{"id":5611,"date":"2018-04-03T10:23:58","date_gmt":"2018-04-03T17:23:58","guid":{"rendered":"http:\/\/www.befresh.ca\/?p=5611"},"modified":"2018-04-03T11:01:19","modified_gmt":"2018-04-03T18:01:19","slug":"blog-how-to-bake-sourdough","status":"publish","type":"post","link":"https:\/\/www.befresh.ca\/wrdp\/blog-how-to-bake-sourdough\/","title":{"rendered":"Homemade Sourdough Part 2: How To Bake Sourdough"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">To make sourdough bread, you will need a starter. This is a combination of flour and water that has lightly fermented over time. To make a starter, read our <a href=\"http:\/\/www.befresh.ca\/blog-how-to-make-a-starter\/\" target=\"_blank\" rel=\"noopener\">How To Make A Sourdough Starter blog post<\/a>. If you already have a starter, read on! <\/span><\/p>\n<h1><span style=\"font-size: 18px;\"><b>How To Bake Sourdough Bread<\/b><\/span><\/h1>\n<p><span style=\"font-weight: 400;\">If you already have a starter and have kept it in the fridge, be sure to remove it from the fridge and let it sit out for 2-3 days before you plan to bake. This activates the cultures. To bake the bread, you\u2019ll need the following ingredients. This makes 1 loaf.<\/span><\/p>\n<h2><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400; font-size: 16px;\">Ingredients:<\/span><\/span><\/h2>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2 1\/3 cups fresh sourdough starter<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">3 1\/3 cup flour<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 to 1 1\/2 cups water<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Small tablespoon salt<\/span><\/li>\n<\/ul>\n<h2><span style=\"text-decoration: underline;\"><span style=\"font-weight: 400; font-size: 16px;\">Instructions:<\/span><\/span><\/h2>\n<p>Part 1:<\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Using an electric mixer with a dough hook, slowly mix together the starter, flour, water, and salt. <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Mix until a shaggy dough has formed. At this point, remove it from the mixer and begin to knead it on a lightly floured surface. <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">When you knead, plan to knead for about 20 minutes by hand with breaks in between. For example, knead for about 5-10 minutes and then take a break. Continue for another 10-15 minutes. Overall, the amount of time spent kneading varies depending on how your dough looks and feels. Kneading strengthens the gluten, so you should keep kneading until your dough has formed an elastic-y ball. The most important way to tell when you have kneaded enough is with the <\/span><b>window pane test.<\/b><span style=\"font-weight: 400;\"> If you hold your dough up (kind of as though you\u2019re making a pizza), it should <\/span><span style=\"font-weight: 400;\">not<\/span><span style=\"font-weight: 400;\"> tear when stretched. If you can hold it up and it doesn\u2019t tear, you\u2019re good to go. <\/span><b>Kneading pro-tip: <\/b><span style=\"font-weight: 400;\">your dough will be sticky. It is our natural instinct to add more flour, but use your best willpower and avoid doing so! Keep kneading and eventually, that stickiness will subside.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Now shape the dough. Lightly flour your work surface and your dough. The purpose of shaping is to strengthen the surface. Pull the dough into a ball until it\u2019s surface is taut. <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Place a tea towel in a bowl (like a salad or mixing bowl) and lightly flour the towel. Add your ball of dough.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\">Place the bowl in a fridge overnight.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-5614 aligncenter\" src=\"http:\/\/www.befresh.ca\/wrdp\/wp-content\/uploads\/2018\/04\/shutterstock_716342833-196x300.jpg\" alt=\"\" width=\"196\" height=\"300\" \/><\/p>\n<p>Part 2:<\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">First, preheat oven to 450 F. <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Next, if you have a Dutch oven, try using it. If not, no problem. If using a Dutch oven, bake for about 25 minutes with the lid on, and then another 25 minutes with the lid off. Having the lid on encourages the bread to rise. Taking the lid off encourages the bread to brown. <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">If you don\u2019t have a Dutch oven, simply place on a pan. Bake at 450 for 35-40 minutes. Bake until the crust is nicely browned, borderline burnt. It might feel weird to cook it this way, but this is what gives the crust its strong flavour. <\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Once browned and cooked, remove from the oven and place on a baking sheet. Let it cool fully before slicing.<\/span><\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-5617 aligncenter\" src=\"http:\/\/www.befresh.ca\/wrdp\/wp-content\/uploads\/2018\/04\/shutterstock_479605414-196x300.jpg\" alt=\"\" width=\"196\" height=\"300\" \/><\/p>\n<p><span style=\"font-weight: 400;\">And that\u2019s a wrap, folks. You successfully baked your own sourdough. Pat yourself on the back and eat up!<\/span><\/p>\n<p><span style=\"font-weight: 400;\">P.S. If you\u2019re more of a visual learner, here is a YouTube video that I found helpful when learning about how to bake sourdough bread: <\/span><a href=\"https:\/\/www.youtube.com\/watch?v=2FVfJTGpXnU\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">https:\/\/www.youtube.com\/watch?v=2FVfJTGpXnU<\/span><\/a><span style=\"font-weight: 400;\">. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>To make sourdough bread, you will need a starter. This is a combination of flour and water that has lightly fermented over time. To make a starter, read our How To Make A Sourdough Starter blog post. If you already have a starter, read on! How To Bake Sourdough Bread If you already have a&hellip;<\/p>\n","protected":false},"author":14,"featured_media":5618,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[18,19],"tags":[130,131,128],"post_series":[],"class_list":["post-5611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-facts-and-trends","category-recipes","tag-gut-health","tag-homemade-sourdough","tag-sourdough","entry","has-media"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Homemade Sourdough Part 2: How To Bake Sourdough - Be Fresh Blog<\/title>\n<meta name=\"description\" content=\"This is the second post in a two-part series on how to make and bake sourdough. 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