How To Bake Bread in a Dutch Oven | The Perfect Loaf
How To Bake Bread in a Dutch Oven | The Perfect Loaf
Jan 11, 2019
theperfectloaf.com
Easy Dutch Oven Sourdough Bread – No Knead, 4-Ingredient Recipe
Easy Dutch Oven Sourdough Bread – No Knead, 4-Ingredient Recipe
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Beginner's Sourdough Bread (With Video) | The Perfect Loaf
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Beginner's Sourdough Bread (With Video) | The Perfect Loaf
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theperfectloaf.com
My secret to consistent oven spring and tall loaves! 1. High-gluten flour (12% ) Higher protein builds a stronger gluten network that traps gas better, giving the dough the strength to rise tall in the oven. 2. Slap & folds early on This jump-starts gluten development so the dough can hold onto gas more effectively. Strong gluten = better gas retention = more upward expansion during the bake. 3. Mastering bulk fermentation Using a bulk-fermentation chart helps me hit that perfect point where the
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You. Do. Not. Need. A. High. Hydration. Recipe. To. Achieve. An. Open. Airy. Crumb. Here’s a 6️⃣5️⃣% hydration sourdough loaf with a perfectly airy crumb. 🌟 What is Hydration? Hydration in baking refers to the ratio of water to flour by weight in your dough. At 65% hydration, you use 65g of water for every 100g of flour. I did not calculate the starter in this ratio. Here’s the recipe with baker’s %: 325g water (65%) 100g starter (20%) 500g bread flour (100%) 10g salt (2%) Mix everything. Let r
You. Do. Not. Need. A. High. Hydration. Recipe. To. Achieve. A…
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