Bake or provide a warm, sour
dough bread on the side.
Not exact matches
Continue adding the flour (both wheat and
bread flour) until the
dough clears the
sides of the bowl and is soft and smooth, it may leave a slight residue
on your fingers which is ok but shouldn't be so sticky that you have crazy
dough covered fingers.
Get comfortable with
bread dough on the sticky
side as it makes for the softest, least - dense
breads.
Drop the
dough, smooth top
side down ward into the prepared banneton or basket - I noticed
dough can be very sticky to handle and can be only be smooth
on its top sphere which is facing down into the banneton and so the back of the
bread facing upwards can look a little rough and ugly.
Cover the
dough with
bread crumbs and place it seam
side down
on a parchment covered oven tray.
Mix the
dough on medium - low speed for 7 minutes, adding more
bread flour by the tablespoon within the first 2 minutes until the
dough comes away from the
sides of the bowl but still feels slightly sticky to the touch.
Sprinkle the sugar mixture evenly over the surface of the
bread dough leaving a 1 / 2 - inch border
on the
side farthest from you.
Mix the
dough on medium - low speed for seven minutes, adding more
bread flour by the tablespoon until the
dough comes away from the
sides of the bowl but still feels slightly sticky to the touch.