The soup looks yummy!! Is that homemade toasted bread?
no but I have my intermediate starter ready to go, and will make some sour dough today.
Flour – 192 grams
639 - Grams
Starter – 447 grams
Room temperature water as needed (n/a)
Remove starter from refrigerator about an hour before using.
In mixer, use dough hook on low speed, combine flour and starter together
Mix for 2 or 3 minutes until fairly smooth, dough should be a little sticky, not stiff or dry – add a few drops of water ONLY if necessary
Place dough in an oiled bowl, cover and let rise for 6-8 hrs, until almost double
Place in refrigerator, well covered, overnight
Dough
Intermediate dough – 639 grams (approx)
Flour – 574 grams
Salt – 2 ¼ tsp. - 17.5 grams
1591.5 - Grams
Sugar – 1 ¼ tsp. - 6 grams
Water – 340 grams to 355 grams /
I have been using 355 grams
Remove firm starter from refrigerator 1 hour before using
Cut starter into 6 pieces
Place water in mixing bowl - add sugar and salt, mix to incorporate
Add ¾ of the flour and 4 pieces of starter to water and mix using dough hook
Add remaining flour and starter, mix to combine
Mix/Knead dough for 4-6 minutes until smooth
Divide dough into pizza balls (400 grams)
Place into oiled containers, cover and refrigerate
Place remaining dough in an oiled bowl, cover and allow to rise at room temp for 3-4 hours or until doubled
Divide, scale and bench dough into loaves and place onto parchment paper sprinkled with semolina or corn meal
Lightly mist loaves with spray oil, cover with plastic wrap and let rise until 1 ½ size
Loaves can be baked off at this time or placed into refrigerator to ferment longer
Bread Instructions
Preheat oven to 475 degrees
Spray loaves with water and place in oven
After 5 minutes, turn bread and spray again
Bake an additional 20 minutes, turning after 10, until golden brown
Remove and cool on rack
Pizza Instructions
Remove dough 1-2 hours before using
Shape, top and bake for about 6-7 minutes. with 600° + f