How To Make Great Sourdough Bread With High Protein White Bread Flour

How To Make Great Sourdough Bread With High Protein White Bread Flour No blanket percentage works for all flour, but for me, it’s usually an increase of 5 to 10% water to total flour weight in the recipe (in baker’s percentages —for example, if a recipe calls for 1000 grams of all purpose white flour and 700 grams water; i would use 1000 grams high protein flour and 800 or 850 grams water for a 10 to 15%. The top 3 reasons i use as little high protein white bread flour as possible. (1) avoid a gummy crumb. (2) avoid a tough, chewy texture. (3) can result in dense loaf if not properly hydrated. the best way to bake sourdough bread with high protein bread flour. (1) increase dough hydration. (2) use the autolyse technique.

How To Make Great Sourdough Bread With High Protein White Bread Flour Autolyse premixing the dough. weigh out your sourdough starter and water into a large ceramic or glass bowl.mix the water and starter together briefly. then add your flour and salt and mix whole lot together to form a shaggy dough. cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. Bake. preheat a casserole dish dutch oven in the oven at 250 degrees celsius. after 45 minutes, carefully transfer dough to a sheet of baking paper. score the tight surface of the dough to any extent your artistry desires. transfer to the (hot) casserole dish, putting the lid firmly on top. Lightly flour the top of your dough rounds and flour the work surface. with this recipe use a little more flour on the surface than normal, the dough will be extremely sticky and wet. flip each round and shape into a batard (see notes below) or boule, whatever your preference. here’s a video of how i shape a bâtard. Reduce the heat to 425 f. bake the dough, with the lid on for 20 minutes. then, remove the lid and bake for an additional 30 35 minutes or until golden brown. here’s what the dough will look like after you take off the lid (please ignore my sparkling oven…).

Homemade Artisan Sourdough Bread Recipe The Woks Of Life Lightly flour the top of your dough rounds and flour the work surface. with this recipe use a little more flour on the surface than normal, the dough will be extremely sticky and wet. flip each round and shape into a batard (see notes below) or boule, whatever your preference. here’s a video of how i shape a bâtard. Reduce the heat to 425 f. bake the dough, with the lid on for 20 minutes. then, remove the lid and bake for an additional 30 35 minutes or until golden brown. here’s what the dough will look like after you take off the lid (please ignore my sparkling oven…). Gently pick up the shaped dough, flip, and transfer into your floured banneton, with the seam side facing up. drape a linen over the basket (to capture any condensation) and cover the banneton with a plastic bag. seal with a clip and allow the dough to rest at room temperature for 10 minutes. step 8: final proof. Mix about 25 grams of leftover sourdough starter (from the fridge) with 50 grams of water and 50 grams of bread flour. stir until everything is well combined. mark the top of the starter with a rubber band to see how much it grows overnight. then cover the starter and let it rise overnight (or for around 6 12 hours).

Sourdough Homemade Bread With High Protein White Flour Cut Into Gently pick up the shaped dough, flip, and transfer into your floured banneton, with the seam side facing up. drape a linen over the basket (to capture any condensation) and cover the banneton with a plastic bag. seal with a clip and allow the dough to rest at room temperature for 10 minutes. step 8: final proof. Mix about 25 grams of leftover sourdough starter (from the fridge) with 50 grams of water and 50 grams of bread flour. stir until everything is well combined. mark the top of the starter with a rubber band to see how much it grows overnight. then cover the starter and let it rise overnight (or for around 6 12 hours).