Shape the Boule: Shaping a boule is a bit of an art and takes practice to get good at. Shape it by turning your dough out onto a lightly floured surface and forming a boule by pushing the dough inward to form a domed boule. Be careful not to get flour inside the boule as this will not bake and leave streaks of raw flour in your final bread.
Preheat a pizza stone near the center of oven to 450º F. Place a metal broiler pan on bottom oven rack. When the dough has rested for 60 minutes, dust the top liberally with flour, then use a serrated knife or bread lame to score a 1/2-inch-deep slash across top of loaf. Slide the loaf off the peel and onto the preheated baking stone.
View the Full Playlist on Shaping Technique:
Cover a sheet pan with a piece of parchment and set it aside. After your bread dough has risen once, punch it down to deflate and then divide it into three equal pieces. Roll each dough piece into a long log, making them all the same size. Try to keep the width of each log the same as well and nice and even.
No-Knead Rolls. Grease a 9-inch round cake pan. Remove a 1 1/2-pound hunk of dough. On a floured surface, divide dough into eight pieces. With floured hands, shape into balls the size of small plums. Place in pan; cover loosely. Let rest 40 to 60 minutes. Combine 1 egg with 1 tablespoon water. Just before baking, brush rolls with egg wash. First things first: make a sourdough starter. Mix the starter with flour and water to create the leaven. Mix the leaven with more flour and water to create the autolyse. Fold the dough several times over the next 2 1/2 hours. After a few rounds of rising and resting, shape the dough and bake it in a Dutch oven. 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. MIX THE DOUGH AND FIRST RISE (1 HOUR) Combine yeast, honey, and warm wate r in a large mixing bowl. Let the yeast proof for about 5 minutes, until the mixture looks nice and foamy. Add flour to bowl. Mix with a sturdy spatula until the dough starts to come together, then add salt and mix well, until no dry flour remains.
Shape dough into a ball; place in an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise 1 hour until doubled. Heat oven to 400 ° F. Line a baking sheet with parchment paper, a silicone mat or lightly grease the surface with oil or cooking spray. On a lightly floured surface, punch down dough, then carefully shape into
NqbAfNy.
  • 7g8vfnizw7.pages.dev/305
  • 7g8vfnizw7.pages.dev/274
  • 7g8vfnizw7.pages.dev/222
  • 7g8vfnizw7.pages.dev/711
  • 7g8vfnizw7.pages.dev/155
  • 7g8vfnizw7.pages.dev/925
  • 7g8vfnizw7.pages.dev/150
  • 7g8vfnizw7.pages.dev/571
  • 7g8vfnizw7.pages.dev/783
  • 7g8vfnizw7.pages.dev/167
  • 7g8vfnizw7.pages.dev/938
  • 7g8vfnizw7.pages.dev/691
  • 7g8vfnizw7.pages.dev/906
  • 7g8vfnizw7.pages.dev/738
  • 7g8vfnizw7.pages.dev/556

    • how to shape a boule