![]() ![]() Pinch seams together and let sit, seam-side down, on a lightly floured surface (covered with lightly sprayed plastic wrap) for ~1-1½ hours, or until puffy. Starting with the long side, roll into a log. Drizzle with a bit of oil (~1 Tbs.) and sprinkle cheese evenly over the whole thing. Pat and stretch, using your fingers, the dough into a large rectangle, ~9" x 12". ![]() Turn dough out onto a lightly floured surface and knead for a minute or two. Place in an oiled bowl (or let bread machine do its work), cover and let sit until doubled in size, ~1-1½ hours. If it is too sticky, simply knead in a bit more flour until it handles nicely. Dough will be a bit "tacky".but not so sticky that you cannot handle it. Knead either by hand or using a mixer or bread machine. It should look bubbly in the morning.Ĭombine risen starter and other ingredients. Cover and let sit overnight at warm room temperature. ![]() If it seems too dry and will not come together, add another Tbs. Garlic oil (or olive oil & a bit of minced garlic)Ģ½ c. (~413 g.) Unbleached Bread Flour + more as needed ![]() Good ladle-full (~6-8 oz) of 100% Hydration Sourdough Starter *ģ½ c. Inspired by & adapted from King Arthur Flour ![]()
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