Fold the corners as would an envelope, making sure they overlap. Turn the dough onto a lightly floured surface. If you want to expedite the process, stick it in the oven and turn the light on. This usually takes about 2-4 hours, depending on the room temperature. If you forget and do it a bit later, that's totally fine.Īfter you've done three sets of stretch and folds, shape the dough in a ball, put in the bowl seam-side down, and let sit at room temperature for as long as it needs to double in volume. Then repeat the process 2 more times every 30 minutes. After all four corners are done, lift the dough up, gather the corners and flip upside down. Each stretch and fold is where you will pull each of the four corners of the dough up, stretching the dough, then fold it onto itself. Strong dough means bigger holes, airy crumb and explosive oven spring. This helps the dough develop gluten and become strong. Just mix and let the flour hydrate for one hour.Īfter one hour passes, start performing stretch and folds. No need to autolyze, add salt later or do any other fancy stuff. Mix all of the ingredients together in a bowl. This helps me easily integrate bread-making into my daily routine, making it a trivial extension of anything else I do. Since this is one of the breads that I make quite often, I keep things very simple. Rye flour adds a lot of flavor and a touch of sweetness. That's another trick I use to make really tasty bread. And if you substitute in a little bit of rye flour, the bread will be even better. This creates so much drama and excitement that you'll want to savor every bite. Now you have the slight sweetness contrast the bitter chocolate notes. It's like adding some sugar to dark chocolate. They taste insanely good! Who cares if a traditional French baguette has no sugar or honey in it? If it tastes good then I will be adding it.Īnd guess what, a bit of honey makes sourdough bread light years better too. I add honey to my French baguettes and people rave about them. Sure, you can make great sourdough bread with just flour, water, sourdough starter and salt, but if you add just a little bit of honey, your bread will be transformed. This kind of bread is a meal on its own.Īnother trick to making your bread irresistibly good is to add a sweetener. Ok, maybe I'd add a little butter, but nothing else. There was so much flavor in that bread that I would just break pieces off and eat it like that. The contrast created between this crust and the soft, slightly sweet crumb is mind-blowing. It was dark, crunchy, thick and chewy, with dark chocolate flavor and a slightly bitter taste. I loved the taste of that bread, but more so, I loved the crust. My grandparents had a wood-fired oven in which they baked bread from time to time. I achieve it by baking my bread with the oven door cracked-open for 25 minutes. There is one trick to making sourdough bread insanely tasty and flavorful, mimicking the way it used to be baked in wood-fired ovens.
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