Pain De Campagne French Sourdough Bread Fermenting For Foodies Warm the water to approximately 33 c 93 f), and mix it with the flour. leave the flour to hydrate for 15 30 minutes. once the flour has hydrated, mix in the sourdough starter and salt. see my post on sourdough bread techniques for detailed instructions on how to add in ingredients, fold the dough and form a loaf. Instructions. in a large mixing bowl, combine the bread flour, whole wheat flour, and salt. create a well in the center of the dry ingredients and pour in the water and sourdough starter. use a wooden spoon or your hands to mix until a shaggy, sticky dough forms. turn the dough onto a lightly floured surface.
Pain De Campagne French Sourdough Bread Fermenting For Foodies Place the dough onto a banneton (basket) with the closed off seam facing up, at 28~30c 60min~90min. 10. using a sharp blade cut a coupé along the top surface. 11. *need a stainless steel cover for baking. if you have a gas oven like i have, preset the oven to 250c cover the dough with a stainless steel cover and bake at 250c 10minutes manually. Baking. preheat your oven and baking vessel to 500f for 30 minutes. flip your dough from the proofing basket onto parchment paper (or directly into your hot baking vessel). score the top of the dough, and lift the parchment into the baking vessel. the internal temperature of your finished bread should be over 205f. Immediately reduce the oven temperature to 450°f and bake the covered loaves for 20 minutes. remove the lids from the dutch ovens and bake the loaves for 20 to 25 minutes uncovered, until they're a deep golden brown. remove the loaves from the oven and carefully turn them out of the dutch ovens onto racks to cool completely. 1) prepare the ingredients. in a mixing bowl, weigh the water and tare the scale. then weigh the sourdough starter in the same bowl. weigh the flour and the salt separately before amalgamating all the ingredients in the main mixing bowl. using a dough mixer:.
Comments are closed.