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Artisan Sourdough Bread Shaping (Two Loaves)
25 Std.Für 2Nutri-Score C€
C
25 Std.
25 Std.Artisan Sourdough Bread Shaping (Two Loaves)
was Sie brauchen
Zutaten
sourdough bread dough (after the first proof, enough for two loaves)Andere1,8 kg
flour (for dusting the proofing baskets)Vorräte30 g
pro Portion
Nährwerte
2.473kcal
- Kohlenhydrate
- 500 g
- Eiweiß
- 90 g
- Fett
- 13 g
was Sie verwenden
Utensilien
Teigkarte
Rührschüssel ×2
Schritt für Schritt
Zubereitung
- Schritt 1
Divide the dough
- Turn the proofed dough out onto a lightly floured or unfloured work surface
- Cut the dough in half with the dough cutter to make two loaves
- Schritt 2
Spread into a rectangle
- Gently pull one piece of dough into a rectangle shape
- Add inclusions at this stage if using any
- Schritt 3
Build tension
- Push the dough forward with the heel of your hand and pull it back towards you
- Spin the dough as you work so tension builds all around
- Continue until the loaf is nicely shaped and taut
- Schritt 4
Place in the proofing basket
- Lightly flour the proofing basket or a mixing bowl
- Flip the dough over with the round, flat side down
- Pinch together any seams that open on top
- Schritt 5
Second proof in the fridge
- Cover the basket with plastic wrap and secure a rubber band on top
- Refrigerate for at least 12 hours and up to 48 hours, ideally 24 hours