![]() ![]() Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. It'll be about the size of a softball, or a large grapefruit. Grease your hands, and pull off about 1/4 to 1/3 of the dough - a 14-ounce to 19-ounce piece, if you have a scale. When you're ready to make bread, sprinkle the top of the dough with flour this will make it easier to grab a hunk. That's OK that's what it's supposed to do. Over the course of the first day or so, it'll rise, then fall. ![]() The longer you keep it in the fridge, the tangier it'll get if you chill it for 7 days, it will taste like sourdough. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). Then refrigerate it for at least 2 hours, or for up to about 7 days. ![]() Perfect your techniqueĬover the bowl or bucket, and let the dough rise at room temperature for 2 hours. There's no need to grease the bowl, though you can if you like it makes it a bit easier to get the dough out when it's time to bake bread. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl it's going to rise a lot. If you've made the dough in a plastic bucket, you're all set - just let it stay there, covering the bucket with a lid or plastic wrap a shower cap actually works well here. Next, you're going to let the dough rise. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. Mix and stir everything together to make a very sticky, rough dough. Comfortably warm is fine "OUCH, that's hot!" is not. For first-timers, "lukewarm" means about 105☏, but don't stress over getting the temperatures exact here. Your best bet is to weigh the flour or measure it by gently spooning it into a cup, then sweeping off any excess.Ĭombine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. The flour/liquid ratio is important in this recipe, so measure carefully. ![]()
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