How to Make Crumbled Dough
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How to make crumbled dough

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10min · 6 servings Ingredients: • 2 cups warm water (around 110 F) • 1 tsp active dry yeast • 2 tsp honey • 1.5 tsp salt • 1 tbs olive oil + plus a drizzle to add to the zipper bag • 720 grams (6 cups) of APF (all-purpose flour) plus some extra for dusting before stretching the dough Method: • 1. Add water, salt, yeast, oil, flour and honey to your mixer bowl with the hook attachment; alternative you may knead by hand; • 2. Knead for about 5-7 mins until the dough starts separating from the bowl; • 3. Pour dough over a floured surface, fold the edges of the dough for a few minutes as you are shaping a ball; • 4. Add dough to a greased zipper bag and refrigerate overnight; • 5. Pull out of the fridge 30 mins before using or microwave for 15-20 seconds to soften it
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1,000g King Arthur unbleached bread flour 640g warm water 240g active starter 20g Redmond’s sea salt Total Dough Hydration: 68% 1 hour fermentolyse with flour, 600g water, and the starter. Added the salt and remaining 40g water after that hour. The water I added was 90F. Kneaded the dough and did some slap and folds for 5 minutes. Covered the bowl and let rest for 30 minutes. Did 4 total sets of dough strengthening - first two sets were stretch and folds, second two sets were coil folds. ...
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Stop watching the clock—watch the dough instead. Here are my top 4 signs your bulk fermentation is done (no guesswork needed!) 1. Jiggly like Jell-O when you gently shake the bowl. 2. Soft like a marshmallow—it should feel pillowy when you press it. 3. Pulls away from the sides of the bowl cleanly. 4. Doubled in size and full of bubbles. Pro tip: If it tears when you stretch it—it’s not ready. If it resists but stretches smooth—it’s go time! Don’t let your dough overproof—learn the...
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Hayley Lentino | Sourdough Tutorials on Instagram: "Learning how to read your sourdough dough. Bulk Fermentation times will be different for everyone depending on a lot of factors but mostly the tempurature of your dough. Thats why its so important to go off of how your dough looks vs. how long its been bulk fermenting! For reference, my house was about 73°F during this video.  Learning to read your dough is a full proof way to know if your dough is under proofed, over proofed, or just right. Understanding bulk fermentation! If you’re not already, make sure you’re following me @musclemommasourdough for all things sourdough! #overproofedsourdough #underproofedsourdough #bulkfermentation #sourdough #sourdoughtips #sourdoughtok #sourdoughbaker #sourdoughbakery #sourdoughtutorial #sou Sourdough For Dummies, How To Tell If Sourdough Is Over Fermented, How To Fix Over Fermented Sourdough, Bulk Fermenting Sourdough Chart, Signs Bulk Fermentation Is Done, How To Fix Under Fermented Sourdough, How To Know If Sourdough Is Overproofed, How To Know If Dough Is Fermented, How To Know If Sourdough Is Overkneaded
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Trust me, it’s that simple. 🥣 I get comments all the time asking how I get my dough to be so smooth. Well, there’s no real secret to it. I just mix my dough really well. It’s a little easier to do with a high hydration dough but even with a low hydration, your dough should never have lumps of hard or dry flour. HERE’S HOW: I mix it really well at the beginning, then after each round of stretch and fold, I roll the dough over and knead it into a ball in the bowl. WHY: The point of kne...
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Here are the 2 main reasons I stitch up my dough after shaping. 1️⃣ To help create a little extra tension, which gives a more consistent rise when baking. 2️⃣ Because it makes my dough look nice. Here’s how: After shaping your dough place it in the banneton and let it rest at room temperature for 10-15 minutes. This will give it some time to relax. You’ll likely notice the dough spread out a bit. Gently pinch dough from one side and pull it to the centre then press it down into the doug...
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1hr · 6 servings Credits of Video and Recipe goes to @shebakesourdough on instagram 🅡🅔🅒🅘🅟🅔 Makes 6 crumpets 𝙎𝙤𝙪𝙧𝙙𝙤𝙪𝙜𝙝 𝘾𝙧𝙪𝙢𝙥𝙚𝙩𝙨 : 300g Sourdough Discard • 100g All-Purpose Flour/ Cake Flour • 100g Water • 5g Baking Soda/ powder • 4g Salt 15g Sugar 𝙄𝙣𝙨𝙩𝙖𝙣𝙩 𝙔𝙚𝙖𝙨𝙩 𝘾𝙧𝙪𝙢𝙥𝙚𝙩𝙨 : 250g All-Purpose Flour • 230g Water • 5g Baking Soda/ powder • 3g Instant Yeast • 4g Salt 15g Sugar 🅜🅔🅣🅗🅞🅓 ➡️ Stir all the ingredients together until everything is evenly incorporated and form a smooth batter ➡️ Rest the batter for 30 minutes until the batter gets nice and bubbly ➡️ Heat up a non-stick griddle/ pan and melt a knob of butter ➡️ Place well-oiled crumpet rings in the pan and fill it with batter to 2/3 of the ring height ➡️ Start wit
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