For The Fun of It

Home Baking Sourdough Bread.

Preparation

The starter and the leaven.

 The Feeding Time

The Leaven

The Dough 

1. Autolyse.                                                                                                  2. Added the salt to the 

Bulk Fermentation

Kneading and Slapping

First Shaping
Dividing the Dough

First Shaping

Final Shaping

The dough-proofing on the banneton basket

Proofing

Put a lot of flour on the banneton basket before putting the dough to proof.

Retard Proofing in the Fridge for overnight up to 16 hours

Baking in a very hot oven.

1Place the pizza stone, the pot and the cover (Le Creuset) and set up the oven to 250 degrees C

2 Take the bread out from the fridge, place on a pizza peel lined with baking paper

3 Score the dough and take the hot pot out of the oven, place the dough on it, replace the cover.

4 Lower the heat, bake for 25 minutes

5 Take the cover off after 25 minutes baking, put it away somewhere safe, (it's very hot)

6 Continue baking the bread in the pot without a lid on, for 25-30 minutes

7 Take the pot out of the oven, transfer the freshly baked bread on a cooling tray

8 It will take about 2-3 hours to cool down.

9  Slice when it is completely cool

More Baking

 A new adventure in baking, and it has been fun.  A lot more learning, listening and practising.


Until Next Post
Susy