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Artisan Sourdough Bread Shaping (Two Loaves)
25 uVoor 2Nutri-Score C€
C
25 u
25 uArtisan Sourdough Bread Shaping (Two Loaves)
wat je nodig hebt
Ingrediënten
sourdough bread dough (after the first proof, enough for two loaves)Overig1,8 kg
flour (for dusting the proofing baskets)Voorraadkast30 g
per portie
Voedingswaarden
2.473kcal
- Koolhydraten
- 500 g
- Eiwitten
- 90 g
- Vetten
- 13 g
wat je gebruikt
Keukengerei
Deegsteker
Mengkom ×2
stap voor stap
Bereiding
- Stap 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
- Stap 2
Spread into a rectangle
- Gently pull one piece of dough into a rectangle shape
- Add inclusions at this stage if using any
- Stap 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
- Stap 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
- Stap 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