Hey everyone, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Sourdough Bread. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Sourdough Bread Recipe. 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.
You can have Sourdough Bread using 10 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Sourdough Bread
It’s of The Levain.
It’s 75 g of Sourdough starter.
Make ready 75 g of Flour for levain (Wholemeal, Spelt, Country grain, White etc).
You need 75 g of Water (tepid).
Make ready of The Bread.
You need 120 g of Levain starter.
It’s 750 g of Bread flour (the better the flour, the better the bread).
Make ready 10-12 g of Sea salt.
Take 525 ml of (70%) Water (tepid).
Make ready of Rice flour or fine Semolina flour for dusting.
Sourdough breads use a fermented batter-like dough starter A portion of the sourdough starter is mixed with the bread's ingredients, while the remainder is kept and 'fed'.Sourdough bread is bread leavened using only wild, naturally-occurring yeast and bacteria.Sourdough bread has a wonderful flavor and can be made with the most basic of ingredients.Make sourdough bread from a homemade sourdough starter.
Sourdough Bread instructions
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 3 sets (1 set = 4 folds) of stretch & folds over minimum 1 hour (every 20 mins). After the last, cover and leave for 1 hour (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 12-16 hours..
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 240' with lid on for 35 mins then remove lid and turn down to 220 for a further 20 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..
A simple flexible recipe, made with sourdough starter, that can be adapted to your needs.Sourdough gets its name from the acids that build up in the culture during fermentation.This type of bread isn't necessarily sour tasting.
Make sourdough bread from a homemade sourdough starter.See what top-rated recipes work best.Sourdough whole wheat bread is a Wonderfully nutritious bread.The long cold rise aids the fermentation of the dough and improves digestibility.Making sourdough bread doesn't have to be complicated.
