{"id":2860,"date":"2020-05-27T10:59:26","date_gmt":"2020-05-27T17:59:26","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=2860"},"modified":"2020-07-13T12:16:36","modified_gmt":"2020-07-13T19:16:36","slug":"sourdough-bread","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=2860","title":{"rendered":"Sourdough Bread (makes 2 loaves)"},"content":{"rendered":"<p>I Love Cooking Ireland &#8211; YouTube Baking Sourdough Masterclass:\u00a0<a href=\"https:\/\/youtu.be\/2FVfJTGpXnU\">https:\/\/youtu.be\/2FVfJTGpXnU<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>800g \u00a0Bread Flour<\/li>\n<li>460g \u00a0Water (leukwarm)<\/li>\n<li>10g \u00a0 Salt<\/li>\n<li>320g Sourdough Starter<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Knead together. \u00a0Continue kneading until elasticity is developed (window pane test). \u00a0Leave in greased bowl to proof (apps 3 hours).<\/p>\n<p>Divide in 2, shape each into boule and put into floured banettons. \u00a0Put banettons in plastic bags to proof apps 3 &amp; 1\/2 hours (or overnight in refrigerator).<\/p>\n<p>Preheat oven to 230 C (446F). \u00a0Preheat a baking sheet below the rack that you will be baking the bread (for adding water to steam the loaves). \u00a0 Turn boules out onto a parchment lined baking sheet. \u00a0Score the top with a sharp knife to allow for controlled expansion during baking. \u00a0Add boiling hot water to the steamer baking sheet in the oven. \u00a0The water will boil off, creating steam to keep the crust soft and allow it to continue to expand during the initial part of baking. \u00a0Bake bread for 30-35 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I Love Cooking Ireland &#8211; YouTube Baking Sourdough Masterclass:\u00a0https:\/\/youtu.be\/2FVfJTGpXnU &nbsp; Ingredients: 800g \u00a0Bread Flour 460g \u00a0Water (leukwarm) 10g \u00a0 Salt 320g Sourdough Starter &nbsp; Knead together. \u00a0Continue kneading until elasticity is developed (window pane test). \u00a0Leave in greased bowl to proof (apps 3 hours). Divide in 2, shape each into boule and put into floured [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,1],"tags":[],"class_list":["post-2860","post","type-post","status-publish","format-standard","hentry","category-breads","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/2860","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2860"}],"version-history":[{"count":3,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/2860\/revisions"}],"predecessor-version":[{"id":2870,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/2860\/revisions\/2870"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2860"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}