭover the bowl with a lid or plastic wrap and place in the refrigerator for 12–22 hours. Repeat the folding and resting 4-5 more times for a total of 5-6 turns/folds. Stretch and fold over the 4 corners of the dough. Let sit for 1 hour.Īfter 1 hour, sprinkle salt on top of the dough and mix it in with wet hands. Add flour and mix with a spatula until there are no dry clumps. In a large bowl, mix water and starter with a whisk. ![]()
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