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TCR’s Sourdough Bread

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[bread] — TCR sourdough bread, September 29, 2019

[starter] — Sourdough starter in storage jar

[starter] — Sourdough starter ready for feeding

[starter] — Starter with added flour

[starter] — Mix flour and water into starter

[starter] — Whisk starter

[starter] — Cover bowl of starter after feeding

[starter] — Place covered bowl with starter in warmed oven

[starter] — Starter with yeast beginning to bubble

[scale] — Digital scale to measure flours and water

[leaven] — Newly mixed leaven

[leaven] — Leaven covered

[leaven] — Leaven ready to use

[mixing dough] — Scrape leaven into bowl with water

[mixing dough] — Pour in mixed and warmed flours

Empty flour from plastic container into mixing bowl

[mixing dough] — Stir flours, water, and leaven

[mixing dough] — Stir to moisten all flour

[mixing dough] — Continue to stir until dough is too stiff to mix in more flour

[scraper] — Dough scraper

[mixing dough] — Scrape flour from side of bowl

[mixing dough] — Cut flour into dough

[mixing dough] — Scrape and cut until all flour in mixed into dough

[dough] — Dough after flours, water, and leaven are mixed

[dough] — Cover dough

[covered mixing bowl] — Covered bowl with freshly-mixed dough

[add salt] — Sprinkle salt onto dough

[add salt] — Spread salt evenly across surface of dough

[add water] — Sprinkle water onto salted dough

[add salt] — Spread water evenly across surface of dough

[wet hands] — Wet hands so dough won’t stick to them

[poke in salt] — Poke salt into the dough

[poke in salt] — Poke salt into the dough

[squeeze dough] — Squeeze dough to distribute salt

[squeeze dough] — Squeeze dough to distribute salt

[squeeze dough] — Squeeze dough to distribute salt

[squeeze dough] — Let dough squish out between fingers or hands

[stretch dough] — Stretch dough

[dough] — Fold stretched dough into plastic container

[thermometer] — Digital thermometer to test temperature of dough and bread

[thermometer] — Test dough temperature

[thermometer] — Dough temperature should be 80° to 85° F

[dough] — Seal plastic container

[dough] — Dough in sealed container

[wet hands] — Wet hands so dough won’t stick to them

[folding] — Reach under dough along side of plastic container

[folding] — Grab dough

[folding] — Stretch dough

[folding] — Fold dough to opposite side of container and press down

[folding] — Folded dough

[cookie sheet] — Flour cookie sheet

[dough] — Turn dough onto cookie sheet

[dough] — Turn dough onto cookie sheet

[dough] — Dough on cookie sheet

[wet hands] — Wet hands so dough won’t stick to them

[dough] — Gently flatten the dough

[dough] — Dough after flattening

[dough] — Fold dough from first side

[dough] — Fold dough from second side

[dough] — Fold dough from third side

[dough] — Fold dough from fourth side

[dough] — Seal seam by pinching

[basket] — Proofing basket for sourdough bread

[towels] — Flour-sack dish towel to line proofing basket

[basket] — Line proofing basket with cloth and sprinkle with flour

[dough] — Lift dough ball

[dough] — Dough ball in proofing basket

[covered basket] — Fold ends of cloth to cover dough ball in basket

[dough] — Dough after rising

[pot] — Aluminum pot with cover for baking sourdough bread

[pot] — Heat baking pot and lid

[lame] — Lame handle and blades to score top of dough ball

[lame] — Lame handle before attaching blade

[lame] — Lame ready to use

[dough] — Prepare to make first cut

[dough] — Pull lame through dough

[dough] — Start second cut

[dough] — Finish second cut

[dough] — Scored dough

[pot] — Auxiliary pot with lid

[pot] — Lid can rest inverted on auxiliary pot

[basket] — Lay second cloth over proofing basket

[basket] — Place lid over proofing basket

[basket] — Lift basket and lid

[basket] — Hold the lid

[basket] — Invert lid with cloth and basket

[basket] — Position inverted lid over auxiliary pot

[basket] — Rest inverted lid with basket lid on auxiliary pot

[basket] — Inverted basket resting on inverted lid

[basket] — Remove basket

[dough] — Inverted dough ball (after cloth lining proofing basket has been removed)

[dough] — Tilt lid with dough ball toward heated put, holding onto cloth

[dough] — Lift handle of pot to angle it toward lid with dough ball

[pot] — Flip the dough ball into the pot, maintining a grip on one corner of the cloth

[dough] — Dough in pot ready to bake

[pot] — Phase 1: Bake in covered, preheated pot

[baking pot] — Phase 2: Remove covered pot from oven

[baking pot] — Phase 2: Remove lid from pot

[baking pot] — Phase 2: Return uncovered pot to oven

[baking pot] — Phase 2: Finish baking the bread uncovered

[bread] — Test inner temperature of bread

Bread is done at 205° F

[bread] — Bread just out of oven

[bread] — Cool bread on rack

[bread] — Slice the bread

[bread] — End sliced off

[bread] — Stretching and folding the dough produces light and airy texture

[bread] — TCR sourdough bread, sliced

This page last modified: February 6, 2021