Hands-on time 20 min, oven time 25-30 min, plus resting, rising and proving. Mix the bread flour and salt together in a large, roomy mixing bowl. Carefully remove the cling film and invert the dough onto the baking sheet. magazine. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. After 3 days the mix should start to smell quite sweet, a bit like cider.
Following his father's footsteps as a baker, Paul was head baker at some of the UK's most exclusive hotels before becoming a presenter on The Great British Bake Off.
Slide the baking sheet onto the upper middle shelf, close the door and bake for 25-30 minutes. This is Paul's favourite bread, so he starts by baking a classic sourdough in the traditional banneton, which gives the crust its characteristic ring pattern.
When you put a spoon through it, it should be like a thick batter. Taken from Paul Hollywood’s How to Bake, published by Bloomsbury Photograph © Peter Cassidy, Terms & Conditions | Privacy Policy | Cookies.
Paul shows you how to cultivate your own sourdough starter, harnessing natural, airborne yeasts to leaven and give amazing flavour to your breads. … Master Paul Hollywood’s sourdough fold technique with this step-by-step guide to making a rustic white sourdough loaf.
Mix it in by folding the sides of the dough into the middle. Stage 3. Half an hour before baking, heat the oven to 225°C/205°C fan/gas 7½. Paul shows you how to cultivate your own sourdough starter, harnessing natural, airborne yeasts to leaven and give amazing flavour to your breads. How to make Paul Hollywood’s sourdough using the fold technique. Rest the dough for 10 minutes. Then leave it, covered, until it achieves that thick, bubbly, jelly-like stage. You can use your hands to do this. It should regain the thick, bubbly texture you want. If there is no sign of rising on the container, and no bubbles, leave the dough for a couple more days. Using a dough scraper or your hands, turn the dough out onto the work surface, trying not to knock out too much air. If it seems to be inactive, give it a feed of fresh flour – the bacteria within it are living so they need feeding. Read about our approach to external linking. Whisk thoroughly using a balloon whisk.
If the starter begins to bubble within this time, then it is ready to use. Mix 500g of the flour with the apple and water. Put the sourdough starter in a large bowl and mix in 350ml tepid water. Rest the dough again for 10 minutes. Or, if you want to make sourdough using the classic method, discover our entire guide to making sourdough at home. Fold the dough in the bowl again. Cover and leave to ferment for 3 days. Put in the dough, smooth-side down, cover with oiled cling film and leave to prove until doubled in size and a finger inserted at the edge leaves an indentation. Tip back into the container and leave for a further 2 days.
But if you really want to show off your sourdough skills and treat your family to a feast, Paul will show you how to serve up a mouth-watering tuna nicoise salad with homemade tapenade and a stunning, leaf-shaped sourdough fougasse bursting with olives. It seems like a lot of work but each folding only takes 30 seconds. Tip this into an airtight container and mark the level on the outside of the container (so you can see whether the mix has risen). When cooked it will be risen, deep brown and, if you tap on the base, should sound hollow. today for just £13.50 – that's HALF PRICE! Gently shape the dough into a rough rectangle. If there is nothing happening, look at the side of the container – you’ll be able to see whether the dough has risen and fallen by the smearing on the side. If your starter is not bubbling, feed it again, following stage two, and leave it for a further 2 days. This recipe makes 1 loaf. Mix thoroughly in the bowl. Add 500ml strong white bread flour all at once, then mix quickly to form a scrappy, soft dough. please click this link to activate your account. Now you can stay up to date with all the latest news, recipes and offers. If you are using your starter often, you can leave it at room temperature, feeding it at least every 3 days and whenever you take some to make bread. Cool completely on a wire rack before slicing. Immediately, using a sharp knife, score a pattern on top of the bread.
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