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Bread Dough: Flour, Water, Salt and Starter Kneaded Smooth
Dough is flour mixed with a little water; salt changes its texture and a starter makes it rise. Knead it until it is smooth and elastic, which develops the gluten, then leave it to rise before shaping and baking.
The picture: our diagram, a kneaded dough in its bowl.
Beginner
About 5 hours with rising
Instructions
1
1
Mix
Mix
Weigh the flour into a bowl, add the starter and most of the water, and mix until no dry flour is left. Rest it half an hour, then work in the salt and the rest of the water.
Materials for this step:
Whole Wheat Flour1 kg
Water0.65 liter
Salt20 g
Sourdough Starter200 gTools needed:
Bowl
Balance Scale2
2
Knead
Knead
Knead on a floured surface, folding and pushing, for 10 to 15 minutes until the dough is smooth and springs back when pressed.
Tools needed:
Bowl3
3
Rise
Rise
Cover the bowl with a cloth and leave it somewhere warm until the dough has risen well, a few hours. Divide and shape it for the oven.
Tools needed:
Bowl
Muslin Cloth4
4
Your dough
Your dough
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Materials
4- Placeholder
- 0.65 literPlaceholder
- 20 gPlaceholder
- 200 gPlaceholder
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