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bowl, cover it with a clean kitchen towel or plastic wrap,

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Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours until it doubles in size. Once risen, transfer the dough onto a lightly floured surface and divide it into 8 equal portions. Roll each portion into a ball and then use your thumb to create a hole in the center. Stretch the dough to form a bagel shape.

Place the shaped baguettes on a parchment-lined baking sheet or a baguette pan if you have one. Cover them with a clean kitchen towel or lightly greased plastic wrap. Let the baguettes rise for another 45-60 minutes, or until they have visibly expanded in size. Meanwhile, preheat your oven to 220掳C (425掳F).

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3. Once the dough comes together, cover the bowl with a clean kitchen towel and let it rest for about 30 minutes to allow the flavors to mingle.

bowl, cover it with a clean kitchen towel or plastic wrap,

2. Dry the Kelp: Pat the kelp dry with a clean kitchen towel or paper towels. Ensure it is completely dry before moving on to the next step.

7. Place the shaped baguettes on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rise for another 30 minutes to an hour, or until they have almost doubled in size.

7. Place the three baguettes seam-side down on a baking pan lined with parchment paper. Lightly dust the tops of the baguettes with flour. Cover them with a kitchen towel and allow them to rise for another 45 minutes to an hour.

11. Once again, cover the baguettes with a kitchen towel or plastic wrap and let them rise for another hour, or until they have doubled in size.

5. Divide the dough into 8 equal portions and shape each piece into a smooth ball. Lay them on a baking sheet lined with parchment paper, leaving enough space for them to expand. Cover with a clean kitchen towel and let them rise at room temperature for about 4-6 hours, or until doubled in size. Remember, the rising time may vary depending on the temperature of your kitchen.

bowl, cover it with a clean kitchen towel or plastic wrap,

In a clean glass jar, mix equal parts of all-purpose flour and filtered water. Cover loosely with a kitchen towel and let it sit at room temperature for 24 hours. After this initial period, discard half of the mixture and add another equal part of flour and water. Repeat this process daily for about a week until your starter becomes bubbly and active. Congratulations, your sourdough starter is now ready!