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Recipe: Yummy Sourdough Bread

Sourdough Bread. 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 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. Sourdough bread is bread leavened using only wild, naturally-occurring yeast and bacteria. You can have Sourdough Bread using 6 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Sourdough Bread

  1. It's 375 g of bread flour.
  2. You need 125 g of whole wheat flour.
  3. It's 400 g of g water.
  4. Prepare 100 g of starter.
  5. You need 10 g of salt.
  6. Prepare of vegetable oil.

Sourdough bread has a wonderful flavor and can be made with the most basic of ingredients. Bake the perfect sourdough bread loaf at home with this step-by-step Want to make your own sourdough bread? Baking fresh bread is one of the most rewarding experiences a cook can have. If you love sourdough bread and garlic bread, you'll love this combination.

Sourdough Bread instructions

  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..

It would make for a great Sourdough bread is recognized by its tangy flavor. A favorite flavor combination is sweet and tangy. 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'. We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a.

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