Naturally Leavened Sourdough Bread using the Banneton Brotform proofing basket

I just reached. the 50 giveaway total 20 hours after the video was released. If you are still interested I also sell it on eBay this link should take you there: http://rover.ebay.com/rover/1/706-53473-19255-0/1?icep_ff3=2&pub=5575378759&campid=5338273189&customid=&icep_item=153363205051&ipn=psmain&icep_vectorid=229529&kwid=902099&mtid=824&kw=lg&toolid=11111

I changed the thumbnail photo to one taken a few days later had better luck with the basket without a liner.

Premiers Friday February 1st 8 PM Atlantic time . . A simpler method to make Sourdough and free sourdough offer.

Naturally Leavened Sourdough Bread using the Banneton Brotform proofing basket

After watching this video https://www.youtube.com/watch?v=2FVfJTGpXnU&index=8&list=LLe02R4jhI4YVd6rljP9uhrQ&t=0s from ilovecookingireland channel I set to work modifying my sourdough method and ordered the proofing basket. Check out the channel there are some excellent videos there done by a professional Irish baker. These baskets are a lot less expensive than they used to be mine is a 10 inch basket and was $23.99 CDN delivered from Amazon.

Ingredients

16 oz or 454 g of ripe sourdough starter
24 oz or 680 g of flour white bread flour, multigrain bread flour or whole wheat bread flour. If using multigrain or whole wheat make sure it is also labeled bread flour.
14 oz or 400 g of water room temperature
2 teaspoons of salt



This new to me method is much simpler than the method that I was using previously and the resulting loaf is every bit as good.

Method

Combine all ingredients in the bowl of your stand mixer or large mixing bowl if you are hand kneading the dough.

Attach dough hook and knead for 10 to 13 minutes on a medium setting if hand kneading you will knead for 15 to 20 minutes.

Turnout onto dry surface to finish the kneading and shape the dough in to a round ball.

Return the dough to the bowl cover and place in a warm location for 3 hours, the first rising.

Turn the dough out and shape into a tight loaf using the method demonstrated in the video.

Dust the cloth lined proofing basket with flour to prevent the dough from sticking. If you are not using the basked a bowl lined with parchment paper will work as well.

Place the dough in the basket seam side up.

Dust the top of the loaf with flour cover with a damp tea towel and place in a warm location for three and a half hours, the second rising.(At this point you can refrigerate the dough for up to 12 hours if you like . This will slow the fermentation and improve the flavour . You take the loaf direct from the fridge and bake as outlined below)
A half hour before the dough finishes it’s second rising pre heat the oven and a large dutch oven to 450 F. (230 C.)

As soon as the dough finishes the second rising invert the proofing basket on to the back of a sheet pan which is covered with parchment paper. You might find it easier to place the parchment paper and sheet pan on top of the basket before inverting it.

Slash the dough with a lame, razor blade or very sharp knife .
Place the dough in the preheated Dutch oven using the parchment paper to lift it, cover and bake for 45 minutes then remove the cover for ten to fifteen minutes to brown the crust.
Hope you agree it makes a great loaf.

I added end screens to this video but for some reason they don't show-up at the end of the video .

This is the link to the video on reconstituting the powdered sourdough starter. https://youtu.be/TSsz9W2M1lA

There are many good models of the Baker's Timer available if you are interested this is the one that I use. https://www.thermoworks.com/TimeStick

This is the Banneton Proofing Basket that I used in the video: https://www.amazon.ca/gp/product/B01MQA0BMT/ref=ppx_yo_dt_b_asin_title_o07__o00_s00?ie=UTF8&psc=1

Видео Naturally Leavened Sourdough Bread using the Banneton Brotform proofing basket канала Dale Calder