Shaping Sourdough
Italian Herbs and Cheddar Cheese :
Recipe :
350G flour
250G Water
70G starter
7G salt
Feeling :
Italian Seasoning , Sharp Cheddar cheese
Why my dough it’s not sticky while shaping?
First of all I never go for over high hydration you need to adjust the hydration according to the flour you choose to bake with .
In this case a strong bread flour 73% hydration gives me the best results.
Secondly I never skip Preshape which helps the dough to hold its shape while shaping and when I leave the dough uncovered on the counter the surface of the dough has the chance to dry out little bit makes the shaping process even smoother.
#shorts #sourdough #sourdougbread #baking #shorts
6 Comments
Recipe: 645g KA Bread flour, 115g KA whole wheat, 580g water, 150g 100% starter, 20g salt. How long is your bulk fermentation on this and do you overnight fridge ferment or just bake right away? I changed my bulk with 1hr autolyse (no salt), add salt and mix well, do 4 stretch and folds every 30min and then 1.5hr bulk for total 4.5hr at ~75F. Pre-shape and let rest uncovered 30min, shape and put in banneton and overnight fridge ferment. But if I bake the next morning my dough wants to spread out when out of the banneton…. Do I over proof and if yes, in what stage? Love you brother!
How high is this dough's hydration? Mine never behaves so nicely 😅
beautiful dough!
I have to do the pat pat pat after every shaping too. 😂❤
Хотела бы я такого соседа❤ чтобы всегда шёл вкусный запах хлеба, я бы каждый день покупала бы выпечку.❤❤
Magnificent dough and beautiful loaf results!