| SF style sourdough bread - making dough |
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| All pictures can be enlarged for more detail
when clicked on - please read my disclaimer |
| HOME->SD->SF style bread 01->1&2 leaven sponge->2 & ripe leaven sponge->ripe leaven sponge->dough, rise & fold->rise&bake->KA bread->GM bread & compare->CQA |
| making dough |
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| mixing starter and water |
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| sifting flour |
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| salt |
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| mixing/kneading |
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| The leaven was split in two to allow making
two doughs, one with Gold Medal all purpose
flour and King Arthur special bread flour. |
| making dough/fermenting/folding |
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| more kneading |
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| ready to rise |
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| 3 1/2 hours |
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| stretch |
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| fold |
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| stretch |
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| fold |
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| other view |
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| After kneading for about 10 minutes, the
dough was put in the warmed oven with an
approximate temperature of 90 F (32 C). After
3 1/2 hours, the risen dough is stretched
and folded. |
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