Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sourdough bread. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sourdough Bread is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Sourdough Bread is something that I’ve loved my entire life. They are fine and they look wonderful.
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To get started with this particular recipe, we have to prepare a few ingredients. You can cook sourdough bread using 6 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Sourdough Bread:
- Make ready 375 g bread flour
- Make ready 125 g whole wheat flour
- Make ready 400 g g water
- Make ready 100 g starter
- Make ready 10 g salt
- Get vegetable oil
The road to sourdough bread will be filled with a bit of uncertainty: everything from ambient temperature to the quality of flours to the strength of your touch will affect the end product. Sourdough Bread This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp. It has a crisp crust and distinctive sourdough flavor from the "starter" yeast mixture you stir up in advance. Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast.
Steps to make Sourdough Bread:
- 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.
- Mix flours together with 375 ml of water, let rest 30 minutes - 2 hours for autolyse.
- Add starter to dough and pinch into dough with hands.
- Add 10g of salt and the remaining 25 ml of water, the dough should be a little easier to mix and very watery.
- With force, slap dough onto un-floured surface and fold together 5 minutes until some strength develops and the dough can hold its form.
- Lightly oil bowl or proofing box and add dough.
- Proof dough in proofing oven set to 85 F or at room temperature.
- 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.
- Prepare a generously floured towel placed in shaping basket or bowl to hold the dough overnight.
- 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.
- Rollover onto floured surface with un-floured bottom facing up, pull sides out and fold together like an envelope.
- 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.
- Flour parchment paper, preheat dutch oven on middle rack of oven set to 500F.
- Gently roll out dough onto parchment paper and score top of dough ball with a razor blade.
- Transfer dough with parchment paper into hot Dutch oven. Bake for 15 minutes with the lid on and 30 minutes off, cook times vary.
- Knock bottom of bread to hear hollow sound if bread is fully cooked.
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. Spray the loaves with lukewarm water and dust generously with flour. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here. Remove it from the oven, and cool on a rack.
So that’s going to wrap this up with this exceptional food sourdough bread recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
