Basic Sourdough Bread
Overview
The first sourdough bread from "The Apprentice Baker". The ingredients are as simple as steamed buns, flour, salt, and water. First use the foaming starter to make the solid starter, and then use the solid starter to make the dough. The fat, white dough is also reminiscent of giant steamed buns. Among several recommended shaping methods, the torpedo shape was chosen. It's easier to just make two cuts when you grow up. It's such a big, white shuttle. I was reluctant to cut deeply, but when I baked it, I found that the edge of the knife was still too shallow and did not make a big opening. But the color is so attractive. Thick and crispy on the outside, soft on the inside, chewy and delicious. . . .
Tags
Ingredients
Steps
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Solid starter: 28 grams of foaming starter, 32 grams of high-gluten flour, 10 grams of water
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Mix the starter and flour,
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Add water,
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Stir until the flour absorbs all the water.
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Place in a small bowl, cover with plastic wrap, and ferment at room temperature.
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When the volume of the starter doubles, place it in the refrigerator and refrigerate overnight. Take out and warm up 1 hour before use.
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Main dough: 144g high-gluten flour, 3.5g salt, 90g warm water
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Pour the starter and dough ingredients into the bread machine,
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Stir until the film can be pulled out.
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Roll into a ball, place in a large bowl, and ferment at room temperature.
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The dough volume has doubled.
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Carefully remove the dough from the bowl, trying not to deflate the dough.
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Carefully shape into an olive shape.
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With the seam facing down, place it on a baking sheet and ferment for 2-3 hours,
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Let the dough double in size and make cuts on the surface,
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Put it in the oven, middle and lower layers, heat up and down to 230 degrees, use steam to bake, or spray water every 30 seconds for a total of three times,
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When the surface of the bread is golden brown, take it out of the oven and let it cool.
