paul hollywood sourdough youtube

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Whisk thoroughly using a balloon whisk. When you put a spoon through it, it should be like a thick batter.

It may take up to 4 hours at room temperature or overnight in the fridge. Slide the baking sheet onto the upper middle shelf, close the door and bake for 25-30 minutes. Fold the top of the dough down to the middle and the bottom over it, like a business letter. If it has risen and fallen, then it is active. Put in the dough, smooth-side down, cover with oiled cling film and leave to prove until doubled in size and a finger inserted at the edge leaves an indentation. Turn the dough smooth-side down again onto a lightly floured surface and repeat the folding process.

Delicious magazine is a part of Eye to Eye Media Ltd. If it seems to be inactive, give it a feed of fresh flour – the bacteria within it are living so they need feeding.

If you are using your starter often, you can leave it at room temperature, feeding it at least every 3 days and whenever you take some to make bread. Put the sourdough starter in a large bowl and mix in 350ml tepid water. It is important to have an organic apple, free of chemicals, for this, or the starter may not ferment. This time leave it for 24 hours. Baking With Paul Hollywood | Potato And Thyme ... - YouTube Now you can stay up to date with all the latest news, recipes and offers. Put a roasting tin in the bottom of the oven and lightly flour a baking sheet. Line a bowl with a clean tea towel and flour generously (or use a proving basket, flouring it well, as in the picture). Prep 10 minutes Ingredients 1kg strong white bread flour 1 organic apple, grated, with skin, avoiding the core 360ml tepid water Method Stage 1. please click this link to activate your account. Flip again so the folds are underneath. If it needs a little more baking, turn the oven down to 180°C/160°C fan/gas 4 until cooked. After the final fold, the dough should be noticeably smoother and elastic. If you are making sourdough less often – say, once a month – then keep the starter, covered, in the fridge. Once your starter is active, discard half of it, as before, and mix in another 250g bread flour and enough water to return it to the consistency of a very wet, sloppy dough. Rest the dough again for 10 minutes. Tip this into an airtight container and mark the level on the outside of the container (so you can see whether the mix has risen). Cover and leave to ferment for 3 days. Cover the bowl with oiled cling film and leave to rise until doubled in size – about 2 hours at room temperature or overnight in the fridge. This will slow down the activity and preserve it almost indefinitely, but you must let it come back to room temperature before use. Mix the salt with 25ml tepid water and add this to the dough. Rest the dough for 10 minutes. At this stage, it doesn’t matter how smooth the dough is – just make sure there are no dry patches of flour. If it seems to be inactive, give it a feed of fresh flour – the bacteria within it are living so they need feeding. Leave the dough to rest for 30 minutes to help the flour to absorb all the liquid – this will make kneading easier. Flip the loaf over so the folds are underneath, lightly cover with oiled cling film and rest for 20 minutes.

Master Paul Hollywood’s sourdough fold technique with this step-by-step guide to making a rustic white sourdough loaf. We have sent you an activation link, There should now be plenty of activity in the dough, indicated by lots of small bubbles. Enter the email address associated with your account, and we'll send you a link to reset your password. Fold the dough in the bowl again. Taken from Paul Hollywood’s How to Bake, published by Bloomsbury Photograph © Peter Cassidy, Terms & Conditions | Privacy Policy | Cookies. Subscribe to delicious.

Hands-on time 20 min, oven time 25-30 min, plus resting, rising and proving. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. Stage 2. Stage 3. Cool completely on a wire rack before slicing. It seems like a lot of work but each folding only takes 30 seconds. How to make Paul Hollywood’s sourdough using the fold technique. Then fold the left side in and the right side over it. Discard half the mix and add another 250g bread flour and 170ml water – this is called ‘feeding’. If an account was found for this email address, we've emailed you instructions to reset your password. Add a little extra water if it seems too dry. Check the level against the mark you made on the outside to see how much it has grown. When cooked it will be risen, deep brown and, if you tap on the base, should sound hollow. magazine. Using a dough scraper or your hands, turn the dough out onto the work surface, trying not to knock out too much air. Lightly flour the work surface. Simply stir in some strong white bread flour and enough water to return it to the consistency of a very wet dough, bearing in mind that you will need 500g starter for each recipe. Paul Hollywood. Tip back into the container and leave for a further 2 days. After 15 minutes, turn the bread around so it colours evenly. If your starter is active but has sunk down in the tub and a layer of liquid has formed on top, then it is actually over-active. If there is no sign of rising on the container, and no bubbles, leave the dough for a couple more days. Or, if you want to make sourdough using the classic method, discover our entire guide to making sourdough at home. This video is unavailable. Ideally, when you come to use it, you want to starter to be thick and bubbly. Open the oven door, being careful of the steam. View the recipe here: http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/p/paul-hollywood-spotatothymefocaccia.html?utm_source=youtube\u0026utm_campaign=recipe\u0026utm_medium=social\u0026utm_content=paulhollywoodspotatoandthymefocacciaWaitrose TV YouTube channel | http://www.youtube.com/waitroseTwitter | http://www.twitter.com/waitroseFacebook | http://www.facebook.com/waitrosePinterest | http://www.pinterest.com/waitroseMore great recipes, ideas and groceries | http://www.waitrose.com

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