Sourdough: Overview of Process
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Gorgeous loaves
Ingredients
Instructions
DAY 1
  1. STEP 1: ACTIVATE YOUR STARTER: Allow 4 to 8 hours depending on weather, in warmer months it will be quicker, in cooler months it will be longer
  2. STEP 2: USE YOUR STARTER: This is where you add your starter to the flour and water to make your dough, you then rest your dough for 20 minutes and whilst that is happening you can do the next step
  3. STEP 3: FEED YOUR STARTER: You now feed the starter that is remaining in your container so that it can go back into the fridge until next time
  4. STEP 4: FINAL KNEAD: Knead for 1 minute, then place dough into a greased bag and put into fridge … use within the next two days)
DAY 2 OR DAY 3
  1. STEP 5: STRETCH AND FOLD DOUGH: Once the dough has been removed from the fridge and allowed to come to room temperature - this usually takes an hour but I leave it for 3 hours – you stretch and fold the dough to activate the gluten
  2. STEP 6: SHAPE THE DOUGH: After you stretch and fold the dough you shape the dough for your tin or Banneton
  3. STEP 7: RISING THE DOUGH: Allow 4 to 8 hours for this - once the dough is in the tin or Banneton it needs to rise again, timing will depend on the day but I find that by allowing the dough to sit for 3 hours before stretching and folding it rises faster in the tin, and gives me a bigger rise in the oven
  4. STEP 8: SPRAY AND BAKE: You are finally ready to bake … so when the crest of the dough has risen to just past the rim of the tin you are ready to bake … for a Banneton you are looking for the dough to have doubled in size
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/sourdough-overview-of-2-3-day-process/