{"product_id":"sourdough-bread","title":"sourdough bread","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e300g Sourdough Starter (100% hydration)\u003c\/li\u003e\n\u003cli\u003e350g Water (room temperature)\u003c\/li\u003e\n\u003cli\u003e500g Bread Flour\u003c\/li\u003e\n\u003cli\u003e10g Salt\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eAutolyse: In a large bowl, combine the flour and water. Mix until just combined – no need to knead. Cover and let rest for 30-60 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd Starter: Add the sourdough starter to the autolysed dough. Mix well until fully incorporated.\u003c\/li\u003e\n\u003cli\u003eAdd Salt: Add the salt and mix until it is thoroughly combined.\u003c\/li\u003e\n\u003cli\u003eBulk Fermentation (Phase 1): Cover the bowl and let the dough ferment for 4-6 hours. Perform 4-6 stretch and folds every hour for the first 3 hours.\u003c\/li\u003e\n\u003cli\u003ePre-Shape: Gently turn the dough out onto a lightly floured surface. Shape into a round ball.\u003c\/li\u003e\n\u003cli\u003eBench Rest: Cover the dough and let it rest for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eFinal Shape: Shape the dough into a boules and place into a well-floured banneton basket.\u003c\/li\u003e\n\u003cli\u003eCold Proof: Cover the basket and place in the refrigerator for 12-24 hours.\u003c\/li\u003e\n\u003cli\u003eBaking: Preheat oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eTransfer Dough: Carefully remove the hot Dutch oven from the oven. Gently place the dough boule into the Dutch oven.\u003c\/li\u003e\n\u003cli\u003eCover and Bake: Cover the Dutch oven with the lid and bake for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eUncover and Bake: Remove the lid and continue baking for another 20-30 minutes, or until the crust is deeply golden brown.\u003c\/li\u003e\n\u003cli\u003eCooling: Transfer the bread to a wire rack and allow to cool completely before slicing (at least 2 hours).\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUsing a 100% hydration starter will result in a more open crumb.\u003c\/li\u003e\n\u003cli\u003eFor a tangier flavor, extend the bulk fermentation time.\u003c\/li\u003e\n\u003cli\u003eDutch ovens create a steamy environment, which helps create a crispy crust.\u003c\/li\u003e\n\u003cli\u003eScoring the dough before baking helps control expansion and creates attractive patterns.\u003c\/li\u003e\n\u003cli\u003eStore cooled bread in a bread box or tightly wrapped in linen cloth to maintain freshness.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43675538718817,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/sourdough_bread.jpg?v=1771703096","url":"https:\/\/www.pantribot.com\/products\/sourdough-bread","provider":"PantriBot","version":"1.0","type":"link"}