[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-189662-105":53,"doc-detail-189662-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","sourdough-v10-bread-baking-instructions","Sourdough - v1.0 - bread baking instructions","","Detailed sourdough bread workflow covering shopping ingredients, equipment, and step-by-step preparation across three phases. It includes making the levain a day before, hydrating and mixing bread flour with warm water, adding sea salt, then performing periodic stretch-and-folds while fermenting at controlled temperatures for 6–12 hours. The guide covers shaping dough portions for 2–4 loaves, proofing in a banneton or bowl overnight in the refrigerator, and baking in a Dutch oven with scoring and timed temperature stages.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":46,"@type":70,"position":76},"https://docshare.wps.com/template/paper-templates/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/sourdough-v10-bread-baking-instructions/189662/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/sourdough-v10-bread-baking-instructions/189662.png","ImageObject",442,249,{"name":88,"@type":89},"Anda","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-09-29","2026-09-03",true,{"@type":98,"interactionType":99,"userInteractionCount":76},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What is the levain and how is it prepared?","Question",{"text":108,"@type":109},"The levain is a sourdough starter mixture made the day before. It combines sourdough starter, bread flour, and warm water, is mixed, covered, then left in a warm spot for 6–10 hours until it grows.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How long should the dough ferment and when are stretch-and-folds done?",{"text":113,"@type":109},"After mixing Phase 2, the dough is kept warm for 6–12 hours. Stretch-and-folds are performed 15, 30, and 60 minutes afterward, then the dough returns to a warm place until doubled and jiggly.",{"name":115,"@type":106,"acceptedAnswer":116},"How should the bread be baked in a Dutch oven?",{"text":117,"@type":109},"The oven is preheated to 500F with the Dutch oven. Sourdough is transferred onto parchment, optionally scored and spritzed with water, then baked with the lid at 500F for 20 minutes, followed by lid-off baking at 475F for 18–25 minutes, then rested before slicing.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},189662,1790292508,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":45,"category_name":46,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":76,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":9,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":4},962075006959,"https://ap-avatar.wpscdn.com/avatar/e0002397efbe92a78e?_k=1776741047341049297","| Sourdough\u003Cbr>Shopping List\u003Cbr>Ingredient Equipment Bread flour (for baking) Dutch Oven/Cast Iron Combo Cooker Sourdough starter Weigh scale Salt Optional: Thermometer All‐purpose flour (for dusting) Benneton Lahm or razor blade or sharp knife (optional)\u003Cbr>Preparing the ‘Levain’(the day before)\u003Cbr>‐ Add to a mixing bowl\u003Cbr>o 45g sourdough starter\u003Cbr>o 90g bread‐flour\u003Cbr>o 90g of water (90‐95F)\u003Cbr>‐ Mix this up using your hands or a mixing spatula. For the water, you may need to add a bit more to get everything nicely incorporated\u003Cbr>‐ Cover with plastic wrap\u003Cbr>‐ Set this aside in a warm (75‐90F) spot for 6‐10 hours\u003Cbr>Preparing the bread (the day before)\u003Cbr>Phase 1\u003Cbr>‐ In a separate, large mixing bowl\u003Cbr>o Add 950g of bread‐flour (if desired, you can split this between all‐purpose, whole‐wheat and bread‐flour)\u003Cbr>o Add 660g water (90‐95F)\u003Cbr>o Mix thoroughly and cover with plastic wrap ‐ Set aside for 30 minutes\u003Cbr>Note: The levain will grow to be about double (or more!) the initial size, so select a large enough mixing bowl to accommodate this\u003Cbr>Phase 2\u003Cbr>‐ After 30‐minutes\u003Cbr>o Scrape the levain into the large mixing bowl and\u003Cbr>o Add 18‐20g of sea salt\u003Cbr>o Using your hands, mix thoroughly ‐ Cover with plastic wrap or a damp towel\u003Cbr>‐ 15min, 30min and 60min afterwards, perform a stretch and fold\u003Cbr>o Using a wet hand, slide your hand along the edge of the bowl and slide your fingers down, picking up some dough\u003Cbr>o Pick up the dough, raising it high as you can without it tearing\u003Cbr>o Fold it down, towards the middle of the dough\u003Cbr>o Work your way around the bowl, in a circular fashion\u003Cbr>‐ After the final stretch and fold: cover again with plastic wrap /towel and place in a warm place (75‐90F) for 6‐12 hours. The exact time will vary from house to house and isn’t written in stone; just look at your dough: it should be poofy and jiggly and doubled (or more!) in size |  |\n| --- | --- |\n| | Makes 2+ loves Total time: 1.5 days |\n\n\n| Sourdough\u003Cbr>Phase 3\u003Cbr>‐ Generously flour your work surface as well as the dough in the mixing bowl\u003Cbr>‐ Remove the dough and, using a spatula or plastic scraper, gently scrape down the sides of the bowl to start to release the dough from the bowl\u003Cbr>‐ Tilt the bowl over your work surface and using a spatula or plastic scraper, extract the dough onto your work surface\u003Cbr>‐ Decide how you want to cut your buns – you can split this into 2‐4 loaves\u003Cbr>o Sprinkle flour along the lines where you plan to cut and use a plastic scraper to cut the dough into portions (the flour helps to keep the scraper from sticking)\u003Cbr>o Using your hands, you can tidy up the shape of the cut dough into a ball/sphere ‐ Flip the dough upside down (so you are looking at the [eventual] bottom side)\u003Cbr>o Grab the left side and fold it over onto itself; repeat for the right side, then top and bottom – essentially folding the dough onto itself\u003Cbr>o Sprinkle flour into a banneton (or just a mixing bowl with a towel in it) and place the dough ball (top side first) into the banneton\u003Cbr>o Wrap the banneton in a large plastic bag (I use compost bags) to keep it from drying\u003Cbr>o Place in the refrigerator (10‐12hrs)\u003Cbr>o Repeat for the other portions of dough\u003Cbr>Bake! (the day of)\u003Cbr>‐ Preheat an oven to 500F, with the Dutch oven (or combo cooker)\u003Cbr>o Arrange your oven racks so that Dutch oven will be on the lower third (approx. )‐ When the oven comes to temp,\u003Cbr>o Portion out some parchment paper and take the sourdough ball out of the fridge and dump this onto the paper (the dough should be top‐side‐up now)\u003Cbr>o Optional: using a lahm/razor blade/sharp knife, score the top of the dough\u003Cbr>o Optional: spritz some water onto the dough\u003Cbr>o Transfer the parchment paper directly into the Dutch oven ‐ Bake with the lid at 500F for 20min\u003Cbr>‐ Remove lid, lower the temperature to 475F and bake for 18‐25min until nicely browned ‐ Repeat for the remaining buns\u003Cbr>‐ After baking allow the bread to rest for 45min before slicing into it ","cbCaipHtdzEWBR3X","https://ap.wps.com/l/cbCaipHtdzEWBR3X","pdf",341083,"English","# Shopping List\n## Preparing the Levain (day before)\n## Preparing the Bread (day before)\n## Baking (day of)","[{\"question\":\"What is the levain and how is it prepared?\",\"answer\":\"The levain is a sourdough starter mixture made the day before. It combines sourdough starter, bread flour, and warm water, is mixed, covered, then left in a warm spot for 6–10 hours until it grows.\"},{\"question\":\"How long should the dough ferment and when are stretch-and-folds done?\",\"answer\":\"After mixing Phase 2, the dough is kept warm for 6–12 hours. Stretch-and-folds are performed 15, 30, and 60 minutes afterward, then the dough returns to a warm place until doubled and jiggly.\"},{\"question\":\"How should the bread be baked in a Dutch oven?\",\"answer\":\"The oven is preheated to 500F with the Dutch oven. Sourdough is transferred onto parchment, optionally scored and spritzed with water, then baked with the lid at 500F for 20 minutes, followed by lid-off baking at 475F for 18–25 minutes, then rested before slicing.\"}]","Sourdough - v1.0 - bread baking instructions | PDF",1788398380]