Combine the flour and salt in a large mixing bowl and whisk together. Make a well in the dry ingredients and pour in 2-1/4 cups of the water and the sourdough starter. Mix until a shaggy dough forms, adding the additional 1/4 cup of water as needed. Once the dough is fully hydrated, let it rest five minutes in the bowl. 8 AM: Preheat oven. 9 AM: Remove the dough from the fridge and place onto strings. Tie and place into the dutch oven. Bake with a lid for 20 minutes, remove the lid and bake for another 20 minutes. 9:40 AM: Take the pumpkin sourdough bread out from the oven and allow to cool before slicing. I am fermenting my dough overnight . i am not having great success when i shape the loafs as it sometimes takes from 1.5 hours to 3 hours to proof.I have purchase some boules and need help on how long they must proof for before you can put them into the fridge.Can you take them straight out the fridge and put them into a hot oven.Must you cover the boules with plastic when the loafs are Anyway, I first shaped my dough (I watched many YouTube tutorials on how to shape dough and I just use those methods to the best of my ability). I’m a very amateur sourdough baker 😂 After I shaped the dough I floured it, put it in the small bowl to hold its shape. Some people use a banneton, however I do not and my bread is delicious haha.
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When I learned to (1) shape my dough with the proper tension AND (2) score the dough at a shallow angle, that’s when I started achieving the perfect “ear” every single time. Video. In this video I explain exactly how to shape your dough with proper tension and score your dough at a shallow angle in order to get a good “ear” on your loaf.
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Egg Bread. Breads like challah and brioche are extra rich thanks to a high proportion of eggs in the dough. These breads are certainly delicious on their own (no toppings required!) but they also make a wonderful batch of French toast. Get Our Recipe for Challah. 8 / 25. . 96 68 383 116 63 187 168 302 373

how to shape a boule