Sourdough Bread Recipe Small Loaf at Cooper Lovely blog

Sourdough Bread Recipe Small Loaf. Preheat the oven to 450°f (232°c). Roll the dough into a log, starting with the short end. Flip dough onto parchment paper and score the bread with a bread lame or sharp knife. Learn to efficiently shape your dough into long ovals, rounds, buns and rolls, and more. Wipe the inside of the bowl with a little vegetable oil. Add the bread flour or mixture of flour as desired and mix to combine. Before starting your second round of stretch and folds, gather 1 tablespoon of finely chopped rosemary, 1 head of roasted garlic, and 1 cup of cubed cheese. Dividing and preshaping a large dough into smaller pieces makes final shaping easier and more effective. Repeat a stretch and fold. Let the dough rests (autolyse) for 30 minutes. Preheat dutch oven in the oven at 450f. Allow the bread to cool. Pinch the long seam to seal it and pinch both ends to. Bake bread for 20 minutes with the lid on. Transfer the pan to the oven and turn the oven down to 375°f (190°c).

Sourdough Sandwich Bread with a Soft Crust Baking Sense®
from www.baking-sense.com

Transfer the pan to the oven and turn the oven down to 375°f (190°c). Roll the dough into a log, starting with the short end. Before starting your second round of stretch and folds, gather 1 tablespoon of finely chopped rosemary, 1 head of roasted garlic, and 1 cup of cubed cheese. Add the bread flour or mixture of flour as desired and mix to combine. Flip dough onto parchment paper and score the bread with a bread lame or sharp knife. Evenly sprinkle the cinnamon sugar over the dough followed by the raisins. In the morning, in a large bowl mix the overnight starter with water until well combined. Let the dough rests (autolyse) for 30 minutes. Allow the bread to cool. Repeat a stretch and fold.

Sourdough Sandwich Bread with a Soft Crust Baking Sense®

Sourdough Bread Recipe Small Loaf Preheat the oven to 450°f (232°c). Evenly sprinkle the cinnamon sugar over the dough followed by the raisins. Let the dough rests (autolyse) for 30 minutes. Repeat a stretch and fold. Before starting your second round of stretch and folds, gather 1 tablespoon of finely chopped rosemary, 1 head of roasted garlic, and 1 cup of cubed cheese. Wipe the inside of the bowl with a little vegetable oil. Dividing and preshaping a large dough into smaller pieces makes final shaping easier and more effective. Bake bread for 20 minutes with the lid on. Roll the dough into a log, starting with the short end. Transfer the pan to the oven and turn the oven down to 375°f (190°c). Flip dough onto parchment paper and score the bread with a bread lame or sharp knife. Learn to efficiently shape your dough into long ovals, rounds, buns and rolls, and more. In the morning, in a large bowl mix the overnight starter with water until well combined. Pinch the long seam to seal it and pinch both ends to. Add the bread flour or mixture of flour as desired and mix to combine. Preheat the oven to 450°f (232°c).

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