Over the years, I've tweaked and changed my way so I found something unique in baked preference and in a daily schedule.
There is no need for a pedal and you do not need a bread machine or a stand mixer.
I gave my knowledge of the charming Celia from Fig Jam and Lime Cordial who initially inspired my journey from sourdough.
Now, without further ado, I offer the longest participation of all (take a cup of coffee!).
Just a last thing: Bread bread dough is more than a recipe ... it's an understanding. You will notice that there are similar recipes there, however, there are no two loaves that look alike. The process has to do with the way, time and personal touch. Use this tutorial as a guide and make your own adjustments on the move.
Once you have established a bread program (see below) the process becomes an impending rhythm, and in the end, you will have created your own masterpiece that is the ultimate reward.
INGREDIENTS :
- 5.35 oz / 150g active, fed starter
- 8.80 oz / 250g warm water, preferably filtered
- .90 oz / 25g olive oil
- 17.65 oz / 500g bread flour (not all purpose)
- .35 oz / 10g fine sea salt
- fine ground cornmeal, for dusting
- *6 quart Dutch oven
- ** This recipe was tested with King Arthur, Gold Medal + Pillsbury bread flour
INSTRUCTIONS :
- To make the dough: Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. Rest (autolyse) for 30 minutes.
- After the dough has rested, work the dough in the bowl into a rough ball,about 15 seconds.
- Fоr thе full rесіре, Click here
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