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Step 6 Scoring and baking the same day sourdough bread. When the dough is ready to bake, preheat the oven to 500oF with the Dutch oven and its lid inside. When the oven is ready, flip the dough over on parchment paper or a bread sling. Now, score the loaf as you like. Transfer it to the Dutch oven and cover.
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Preheat a dutch oven to 500°F for 1 hour. Place dough on a piece of parchment paper. Dust the top of the dough with flour, if desired, and score with lame or razor blade. Carefully, transfer the piece of parchment paper with the dough into the hot dutch oven.
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How to make Same Day Sourdough Bread. Put the sourdough starter, warm water, salt, honey, and 2 1/2 cups of bread flour (400 grams) into the bowl of a stand mixer. Set the remaining 1/4 cup (40 grams) of bread flour aside. Using a spoon, roughly mix the contents of the bowl just until it comes together into a shaggy dough.
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Step 5. Turn the dough out on a piece of parchment paper, score, and bake for 30 minutes inside the dutch-oven. Then, lower the temperature to 220 degrees Celsius.
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Preheat your oven to 400 and score the tops of the loaves with a few simple cuts. Place your loaves in the preheated oven and drop the temperature to 350. Bake for 40-50 minutes or until the internal temperature of the loaf reaches 200. Butter the top of the loaf and cool on a cooling rack.
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STEPS. Mix Levain and let rise at 85F (29C) for 1.5-2 hours. Mix dough (140g of levain + all flour + 510g of water) (Bulk fermentation performed at 85F) Return dough to warm environment, and wait 25 minutes. Add rest of water (30g) and salt (14g), and transfer to translucent, rectangular container. Return dough to warm environment, and wait 25.
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Let the oven preheat for 30 minutes. Flip the proofed dough out of the basket and onto a sheet of parchment paper or a bread peel. Score one long slash in the top of the dough with a razor blade or bread lame. Transfer the dough carefully into the hot Dutch oven and close the lid to trap the steam.
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Autolyse. Weigh out your sourdough starter and water into a large mixing bowl and mix together briefly. Now add your flour and salt and mix whole lot together to form a dry dough. Cover your bowl with cling film or an elastic food cover and let it sit for around 30 minutes to an hour.
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Let it sit uncovered for 10-15 minutes and then proceed to shape it into a round or a loaf depending on what you prefer. Let it rise in a banneton or proofing basket for another 2.5 hours. While the dough is in its last half hour of rising preheat the oven to 450°F with a dutch oven in the oven.
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Place a rack in the center of oven and preheat to 350°F (conventional) Make the egg wash either by beating an egg or by mixing just egg yolk with milk to create a thin egg wash. When the oven is ready, egg wash the top lightly and place in the oven. Bake until the top is evenly golden brown or for about 25-30 minutes.
Same Day Sourdough Bread
Spread the dough evenly in the pan to level it out. Let the dough rise uncovered for 30 minutes to 2 hours until it has risen 30-50% in height. At the same time, preheat the oven to 400F. Place your loaf pan in the preheated oven and bake it uncovered for 40-45 minutes. Let the loaf cool for 15 minutes before slicing.
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4:45 pm remove the dough from the fridge. Flip it over on a parchment paper, score it with a sharp knife or a scoring lame . Transfer on to the hot cast iron pan, cover with the lid (to create steam for a beautiful and crusty crumb). Bake at 500F for 15 min with lid on. Remove the lid, lower the temperature to 450F.
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Instructions. In the bowl of a stand mixer, add water, sourdough starter, olive oil, salt and 3 cups of the flour. Start mixer, add remaining flour 1/4 cup a time until the dough releases from the mixing bowl. Knead 6-8 minutes. Shape dough and place in greased loaf pan, covered.
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In a large bowl, combine 330g warm water with 150g of active sourdough starter until mostly combined. Add 500g bread flour and 10g salt to the bowl and mix until a shaggy dough forms. Knead the dough with your hands until all the shaggy bits are incorporated. Cover the bowl and set aside for 45 - 60 minutes.
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About a half hour before the dough is ready to bake, preheat the oven to 425°F with a rack in the center. Uncover the risen loaf and place the pan in the oven. Bake the bread for 45 to 55 minutes; it should have a pale brown, crisp top, and should pull away from the edges of the pan when done.
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DOWNLOAD MY FREE SOURDOUGH QUICK START GUIDEhttps://theregularchef.com/sourdoughquickstartguideIncludes everything you need to know to bake your first loaf o.
