Скачать с ютуб Sourdough Sandwich Bread Loaf в хорошем качестве

Sourdough Sandwich Bread Loaf

Today I’m sharing my easy recipe for a soft sourdough sandwich bread loaf with as little fuss as possible, so this is a totally doable recipe for an advancing beginner sourdough baker. Printable Recipe: https://www.butteredsideupblog.com/so... Equipment Mentioned: (some links affiliate) Kitchen Scale: https://rstyle.me/+iO7NkOKKWGQOCFdYhW... USA Pan: https://amzn.to/3JsyZCQ Pyrex Pan: https://amzn.to/3kA1QLf Ingredient Measurements: For the Simple Dough: 1 cup (240 grams) room temperature water 1 cup (220 grams) active sourdough starter (see note) 200 grams (1 1/2 cups) organic all-purpose flour 200 grams (1 1/4 cups + 1 tablespoon) organic bread flour 3 tablespoons (60 grams) honey 3 tablespoons (39 grams) avocado oil 1 1/2 teaspoons unrefined sea salt For the Enriched Dough: 4 tablespoons butter, melted and cooled 3/4 cup + 2 tablespoons whole milk (warmed to no more than 110 degrees F) 1 cup (220 grams) active sourdough starter (see note) 200 grams (1 1/2 cups) organic all-purpose flour 200 grams (1 1/4 cups + 1 tablespoon) organic bread flour 1 large egg 3 tablespoons (60 grams) honey 1 1/2 teaspoons unrefined sea salt Baking Schedule: Let me quickly go over a sample baking schedule so you can get a feel for how to plan out your sourdough baking. On the day before you bake, feed your starter about 9 hours before you plan to go to bed. So if you’re going to bed at 11:00, feed your starter at 2:00 in the afternoon. Once your starter is ready to use, at around 10:00, mix together your dough. Leave it to ferment overnight. The next day (about 8 hours later), at 7:00 in the morning, form the dough into a loaf. Then it should be ready to bake around 4-8 hours later, at around 1:00 in the afternoon. Again, all of these times will be different based on your personal starter and the temperature of your kitchen. If you do the cold ferment, you’ll want to start a bit earlier in the day. So feed your starter about 12-13 hours before you plan on going to bed. So if you go to bed at 11:00, feed your starter at 10-11 in the morning. Then, when your starter is ready to be used, at around 6 in the evening, mix together your dough. Let it ferment at room temperature for about 3-4 hours, then place it in the refrigerator. At around 11:00 the next morning, form the chilled dough into a loaf and allow to rise. Since the dough is cold, it will take longer to rise. So plan on baking it at around 5-6 in the evening. It may be ready earlier if you put the loaf in a warm spot, or if your kitchen is toasty. FOLLOW ME ON SOCIAL: Instagram:   / butteredsideupblog   Twitter:   / ericaleaphotos   Facebook:   / butteredsideupblog   Pinterest:   / ericalea   FILMING EQUIPMENT: (some links affiliate) Camera: https://amzn.to/3rhyZZY Lens: https://amzn.to/3rdDTHk Voiceover mic: https://amzn.to/2MAqfzj NOTE: Some links are affiliate. All opinions are 100% my own. If you click a link and make a purchase, I will earn a small commission. This has zero impact on the price you pay, and it helps Buttered Side Up out. Thank you!