The more lively and active your starter is, the better loaf you’ll produce.Because this bread has a long, slow fermentation, the bread has time to develop plenty of gluten without lots of kneading. A wet dough is a sticky dough and can be a bit fussy to handle.Pastry Chef tips for making artisan Sourdough Bread at home You should have fresh bread by lunch time.Leave the loaf at room temperature to rise for 1 1/2- 2 hours.Take the dough out first thing in the morning and shape the loaf.The dough can stay in the refrigerator for 2-3 days at this point.Allow it to ferment at room temperature all day and refrigerate the dough in the evening before going to bed. If your starter needs feeding, do that the night before or early in the morning of the day you want to make the dough.If the crust is not quite brown enough you can return the loaf to the oven to finish baking until deeply golden brown and very crisp.Remove the lid and continue baking another 20 minutes until the loaf is golden brown.After 20 minutes baking the loaf is well-risen but still pale.
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