Boulangerie
Artisan Sourdough Bread Shaping (Two Loaves)
25 hPour 2Nutri-Score C€
C
25 h
25 hArtisan Sourdough Bread Shaping (Two Loaves)
ce qu’il vous faut
Ingrédients
sourdough bread dough (after the first proof, enough for two loaves)Autres1,8 kg
flour (for dusting the proofing baskets)Épicerie30 g
par portion
Nutrition
2 473kcal
- Glucides
- 500 g
- Protéines
- 90 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Coupe-pâte
Saladier ×2
pas à pas
Préparation
- Étape 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
- Étape 2
Spread into a rectangle
- Gently pull one piece of dough into a rectangle shape
- Add inclusions at this stage if using any
- Étape 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
- Étape 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
- Étape 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