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Thursday, October 7, 2010

Classic Sourdough Bread--Day Three, Making the dough

Today starts the really fun part, making and proofing the dough! Roll up your sleeves (literally; you won't be able to get them out of your way once you get started) and jump in!


DAY THREE


You'll work with your dough a couple of times through the day today. Plan to start at least 8-9 hours before you need to go to bed.


For the dough, you'll need:

            Firm starter at room temperature, torn in 3-4 pieces
            3 c. bread flour
            1 ½ tsp. salt
            1 tsp sugar
            1 c. cool water (70*)

Mix together and knead 5-6 min. in mixer with a dough hook or 8-10 min. by hand till gluten has developed and reaches 77-80* on a probe thermometer. You can also do what I prefer most, which is to mix the ingredients with the dough hook until they are uniform and then turn it out on a floured countertop to knead by hand. There is just something mesmerizingly satisfying about kneading. It also gives you continuous feedback about the gluten development and moisture balance, which you can correct with minute additions of flour or sprinkles of water. If you can't read the dough the first few times you knead, don't worry; it will come with time and practice.

Dough is perfectly kneaded when it is soft and no longer sticks to the countertop. It springs back when you twist a small pinch. If you stretch a bit of dough between the thumb and fingers of each hand, it should stretch into a thin skin, ideally thin enough to let light through.


Place dough in clean bowl, cover, let sit at room temperature 4 hours. May not rise much (or it may!); regardless, allow it to sit 4 hours to develop flavor.

Divide in half with a sharp knife and shape into loaves. When shaping, be gentle and allow the gases in the dough to remain. Do not knead; rather, gently pat into a rectangle (mine were about 6 x 9"), fold in thirds, and pinch the seams closed. Place onto parchment dusted with corn meal, mist tops with Pam cooking spray and cover with plastic wrap.


Allow to sit at room temperature 4+ hours or till 1½ times volume. Refrigerate overnight.


These loaves sat out 3 hours and have doubled, so I put them in the refrigerator. I'm not photographing the inside of my fridge; some things just don't need to be shared on the Internet!

Tomorrow we'll be baking our loaves and get to eat the fruits of our labors. Yummmmm...

--Rose-Marie


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