STOP struggling with sticky unmanageable sourdough, make your baking sessions EASY

Relieve the stress of handling sticky dough and see how to bake sourdough without using proofing baskets. DON'T MISS: MY VISION FOR THE UNCHAINED COACHING COMMUNITY: https://www.culinaryexploration.eu/unchained-founders-yt Join the email community: https://www.culinaryexploration.eu/community Equipment: Challenger bread pan: https://challengerbreadware.com/product/challenger-bread-pan/?ref=CulinaryExploration Bench scraper / dough cutter: https://challengerbreadware.com/product/the-new-challenger-walnut-bench-knife/?ref=CulinaryExploration Bread lame: https://challengerbreadware.com/product/curved-bread-lame/?ref=CulinaryExploration Baking basket https://challengerbreadware.com/product/8-inch-boule-bannetons/?ref=CulinaryExploration As an Amazon Associate I earn from qualifying purchases. _________________________________________________________________________ If you find the recipe useful please subscribe: /channel/UCezJ2OMlEwVJ5tMitCYL6DQ My baking schedule: This is just the schedule I use for my baking at the moment. It suits the current temperature here in Greece. Maybe it will give you some ideas. Room temp: 16c / 60f Day 1: 14.00 - Feed starter 22.00 - Main dough & bulk ferment overnight Day 2: 07.00 - Shape dough, preheat oven and bread pan 08.00 - Bake __________________________________________________________________________ Recipe: Makes one loaf - 65% hydration (including starter calculation) Ingredients: 225g Water 12g Sea Salt 130g Starter (recently fed and nice and active) 375g flour (notes in video on type) In a bowl combine the water and salt and stir to dissolve the salt. Add the starter and flour and mix with a spoon. Get your hands involved and squeeze all of the ingredients together to make sure the starter is pretty well distributed and the ingredients are generally well mixed. Leave to rest, covered on the bench for 20-30 minutes. Using your hands give the dough a quick workout and make sure there are no lumps and the starter is worked throughout. We aren’t looking to build strength here, just makes sure everything is mixed well. Cover and leave to bulk proof. This took 8 hours in my case but your time will be dependant on your temperature. After the bulk ferment turn the dough out and shape to suit the shape of the basket or bowl you are using. Make sure the basket / t-towel is well dusted with flour. Flour the surface of your dough, turn over and gently place into the basket. Cover and proof. Mine took one hour, yours may be quicker or slower depending on your temperature. Preheat oven to 220c / 430f When proofed flour the dough while still in the basket and then turn out on to a peel or a piece of parchment paper. Score and transfer to the baking pan or a baking stone / baking tray. Bake in the preheated oven @ 220c / 430f covered for the first 20 minutes. I use an ice cube to create steam but you could mist with water. Uncover and finish baking. Mine took another 30 minutes until I achieved the colour I was shooting for. Cheers Philip

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