SF style sourdough bread - making dough
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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
mixing starter and water
sifting flour
salt
mixing/kneading
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
more kneading
ready to rise
3 1/2 hours
stretch
fold
stretch
fold
other view
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.
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
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