{"id":3045,"date":"2023-02-04T21:35:47","date_gmt":"2023-02-04T20:35:47","guid":{"rendered":"https:\/\/www.kovasztunder.hu\/?page_id=3045"},"modified":"2025-02-16T14:54:55","modified_gmt":"2025-02-16T13:54:55","slug":"tips-and-tricks-for-sourdough-bread","status":"publish","type":"page","link":"https:\/\/www.kovasztunder.hu\/en\/tips-and-tricks-for-sourdough-bread","title":{"rendered":"Tips and facts about sourdough bread"},"content":{"rendered":"
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\n\t\t\t\t\t\tWe only start baking with a hardened sourdough, the sourdough needs 8-12 hours to mature after rising. \t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\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\tThe best bread flour for baking bread for beginners is BL80 or KBL100 (King Wheat) , there are also many flours, rye, wholemeal, pumpkin seed etc. BL55 flour is not the best for baking bread.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\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\tAlways feed the sourdough about 6-8 hours before baking.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\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\tA very important part of baking sourdough bread is kneading, folding and rising. The dough should be left to rise, but it should be folded at equal intervals, usually three times. There are several ways of folding, which are important because they stretch the dough and produce air. Usually the dough is folded every 30-60 minutes.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\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\tPersonally, I'm a fan of long refrigerated rising times so you can count on 2 days to make a sourdough loaf. Little work and lots of rest and patience.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\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\tThe kneading machine makes our work easier, but of course you can also knead by hand.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\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\tThe temperature of the water is important, it should be 38-40 degrees Celsius when kneading. \t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\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\tIf the dough bounces back immediately when pressed, it is undercooked and needs more time.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\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\tIf it reacts gently and evenly to the pressure, the dough is ready to bake.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\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\tAnd if your fingerprints remain in the dough, you are on the verge of overcooking.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\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\tAnd if it deflates completely under pressure, it is overcooked. In this case, you can make a focaccia by pressing it with your fingers in a pan, drizzling olive oil over it, pressing in 6-8 cloves of garlic, 1 tablespoon of salt and a handful of rosemary.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\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\tThe notch is very important so that the bread will have more air and a better texture. This is best done with a sharp blade in a firm, quick motion. The blade should close 45 degrees to the surface of the bread.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\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\tBe careful with the patterning, as each notch will deflate the intricate gluten mesh you have built up. It takes a lot of practice to get the pattern right.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\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\tEveryone should experience and get to know their oven. I like my bread less crusty, so I preheat the oven to 250 degrees bottom-top bake along with the cast iron pan. When it reaches that temperature, I put the bread in the pan, put the lid on and immediately turn the oven down to 180 degrees and bake for 1 hour, then without the lid on for about 10 minutes until it has a little color.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\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\tIt's best to bake in a cast iron pan with a lid so that the water that evaporates from the bread turns to steam and the bread rises better.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\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 Let's bake bread together<\/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":"

We only start baking with a hardened sourdough, the sourdough needs 8-12 hours to mature after rising. For baking bread for beginners, the best bread flour is BL80 or KBL100 (King Wheat), there are also many other flours, such as rye, wholemeal, pumpkin seed, etc. BL55 flour is not the best for baking bread. Before baking it should be about 6-8 ...<\/p>","protected":false},"author":1,"featured_media":4975,"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-3045","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nTippek \u00e9s tudnival\u00f3k a kov\u00e1szos keny\u00e9rr\u0151l - 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\/tips-and-tricks-for-sourdough-bread\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tippek \u00e9s tudnival\u00f3k a kov\u00e1szos keny\u00e9rr\u0151l\" \/>\n<meta property=\"og:description\" content=\"Csak meger\u0151s\u00f6d\u00f6tt kov\u00e1sszal \u00e1llunk neki s\u00fctni, 8-12 \u00f3ra \u00e9r\u00e9s kell a kov\u00e1sznak a felszapor\u00edt\u00e1s ut\u00e1n. 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