Various Sourdough from TikTok, Widman, liza mom, bella, british Recipe
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Category: |
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Jake Widmann Sandwich Sourdough |
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Ingredients:
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Directions: |
Directions:Jake Widmann
650 g room temp water
300 g active starter
20 g sea salt 1 T
20 g honey 1 T
20 g olive or avacado oil 1 T
1000 g all purpose flour 8 cups
Mix together water and starter, add salt sugar and oil. Stir Cover 30 min.
Stretch and fold 4 x 30 minutes apart.
After 4th cover and let rest until the dough is covered
Pour on floured surface, divide in 2 halves.
Shape and place seam side down on greased loaf pans
preheat oven to 400 place cookie sheet with 1 cup water in it to create steam
Bake loaves 12 minutes then remove pan with water. Let loaves bake another 20 minutes.
Remove from oven, take out the pans and let cool on wire rack. Butter the top
ONce cooled store in ziplock bag. |
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British 8 hour Sourdough from TikTok |
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Ingredients: 75 percent hydration
360 g warm filtered water (start with a warm about 105 water)
500 g bread flour
125 g active starter
12 g sea salt
Mix together the water and starter in a big bowl, Mix well, add in the bread flour and the sea salt. Mix with danish whisk and finish with your hands to a shaggy dough, cover and let rest 1 hour
Do 4 sets of stretch and folds 30 minutes apart. covering in between each set (90min)
Cover another 2 1/2 hours
Laminate, fold and push pull into a boule. Preheat oven to 450.
Let rest 20 minutes on counter covered.
Again laminate, fold and reshape. Flip and place in a pan or boule, stitch to increase tension. put in fo fridge until 30 minutes before oven is ready (the dutch oven should be in the oven preheating for at least an hour)
30 minutes before baking place in freezer for 30 minutes and then take out and score and place in the dutch oven covered 20 minutes at 450. Then remove top and finish baking 20 minutes in reduced 400 degrees.
Remove and cool on a baking rack. Don't cut until cooled about an hour or more.
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Directions: |
Directions:
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Liza from TikTok and her Mom's Sourdough Bread |
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Ingredients: |
Ingredients: Liza Sourdough
1000 grams of bread flour
650 warm filtered water
20 g salt
200 g active starter
Mix all together cover let rest 45 minutes.
Do 3 or 4 sets of stretch and folds. 45 minutes rest in between
Split dough in half. Do final shaping.
Cover put in fridge 12 hours.
Preheat oven 500 score. bake the cold loaf at 500 for 30 minutes lid on, turn heat down to 450 lid off. for another 10 minutes.
*** LIza only uses Ozarka Spring water. You will note she doesn't bulk ferment on the counter. Straight to shape and into banneton after the 4th stretch and fold.
*** Also she likes a recently fed by past peak (aka now hungry) starter.
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Directions: |
Directions:Liza's Mom's Recipe
Her mom goes by feel but LIza weighed everything as her mom made the dough
267 g starter her's is thick
690 g warm water
Sift your flour before you add it.
1080 g flour plus more as needed (about a palm full)
15 g avocado oil
Knead together with fists.
Add a palm full of flour as needed
Knead until your dough until it isn't sticky but it is soft
Do stretch and folds every hour.
Shape
Bulk ferement in the fridge as LIza does.
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Bella Sourdough |
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Ingredients:
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Directions: |
Directions:The Real Sourdough Mom@ Bella Sandwich bread
125 g active starter
325 g warm filtered water
give it a good whisk
12 g olive oil
12 g honey or 12 g sugar
500 g unbleached flour all purpose or bread
12 g salt done with scale now.
10 amMix with your hands for about 3 minutes until all dough comes together. scrap down sides in the bowl. cover rest 30 minutes.
10:35 1st set stretch and fold, around cover 30 min
11:052nd set stretch and fold. cover 30 min
11:35 3rd set, stretch and fold, cover 30 min
12:05 4th set stretch and folds let rest covered about 3 to 4 hours (her house is at 70 degrees) almost doubled, very chilly home may take 6 hours.
flour counter, pour out dough
6:05 shape into a rectangle., pop large bubbles
fold left edge to middle, fold right edge to middle. roll up, tuck under ends and seal underneath. push and pulls to tighten dough..
Seam side down greased loaf pan 9 x 5
8: 20 Room temp 2 hours, it should rise above the edge of the pan
Preheated 375 oven bake 35 minutes
8HOUR SCOURDOUGH
250 g active starter
725 g warm filtered water
whisk
25 g salt
1000 g flour
work in with your hands about 3 minutes. Scrape down side. cover
Let rest 1 hour
Stretch and fold do about 10 times. Cover rest 30 minutes
2nd stretch and fold 4 times. Cover rest 30 minutes
3rd "
4th set"
Cover bulk ferment 2 hours.
pour onto floured counter.
Cut in half
stretch 1 in rectangle fold in trishape. roll up push and pull. Let rest 20 minutes
Do the other half same.
Shape into rectangle, fold over, roll up, push and pulls.
Flour bannetons. Flip, cover. Cold proof 2 hours.
Score and bake in a 500 degree preheated oven 35 minutes covered drop to 425 for another 10 minutes.
Pizz dough
125 g active startere
300 g warm filtered water
whisk
500 g flour
MIx with hands, it is a dryer dough
cover rest 1 hour
1 set of stretch and folds. Cover rest 3 to 4 hours
flour work surface. Place dough on counter. 4 personal pizzas. or 2 larger ones
fold into a ball, shape in a round ball. Let bench rest 20 minutes.
Shape on piece of parchment paper. Bake on an upside down pan or pizza stone. pizza sauce and any toppings.
5 g salt |
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