Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sourdough bread. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Sourdough bread is made entirely using wild yeast — with a strong, active sourdough culture of wild yeast, you won't need any commercial yeast at all. An easy Sourdough Bread recipe that rises overnight and bakes in the morning. A simple flexible recipe, made with sourdough starter, that can be adapted to your needs.
Sourdough Bread is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Sourdough Bread is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have sourdough bread using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Sourdough Bread:
- Prepare The Levain
- Take 75 g Sourdough starter
- Make ready 75 g Flour for levain (Wholemeal, Spelt, Country grain, White etc)
- Get 75 g Water (tepid)
- Get The Bread
- Make ready 120 g Levain starter
- Get 750 g Bread flour (the better the flour, the better the bread)
- Get 10-12 g Sea salt
- Prepare 525 ml (70%) Water (tepid)
- Prepare Rice flour or fine Semolina flour for dusting
Making sourdough bread doesn't have to be complicated. This is one of the simplest sourdough Truly, there is nothing tricky about making sourdough bread: if you can make yeasted bread, you. Making banana bread with sourdough starter adds a deep, rich flavor and fluffy texture. This carrot cake sourdough banana bread incorporates shredded carrots and warm spices for a fun autumn.
Steps to make Sourdough Bread:
- Day 1 - Morning, take starter out of fridge and feed (40ml plain flour, 40ml water), repeat 5-6 hours later. Another 5-6 hours later make the levain for your bread by mixing together 75g flour of choice (see ingredients), 75g water and 75g sourdough starter - leave out over night (10-12hrs), covered but with air hole(s).
- Day 2 - Morning, when the Levain is almost ready, mix all of your bread flour with 500ml water thoroughly & leave (covered) for 45-60 mins (this strengthens the gluten). When done stir the salt into the remaining 25ml water and add to the bread flour with 120g of your bread levain (the rest is for the bin). Scrunch together to mix fully then leave (covered) for 45-60 mins.
- Day 2 - at least 5 sets (1 set = 4 folds) of stretch & folds over minimum 1.5 hours (every 20 mins). After the last, cover and leave for 1.5 hours (the warmer the better).
- Next, weigh & cut the dough into 2 pieces ready to shape before bulk fermentation. When shaping, use a dough scraper to pull tight and create tension (watch you tube videos for better understanding).
- Once shaped, sprinkle plenty of rice flour on top so it doesn't stick, flip over with scraper and put carefully into your banneton or bowl. Make sure well stitched at the top, sprinkle more rice flour, leave out for 30-45 mins then cover & put into the fridge for 12-14 hours. Or leave out for 4-5 hrs more and bake that night.
- Day 3 - Take out of fridge whilst Oven is heating to 240'. Get your dutch ovens ready (no knead to heat), put a length of baking paper over bread & flip out carefully into dutch oven so baking paper is on the bottom (prevents burnage). When oven is ready, score your bread for a better rise.
- Day 3 - Bake in middle or low oven at 225' with lid on for 45 mins then remove lid and turn down to 225 for a further 10 mins. If baking without a dutch oven, add a dish of water to the oven and bake for 45 min straight at 225'.
- Leave to cool FULLY before cutting. Overnight uncovered I find the best. Wrap and cover in morning to last all week.
Cinnamon raisin bread made with gluten-free sourdough starter discard instead of commercial yeast. Sourdough gets its name from the acids that build up in the culture during fermentation. This type of bread isn't necessarily sour tasting. Bake the perfect sourdough bread loaf at home with this step-by-step Want to make your own sourdough bread? We only recommend products and services we wholeheartedly endorse.
So that’s going to wrap this up with this special food sourdough bread recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
