Sourdough Bread
Sourdough Bread

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, sourdough bread. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sourdough Bread is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Sourdough Bread is something that I’ve loved my entire life. They’re fine and they look fantastic.

Make sourdough bread from a homemade sourdough starter. See what top-rated recipes work best.. Authentic German Bread (Bauernbrot), Gluten-Free Sourdough Starter, Chef John's Sourdough Bread, Ekmek Turkish Bread, Sourdough Rosemary Crackers Autolyse: In a large mixing bowl, stir together flours and water with your hands until well combined.

To get started with this particular recipe, we have to prepare a few ingredients. You can have sourdough bread using 6 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Sourdough Bread:
  1. Make ready 375 g bread flour
  2. Take 125 g whole wheat flour
  3. Get 400 g g water
  4. Make ready 100 g starter
  5. Take 10 g salt
  6. Prepare vegetable oil

If you want to freeze the bread, be sure to let the bread cool completely before freezing!. Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It uses biological leavening rather than using cultivated baker's yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities.

Instructions to make Sourdough Bread:
  1. To check if starter is ready to be used, add a small piece of starter to a bowl of water. If it floats, the starter is active. This test is not always accurate.
  2. Mix flours together with 375 ml of water, let rest 30 minutes - 2 hours for autolyse.
  3. Add starter to dough and pinch into dough with hands.
  4. Add 10g of salt and the remaining 25 ml of water, the dough should be a little easier to mix and very watery.
  5. With force, slap dough onto un-floured surface and fold together 5 minutes until some strength develops and the dough can hold its form.
  6. Lightly oil bowl or proofing box and add dough.
  7. Proof dough in proofing oven set to 85 F or at room temperature.
  8. With oiled hands, pick up dough at middle and fold onto itself, then rotate dough 90 degrees and fold again. Repeat every 30 minutes for 3-4 hours, total of 6-8 times.
  9. Prepare a generously floured towel placed in shaping basket or bowl to hold the dough overnight.
  10. Place dough on an un-floured surface and carefully form dough into a round shape. Lightly flour and let relax 10 minutes covered with a towel.
  11. Rollover onto floured surface with un-floured bottom facing up, pull sides out and fold together like an envelope.
  12. Stitch bottom together to hold and let rest seam-side down on counter to seal. Move into basket, seam-side up, and cover with flour, refrigerate overnight covered in towel.
  13. Flour parchment paper, preheat dutch oven on middle rack of oven set to 500F.
  14. Gently roll out dough onto parchment paper and score top of dough ball with a razor blade.
  15. Transfer dough with parchment paper into hot Dutch oven. Bake for 15 minutes with the lid on and 30 minutes off, cook times vary.
  16. Knock bottom of bread to hear hollow sound if bread is fully cooked.

Add milk and softened butter or margarine. I talked all about sourdough starters: how to make one, and how to maintain one. It's so important to start your bread-making with a healthy, active starter. 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. Wild yeast need a little more coaxing and works a little more slowly than commercial yeast, so sourdough breads are normally mixed, shaped, and baked over the course of a day, or even.

So that is going to wrap it up for this exceptional food sourdough bread recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!