{"id":2356,"date":"2023-01-26T19:03:22","date_gmt":"2023-01-26T18:03:22","guid":{"rendered":"https:\/\/www.kovasztunder.hu\/?page_id=2356"},"modified":"2023-02-04T21:48:11","modified_gmt":"2023-02-04T20:48:11","slug":"sourdough-bread-from-lepes-to-lepes","status":"publish","type":"page","link":"https:\/\/www.kovasztunder.hu\/en\/sourdough-bread-from-lepes-to-lepes","title":{"rendered":"Making sourdough bread"},"content":{"rendered":"
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How is sourdough bread made?<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tStep 1<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Sift the flour (sift only the white flour!) and add the 38-40\u00b0C water. Car leasing<\/a>: The flour granules are soaked in water to shorten and lighten the kneading<\/a>.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tStep 2<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Start kneading, but do not knead completely. Let the dough rest for half an hour, cover it with a tea towel or put a roof over it.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tStep 3<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Add the sourdough starter and knead in.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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Add the salt, which is 2% of the total flour. Add a little water to dissolve the salt so it will be easier to knead. Knead. Let rest for 30 minutes. The addition of the salt means the autolysis<\/a> end, the salt will make the gluten mesh tighter so be sure to add it at the end!<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tStep 5<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

The dough should be left to mature, but folded at equal intervals.<\/p>

1. Folding<\/a>, laminating<\/a>:<\/strong> Roll out like a pastry and then fold like an envelope and roll up. Leave to rest for 30 minutes.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tStep 6<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

2. Folding<\/a><\/strong>, using a pastry brush, fold one half of the dough in half, fold the other half in half, turn the dough over and roll it up. Let rest again for 30 minutes. When it feels cold, put the dough in a rising pan: put hot water in a pan at the bottom of the oven and place the dough on a shelf above the rising pan.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tStep 7<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

3. Folding<\/a>:<\/strong> Petal drive<\/a>fold the dough around the flower petals as they are. Put back in the oven for 1-2 hours.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tStep 8<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Pre-form the bread and let it rest for about 20 minutes to give the gluten time to relax.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tStep 9<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

We do the final shaping and place it in a slotted tear-off door so that the slush (the fit) is up.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tStep 10<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Cover with a tea towel and refrigerate overnight.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tStep 11<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Remove from the fridge and allow the dough to temper a little.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tStep 12<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Preheat the oven to 250 degrees C (250 degrees F) on the bottom top baking programme, including the cast iron pan.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tStep 13<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Unroll the bread from the tray onto a baking sheet, sprinkle with a little flour and make a quick, firm movement to coat and decorate if you like.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tStep 14<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Put it in the hot cast iron pan and put the lid on, put it in the oven and immediately turn it down from 250 degrees to 180 degrees and bake it with the lid on for 1 hour. I like this baking method best because it keeps the crust from getting too thick.<\/p>

When the 1 hour is up, remove the lid or take it out of the pan completely and let it cook until it gets a little colour, about 10 minutes.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tStep 15<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

When the bread is baked, place it on a wire rack to prevent the bottom from getting soggy and let it cool, then slice it.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t \n WHAT TO KNOW BEFORE BAKING<\/span>\n <\/a>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t \n ALAPHOGALMAC<\/span>\n <\/a>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

How is sourdough bread made? Step 1 Sift the flour (sift only the white flour) and add the water at 38-40 degrees. Autolysis: the flour particles are soaked in the water to shorten the dough and make it easier to knead. The dough is left to rest for half an hour, covered with a tea towel ...<\/p>","protected":false},"author":1,"featured_media":2579,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-4.php","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","tinysalt_page_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"class_list":["post-2356","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nKov\u00e1szos keny\u00e9r k\u00e9sz\u00edt\u00e9se - Kov\u00e1szT\u00fcnd\u00e9r<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kovasztunder.hu\/en\/sourdough-bread-from-lepes-to-lepes\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kov\u00e1szos keny\u00e9r k\u00e9sz\u00edt\u00e9se\" \/>\n<meta property=\"og:description\" content=\"Hogyan k\u00e9sz\u00fcl a kov\u00e1szos keny\u00e9r? 1. l\u00e9p\u00e9s Leszit\u00e1ljuk a lisztet (csak a feh\u00e9r lisztet szit\u00e1ljuk!) \u00e9s hozz\u00e1 adjuk a 38-40 fokos vizet. 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