Step By Step Process - Sourdough

Sourdough Bread Recipe Time Line Done

This recipe is important for making your rst sourdough Day Set Your Water Out: A day before making your bread,
bread. It includes measurements in both volume and metric Before pour cold water into a 16oz cup and leave it on the counter
units. Sourdough is a starter made of yeasts and bacteria. to remove the chlorine, which may interfere with your
These create avor and carbon dioxide, which creates the starter.
holes in the bread. To make bread, keep the temperature
around 70 degrees. A warmer environment helps the yeast Begin 1. Feed Your Starter: To begin making sourdough bread,
to multiply and produce more food for the bacteria, which take your sourdough starter out of the refrigerator. This
in turn produces more carbon dioxide. starter is like magic yeast! To feed it, mix 1/2 cup of
starter, 1/2 cup of water, and 1/2 cup of our in a bowl. Let
the mixture sit on your kitchen counter.
Keep the starter in the fridge for up to 7 days. Use a
refreshed starter at room temperature for the best results. 2h 2. Check Bubbles: Check your starter. If it's bubbly and
Use the water set aside the day before for both the starter has grown, it's ready to use. If not, wait until it bubbles.
and the bread. 2h 30m 3. Mix Flour and Water: Mix 4 cups of our and 1 ½ cups
of room temperature water in a big bowl. Stir until it forms
The remaining starter can be used for making more bread. a sticky dough. Please keep the extra our in the bag. You
You can nd King Arthur Whole Grain Bread our in most will need that for sprinkling on your work surface.
grocery stores. It is the type of our used for these loaves. 3h 4. Add Starter: Take 1/2 cup of your bubbly starter and
Earthfare sells the same our, but organic. add it to the dough. Mix it well. Put the rest of the starter
into the box it came in and put it back into the refrigerator.
Tools needed 5. Add Salt: Sprinkle 1 teaspoon of salt over your dough
1. Large bowl and mix it in.
2. Measuring cup 6. First Rest: Cover your dough with a clean cloth and let it
3. Something to mix the dough with rest on the counter for 30 minutes. This helps the dough
(or your hands!) relax.
4. Loaf pan 3h 30m 7. First Fold: Gently fold the dough over on itself a few
times in the bowl. Pick up one side and stretch up and to
5. Kitchen towel
the center of the dough. Rotate the bowl to ¼ and
6. Something to hold water in stretch. Do this two more times.
overnight
4h 8. Second Fold: Do another gentle fold of the dough in the
Ingredients Volume Scaled Bakers
bowl as described above.
Amount amount % 4h 30m 9. Third Fold: Yep, one more gentle fold of the dough in
Bread our 4 cup 500 g 100%
the bowl. It should start to feel more u y. Now it waits
until it doubles in size.
Water( room 1 1/2 cup 350 g 70% 5h 30m 10. Shape Dough: Take your fully proofed dough from the
temp) bowl and shape each into a loaf. Rub the oil onto the
bottom and sides of the loaf pan using the cooking oil. It
Salt 1 1/2 tsp 10 g 2%
should be a thin coating and not pooling oil in the bottom.
If it does, wipe it with a paper towel. Place the shaped loaf
into the pan.
An Example of What The Loaf May Look Like
6h 11. Preheat Oven: Preheat your oven to 425°F (220°C).
Make sure your oven rack is in the middle.
6h 30m 12. Final Rise: To determine if your bread dough is ready
to bake, check if it has risen. Gently touch the dough with
your nger and observe whether it leaves an indentation. If
the indentation slowly returns and does not fully bounce
back, it means the dough is ready to bake. If it quickly
springs back, let the dough rest for a few minutes before
baking.
13. Score: When the bread is ready, you need to score the
bread. Take a sharp knife and make a shallow cut across
the top of the bread, from one end to the other. This
allows the bread to fully rise in the oven. This is called an
“oven spring.”
14. Bake: Right after scoring, place the pan in the oven
and let it bake for 30 to 35 minutes or until the bread turns
golden brown. When done, the inside of the bread should
If you need to ask me anything, be at least 200 degrees Fahrenheit
please don't hesitate to get in touch. 7h 15. Cool: After baking your bread, it's important to let it
You can either send me an email at cool down before slicing it. To do this, take the bread out
[email protected] or DM me on of the oven and let it rest in the pan for 30 minutes. Then,
Facebook or Instagram using the you can remove it from the pan and place it on a wire rack
username @LOKALFOOD. If your or the counter to cool completely. This will help your bread
question cannot be answered over
to maintain its shape and texture.
email, we can arrange a time to
speak. 8h 16. Enjoy: After cooling, slice your homemade sourdough
FOLLOW US ON SOCI AL MEDIA bread and enjoy it with butter or your favorite toppings.
Congratulations on making your very own sourdough
lokalfood lokaltogo.com @lokalfood bread. It may take a while, but it's de nitely worth the wait.
Happy baking!

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Yeast Bread Recipe Time Line
Step By Step Process-Yeast Bread
Done
Another way to leaven bread is to use instant yeast. Duration

This is the most common way to leaven bread for Day Set Your Water Out: A day before making your bread,
home, grocery stores, bakeries, and restaurants. Before pour cold water into a 16oz cup and leave it on the counter
Whereas sourdough leavening uses the predominant to remove the chlorine, which may interfere with your
yeasts in the area where they are being made, instant starter.
yeast is a single strain of Saccharomyces cerevisiae.
Begin 1. Activate your yeast: Put ½ cup warm water in a cup
and add one packet of yeast with 1 teaspoon of sugar.
Let the mixture sit on your kitchen counter.
30m 2. Check Bubbles: Check your yeast, If it's bubbly and has
grown, it's ready to use. If not, wait until it bubbles.
30m 3. Mix Flour and Water: Mix 4 cups of our and 1 cup of
room temperature water in a big bowl. Stir until it forms a
sticky dough. Please keep the extra our in the bag. You
will need that for sprinkling on your work surface.
1h 4. Add Yeast: Add 1/2 cup water with your bubbly yeast
mixture to the dough. Mix it well.
5. Add Salt: Sprinkle 1 teaspoon of salt over your dough
and mix it in.
6. First Rest: Cover your dough with a clean cloth and let it
rest on the counter for 30 minutes. This helps the dough
relax.
1h 30m 7. First Fold: Gently fold the dough over on itself a few
times in the bowl. Pick up one side and stretch up and to
the center of the dough. Rotate the bowl to ¼ and
stretch. Do this two more times.
Follow videos from LOKAL Bread at
2h 8. Second Fold: Do another gentle fold of the dough in the
bowl as described above.
https://wjccschools.org/academics/ship/ch
allenge-clubs/ 2h 30m 9. Third Fold: Yep, one more gentle fold of the dough in
the bowl. It should start to feel more u y. Now it waits
until it doubles in size.
3h 30m 10. Shape Dough: Take your fully proofed dough from the
Post pictures of your breadmaking on bowl and shape each into a loaf. Rub the oil onto the
Facebook and Instagram at bottom and sides of the loaf pan using the cooking oil. It
#wjccshipchefs and on Padlet to be should be a thin coating and not pooling oil in the bottom.
entered in the prize drawing! If it does, wipe it with a paper towel. Place the shaped loaf
into the pan.
3h 30m 11. Preheat Oven: Preheat your oven to 425°F (220°C).
Make sure your oven rack is in the middle.
4h 12. Final Rise: To determine if your bread dough is ready
to bake, check if it has risen. Gently touch the dough with
your nger and observe whether it leaves an indentation. If
the indentation slowly returns and does not fully bounce
back, it means the dough is ready to bake. If it quickly
springs back, let the dough rest for a few minutes before
baking.
13. Score: When the bread is ready, you need to score the
bread. Take a sharp knife and make a shallow cut across
the top of the bread, from one end to the other. This
allows the bread to fully rise in the oven. This is called an
“oven spring.”
14. Bake: Right after scoring, place the pan in the oven
and let it bake for 30 to 35 minutes or until the bread turns
golden brown. When done, the inside of the bread should
be at least 200 degrees Fahrenheit
This project is brought to you thanks to
Lokal Bread and a grant from the 4h 30m 15. Cool: After baking your bread, it's important to let it
cool down before slicing it. To do this, take the bread out
Williamsburg Health Foundation! of the oven and let it rest in the pan for 30 minutes. Then,
you can remove it from the pan and place it on a wire rack
or the counter to cool completely. This will help your bread
to maintain its shape and texture.
5h 16. Enjoy: After cooling, slice your homemade sourdough
bread and enjoy it with butter or your favorite toppings.
Congratulations on making your very own sourdough
bread. It may take a while, but it's de nitely worth the wait.
Happy baking!

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