Kaylen’s Bread #dinner #homemade

Need to cause somebody to feel extremely uncommon? Need to feel extraordinary yourself? Give a portion of custom made sourdough bread!!

One examination utilizing sourdough bread made with explicit strains of microorganisms found that it could diminish gluten bigotry in individuals touchy to wheat gluten. While that doesn't imply that individuals determined to have gluten narrow mindedness can eat sourdough bread without any potential repercussions, it suggests that the bread is more handily processed than different breads made with wheat flour.

On the off chance that you don't have a solid metal Dutch stove, you can utilize a heating stone. On the off chance that you utilize a heating stone, spread the boulé with a major dish container top or something to that effect. The thought is to make some steam for the initial segment of the heating procedure this is the thing that gives it that marvelous chewy covering.

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Ingredients

• 3/4 cup sourdough starter unfed & room temperature
• 1 1/4 cups lukewarm water you may need more or less, depending on your starter's hydration. Mine is 100% hydration starter.
• 3 cups unbleached all-purpose flour
• 1 tablespoon maple syrup or honey
• 1 1/2 teaspoons kosher salt

Instructions

1. In a stand-mixer, mix ingredients with bread hook until just combined. Let rest for 10-20 minutes. While it is resting, lightly coat a medium-sized bowl with olive oil. The bowl needs to be a big enough to allow the dough to double in size.
2. Knead dough with bread hook 5-10 minutes.
3. Remove from mixer, shape into ball and put into the oiled bowl, smooth-side down, and then flip it smooth-side up so that all sides of the dough are covered with oil. Cover bowl with plastic wrap.
4. Let rise at least 6 hours (or until double in size) folding twice during that time. (This long rise is what helps make it tolerable for folks with gluten sensitivity.)
5. Form bread into a boule (a round loaf) and place on a square of parchment paper. With a wet serrated knife, cut a couple of slashes on the top. (So far, I've always forgotten to do this and it wasn't the end of the world.) Cover loosely with a damp towel and allow to rise for 1 1/2- 2 hours.
6. In the last 30 or 40 minutes of the last rise, move your oven rack to the bottom third of oven. Put a cast iron Dutch oven with lid in the cold oven and preheat to 450º for 30 minutes.
7. Remove the lid from the Dutch oven and put the boule in by picking up the corners of the parchment and gently setting it in. Be very careful - the Dutch oven and lid are very hot. (I burnt myself the first time!)
8. Put the lid on the Dutch oven and bake for 12-13 minutes. Uncover and bake another 12-13 minutes.
9. Remove and place on a wire rack to cool for 30 minutes. DO NOT slice the bread until it has set for 30 minutes - this is part of the baking process. Really.

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