Скачать или смотреть How To Get A Perfect, Beautiful Score On Your Bread Every Single Time. Guaranteed! Wheat Stalks Etc.

Until I found this recipe, that I have adapted with a cold retard (refrigerating your dough overnight and up to two days), I was literally left in the cold. When your dough gets cold, especially the surface, you are golden to score. Literally, and figuratively. You can score (cut) any design you want and it will hold. It is almost magic! Well, it pretty much is a magical thing. Your designs will look super professional like you know what you are doing, even if you really don’t. Enjoy! 😋

https://www.amazon.com/shop/jensdaily...

FOLLOW ME ON: Instagram:   / jensdailydishandmore  
FOLLOW ME ON: TikTok: @jensdailydish https://www.tiktok.com/@jensdailydish...
-------------------------------------------------------------------------
CHECK OUT MY PRODUCT RECOMMENDATIONS:
https://www.amazon.com/shop/jensdaily...

https://linktr.ee/jensdailydish
-------------------------------------------------------------------------
SUBSCRIBE ►
   / @jensdailydish  


Here's the recipe:

SOURDOUGH BREAD (Jen’s Daily Dish)
INGREDIENTS:
400g bread flour
100g whole wheat flour (can substitute with flour of your choosing – rye, pumpernickel, etc.)
100g active starter
½ tsp yeast, optional (for more open, lighter bread - trust me on this one)
375g water (75% hydration)
10g salt
Seasonings of your choosing (½ - 1tsp), optional

INSTRUCTIONS:
1. Mix all ingredients together in a large bowl
2. Do 4 sets of stretch and folds every 30 minutes with a full rotation around the bowl (4 folds each time, each side - 90°, 180°, 270°, 360°) at room temperature or put in oven at 90-100° to proof.
After 4th stretch and fold, let proof for another 2 hours at room temperature or put in oven at 90-100°.
3. Remove dough from bowl on lightly floured surface. Pre-shape dough into round or oval. Put in stoneware or on baking sheet with parchment paper. This is what you will bake the bread in.
4. Put in the refrigerator for 12 hours (or up to 2 days) to cold retard. It will rise a little, but will do most in the oven. Trust the process. This is where the magic happens.
5. When ready to bake, preheat your oven to a scorching 485° at least 45 minutes before you plan to bake. Add a tray filled to the top with water at the same time.
6. Time to score! Remove your bread from the refrigerator. The dough is cold and will hold many designs. Dust lightly with flour (all-purpose is fine). Smooth the flour over the surface of your dough to evenly distribute. Then score with a sharp knife or lame in the design of your choice.
7. Add to oven – stoneware or baking sheet with dough. No lid needed. Don’t worry about the shape at this point. The magic will happen. Again, trust the process.
8. After 30 minutes, lower the temperature of your oven to 425° and remove the very hot water tray carefully.
9. Let bake another 10-15 minutes depending on how hot your oven runs and the color of the bread.
10. Check the temperature of your bread’s interior with a thermometer before taking out. It should be 190°.
11. Let your beautiful bread sit at room temperature to cool down completely before slicing it. It will be hard to resist.
12. Enjoy!

@kingarthurbaking
@nytimescooking