Score your sourdough with a sharp knife or double-edged razorblade. Then, transfer the loaf into the hot Dutch oven. Place the lid on and bake for 25 minutes. After 25 minutes, remove the lid and bake for 25 -30 minutes more or until desired color is reached. Remove the loaf and wrap it in a thick towel to rest.
Return to buttered bowl and top with buttered plastic. Let sit at warm room temperature until doubled in size again, about 1 hour. Remove from bowl, gently deflate, and work into a round boule about 6 inches in diameter. Place a clean dish towel in a medium bowl and generously dust with flour. Place boule, seam-side up, in bowl.
Courtesy Challenger Breadware. Designed by bakers, for bakers, this pan creates the perfect bread environment. It’s made out of heat-retaining cast iron to ensure your loaves get that crisp, golden crust, while a domed top keeps the ideal amount of steam inside. And, just like other cast-iron cookware, this pan was designed to last for pretty
It's called preshaping because it's the step right before you shape the dough into whatever your end loaf will be: a batard, a boule, a baguette, etc. At a high level, preshaping bread dough: Adds strength to the dough. Prepares the dough into a form for easier and more consistent final shaping. Creates a tighter, uniform surface on the dough.
Cover the bowl with a lid or plate and let stand until the flour absorbs the water, 30 to 45 minutes. Add the sourdough starter, salt and remaining 3 tablespoons water to the dough. Squeeze and
500g/1lb 1oz strong white bread flour, plus a little extra flour for finishing. 40g/1½oz soft butter. 12g/2 sachets fast action dried yeast. 10g/2tsp salt. About 300ml tepid water (warm not cold - about body temperature) A little olive or sunflower oil. Additional cold water, for creating steam in the oven. You'll also need:
Instructions. Combine the water, yeast, and ½ teaspoon of the sugar in a small bowl. Stir just until the yeast is dissolved. Cover with a towel and let stand until the mixture is foamy, about 5 minutes. In a large bowl, add the salt, remaining sugar, butter, yeast mixture, and 3 ½ cups of the flour, and mix.
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how to make a boule
