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How to Make Sponge Dough
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How to make sponge dough

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Last updated 1w

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Sourdough Pizza Dough Recipe ⤵️ 190g active sourdough starter 620g warm water 20g salt 20g olive oil 900g all-purpose or 00 flour To tell when the dough is ready to go in the fridge: -Doubled in size -Puffy and lots of bubbles -When you tilt the bowl, the dough releases from the side of it -You can do the float test - drop a piece of the pizza dough in a cup of water, if it floats to the top or at least is about halfway in the water, you can move forward (wait longer if it sinks completely)...
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Getting the dough ready and then popping it into my new baking studio fridge from Garland Canada. Pre-shaping is an important step in the bread-making process for several reasons:

1. Better Dough Structure: Preshaping helps to organize the gluten structure, making the final shaping easier and more effective.
2. Improved Final Shape: It allows the dough to relax and hold its shape better, leading to a more uniform loaf.
3. Easier Handling: Preshaping makes the dough easier to handle during the final shaping, especially for high-hydration doughs.

However, some bakers choose to skip this step which cuts out time during bakery production, finding that their dough performs well without it.
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Your sourdough shaping technique matters more than you think 👀 
It’s not just about a pretty loaf. Shaping builds surface tension, which supports oven spring and helps your bread rise UP instead of spreading OUT.  Here are a few more tips for getting that beautiful lift in the oven: - Give your dough enough strength early on. Stretch & folds or coil folds during bulk fermentation are key. - Make sure your oven is hot and fully preheated before your loaf goes in. (Steam helps too!)  And when i...
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Homemade English Muffins ❣️  400 g flour 8 g active dry yeast 1 tsp salt 25 g sugar 200 g warm milk 100 g warm water 42 g melted butter 1 egg  - combine the water and milk with the yeast and sugar in the bowl of a stand mixer, let bubble for 5-10 mins - add in the flour, salt, melted butter and egg and mix with the paddle attachment, not the dough hook!! - mix for 5-10 minutes until dough is smooth and sticky - let rise for 1 hour - transfer to a flour surface and flatten with your hands, you...
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Recipe by @autumn.kitchen  Sweet Stiff Starter:25g starter,75g bread flour,35g water,13g sugar Dough Ingredients:200g bread flour,35g sugar,4g salt,75g milk,1 egg(55g),70g unsalted butter,all the sweet stiff starter pan size-8"x8",Prepare sweet stiff starter and use when it triples,about 7-8hr at 27-28C.Mix everything except butter till dough comes together and is strong.Add butter gradually and knead til dough achieves window pane.Bulk proof for 2hr at 28C.Divide dough into 8portions.Round each into a ball,rest 15mins.Shape dough,place into greased tin.Proof until double.Brush with egg wash,sprinkle almond flakes.Bake at 180C for 20-25mins.
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