Three Loaves of Raw Bread Dough

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Three loaves of raw bread dough

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45min · 1 serving As promised this is the recipe for the two sandwich loaves. 500g T80 flour • 150g water • 150g milk • 150g leaven • 20g honey • 10g salt 60g butter Mixed everything,except the butter, until incorporated then added the room temperature butter and mixed for a few minutes. Performed 3 sets of coil folds, 30 min, 45 min and 1h and 30 min apart. • Left the dough at room temperature for another 3h than placed it in the fridge overnight (14h) • Shaped as in the beginning of the video straight from the fridge and put the dough in a well oiled tin. • Left at room temperature (21-22°C) to proof for another 8h. • Preheat the oven at 230°C, brushed a beaten egg on both loaves. Baked for 10 minutes at 220°C with steam, then removed the steam and baked for another 3

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45min · 1 serving

This is what I used
• 200g whole wheat flour
• 200g T80 flour
• 50g whole wheat spelt flour
• 120g rye leaven ( 20g whole wheat sourdough starter, 50g water, 50g rye flour) prepared 13h in advance
• 330g water + 30g water

11g salt

Process:
• Mix all the flour with 330g water and leaven, then rest for 1h
• Add salt and the remaining 30g of water, mix, then rest for 1h
• Perform 4 sets of coil folds( the first 2, 30 minutes apart, the last 2, 1h apart)

Final shape, then let the shaped dough room proof for another 1h and 30 minutes

Room temperature: 24-25°C

Baked for the first 20 minutes at 250°C with steam and bottom heat only, then 25 minutes at 220-230°C without steam.

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Today’s bake, details below 👇 A mix of 3 different flours 80g home milled wheat 80g stoneground white wheat 140g organic strong white 310g water 80g starter 8g salt Mixed in a stand mixer for 4-5min on lowest and second lowest speed both when mixing water, starter and flour, and when adding in the salt. 6 folds. 2 stretch & folds and 4 coil folds 5.5h bulk fermentation 2h ambient proofing (covered) 3.5h cold proofing (uncovered) Baked in a steam oven for 45min 20min steam on, at 230C 25min no steam, at 200C

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There is nothing better than the smell of bread in the oven! Here is the easy recipe for this white bread recipe!! 6 cups very warm water 3 Tablespoons yeast 1 cup sugar 2 Tablespoons salt 1/2 cup powdered milk 1/2 cup vegetable oil 5 lb bag of white bread flour instructions Mix water, yeast, and sugar and let sit for 5 minutes. Make sure yeast is foaming and bubbling to the top. In a large bowl (or mixer) put in salt, powdered milk, and oil. Mix together and slowly add flour mixing on low. Dough should pull away from sides (sides should be clean), but the dough should be sticky. Let rise in bowl until doubled, about 1 hour. Put oil on countertop and hands, place dough on counter and punch down. Divide into 5 equal parts. Let rise again until doubles. Bake at 350 degrees for 3

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6hr 30min · 1 serving

For the bread 👇

70% organic bread flour

25% whole wheat

5% whole rye

80-85% water

2.2% salt

15% levain

Autolyse the flour and about 90% of the total water for 45 minutes. Mix in the levain followed by the salt with the remaining 10% of the salt. Bulk ferment for 4 hours at 26-28°C with two folds during the bulk fermentation. Divide and bench rest for 45 min. Final shape and let rest out of the fridge for 30-60 minutes. Cold ferment the dough and bake hot!

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Ingredient - tipo00 400g - Water 320g - Instant yeast 1g - Sourdough starter 100g (discard) - Salt 7g - Olive oil 12g Put all the ingredients in a mixer and knead for 5 minutes at low speed + 4 minutes at high speed Transfer the dough to an oiled container After 30 minutes, fold the dough After 30 minutes, fold the dough again 30 minutes later, put it in the fridge and ferment for 15 hours The next day Remove dough from the fridge and leave at room temperature for 30 minutes# Divide into 6 pieces and leave at room temperature for 30 minutes (Start preheating the oven before starting the divide) Preheat to maximum temperature for 1 hour with baking stone Put the dough, steam, turn off the oven, and take 6 minutes Turn on the oven and bake at 250 degrees for 10 minutes @zinikim

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I used to think I needed a Dutch oven to get that golden, crusty sourdough bread… but one simple trick changed everything—and I already had what I needed in my kitchen. Thanks to @leafandloafco who made this a popular baking method amongst the sourdough bread community saving us time and helping us learn to make more loaves at once. It’s called the Double Pan Method—and all you need are two 9x5 loaf pans. Here’s how to do it: 1. Place your shaped dough into one 9x5 loaf pan. 2. Flip an...

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40min · 2 servings Quick specs: • 500 gr 650 type white bread flour • 200 gr T80 flour • 200 gr semola flour • 525 gr water + 50 gr • 18 gr salt 200 gr leaven ( white/ rye) Autoluse for 3h (mix flour and 525g water) • 17 00 mix ( autolysed dough with leaven, salt and the rest of the water) • 19 15 Stretch and Fold • 21 15 Stretch and Fold • 22 15 Pre shape • 23 15 Final shape Around 23-25°C bulk fermentation temperature I’ve put it in the fridge and baked it after two days, due to changes in personal schedule. But a next day bake is perfect. • You can also bake it the same day, just start earlier and after final shaping it, leave at room temp for 2-4h.

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This cheesy sourdough bread recipe is YUMMY. With three types of shredded cheese mixed up in a sourdough artisan loaf it packs some delicious cheesy flavor. A few tips: -Shred the cheese yourself if possible. Pre-shredded cheese is often coated with anti-caking agents which keep the cheese from melting. -Add the cheese during the second set of stretch and folds. This helps the cheese to disperse evenly throughout the loaf. Enjoy this recipe and share it with a friend - it doesn’t last long...

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4hr · 15 servings

1 cup warm H20
• 2 cups white whole wheat flour
• 1 tablespoon sugar
• Stir, loosely cover and let sit on the counter for 3 hours. It gets bubbly!

Add 1&1/2 cups medium rye flour
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 1 teaspoon @kingarthurbaking deli rye flavor
• 1/2 cup white whole wheat if still too sticky. Knead by hand or with a mixer for 7 minutes.

Form into a ball and put in large greased bowl for 1 and 1/2 hours.
• One hour into the rise, preheat the oven to 425 degrees.

Gently deflate and shape into ball on parchment lined baking sheet it in a dutch oven.

Let the oven preheat for a half hour while the dough rises again. Score the bread and bake for 40 minutes.

ryoureadytoorganize.com

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How to make sourdough without a Dutch oven- 5 ways! Specifics in the caption below ⬇️ First things first: Steam is key: It helps the bread rise and develop a crispy crust. Always include a way to trap (cover) or add moisture (spray with water) for the first part of the bake! Everything except the loaf pan method will require a piece of parchment paper between the baking vessel and the bread. 1. Open bake with steam-I am using a @cookingsteels cooking steel with steam on the rack below. W...

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