How long to cook the sourdough + BONUS EASY RECIPE FOR UNFOODED

Kneading is an essential step in baking bread, especially one that involves making sourdough bread. This is what makes sourdough bread particularly unique, as well as the fact that it takes a sourdough novice to make great bread dough. Allowing wild yeasts and bacteria to work their magic to create a wonderfully textured and delicious sourdough bread is the ultimate goal of any sourdough bread baker. So let's find out how long it takes to cook the dough for the next sourdough recipes!

How long to cook sourdough + bonus recipe

400 gr bread flour
100 gr whole wheat flour
350 g water (room temperature)
100 gr active sourdough starter (100% hydration)
8 g salt

In a large mixing bowl, combine the flour and salt. Mix well.
Add the active sourdough starter and water to the bowl. Mix until a stiff dough forms.
Cover the bowl with plastic wrap or a damp tea towel and let it rest at room temperature for about 12 to 16 hours. This is the stage of mass fermentation.
After bulk fermentation, the dough should be noticeably puffy and bubbly.
Preheat your oven to 450°F (230°C). Place a Dutch oven or pot with a lid inside the oven while it heats.
Transfer the dough to a floured surface and perform a series of stretches and folds.
Fold the dough over itself several times to form a round patty. Be gentle to preserve gas bubbles.
Place the formed dough on parchment paper or a baking sheet and let it rest for about 30 minutes until the oven is preheated.
Carefully remove the hot Dutch oven from the oven and place the top of the dough, lined with parchment paper, inside the pot.
Score the top of the dough with a sharp knife or razor.
Cover the Dutch oven with a lid and bake for 20 minutes.
Remove the lid and continue baking for another 20-25 minutes or until the crust is golden brown. Leave the patty in the oven for another 10 minutes for a darker crust.
Once done, remove the bread from the dutch oven and let it cool on a wire rack before slicing.

Author: Natasha Krajnc
Preparation time: 16 hours
Cooking time: 45 min
Category: bread
Kitchen: US

Nutrition

Serving Size: 1 slice
Calories: 250
Fat: 5 g
Saturated fat: 3 g
Carbohydrates: 33 g
Protein: 10 g

Keywords: unleavened sourdough bread

How much cooking does sourdough bread need?

Sourdough bread requires a different approach to cooking than commercial sourdough bread.

Instead of prolonged and vigorous kneading, a A gentler technique is preferred to help preserve the delicate fermentation process.

This includes one stretch and fold every 30 minutes for about 4-6 sets. This process encourages gluten development while maintaining its unique texture and flavor.

What happens if you don't cook the sourdough enough?

Not mixing sourdough enough can compromise the gluten network, meaning it can remain undeveloped leading to a weaker dough structure. This can result in a dense and flat bread with a poor furnace source. Dough can struggle to hold its shape during proofing and baking, resulting in lack of volume and uneven crumb.

Additionally, insufficient agitation can prevent proper distribution of the gas produced during fermentation, which can lead to irregular air pockets and a less desirable texture.

Can you cook dough in a mixer?

yes, you can cook sourdough in a mixer bowl

Using a mixer with a dough hook attachment is a convenient and efficient way to cook sourdough, especially when handling high hydration doughas they tend to have a stickier dough.

If you want to minimize or eliminate cooking by hand, then use a stand mixer for your sourdough recipes.

Cuisinart Stand Mixer, 12 Speed, 5. 5 Liter Stainless Steel Bowl, Kitchen Whisk, Mixing Paddle, Dough Hook, Spout Guard with Spout, White Linen, sm-50, Manual

Why use a mixer for sourdough bread?

Using a stand mixer to make sourdough bread is great for several reasons.

First, she saves time and effort, especially when dealing with larger batches of dough. The mixer's dough hook effectively cooks the dough, resulting in a quick, well-developed dough. You'll get a smoother, more elastic dough that can be more challenging to achieve with simple hand kneading.
Second, a stand mixer provides consistent results, ensuring uniform mixing and fermentation. Mixing by hand will require you to add flour, which can change the consistency of your sourdough bread.
Finally, for bakers with physical disabilities, or those looking for convenience, the stand mixer is an incredible tool. efficient tool. Although you should make sure to closely monitor the progress of the dough.

Dough Rolling vs. Folding

Boiling the dough and folding are two separate techniques, actually!

Kneading involves a repetitive motion to stretch and fold the dough, to develop the gluten more quickly, and requires careful monitoring to avoid overworking the dough.

On the other side, folding involves gently lifting and folding the dough over itself during bulk fermentation. This method is much gentler, preserving the delicate structure of the gas and the fermentation of the dough.

While boiling is suitable for some bakers, folding is a more favorable technique for sourdough as it best matches natural slow fermentation.

How do you know when sourdough is cooked enough?

Assess its structure and elasticity.

The dough should be felt smooth, supple and slightly sticky in touch.

When pulled gently, it should stretches without tearingforming a thin, translucent membrane, otherwise known as the window glass test.

Well-cooked dough will show an increase in volume and a cohesive texture during bulk fermentation. However, overcooking can lead to strong, overcooked gluten.

Can you cook sourdough?

It is certainly an unfortunate possibility!

Overcooking can lead to too much gluten in the dough, resulting in a tough, hard-to-work dough, causing the final bread to be dense and tough.

Overcooking can also risk your sourdough bread having fewer air pockets due to the lack of gas production during fermentation.

Monitor batter texture and alternate techniques to avoid overcooking.

How long should the dough be cooked after rising?

Once the dough has completed its mass fermentation or initial rise, it does not require additional stirring. During this time, the natural fermentation process as well as the stretching and folding technique have already helped to develop enough gluten.

Boiling after the dough has risen can risk flattening the dough, reduce air pockets formed during fermentation, and affect the final texture.

Instead, you should aim to gently shape the dough into a patty or roll. This must be done carefully in order to preserve the gas structure and preserve the sourness properties of the dough before proceeding to the final stage of proofing and baking.

Recipe for bread without sourdough

Try this easy sourdough without dough recipe. Combine sourdough starter with your baking ingredients to create the ultimate golden brown masterpiece. And here's how to do it!

Ingredients

400 g of bread flour
100 g whole wheat flour
350 g of water (room temperature)
100 gr active sourdough starter (100% hydration)
8 g of salt