Sourdough Bread
Sourdough Bread

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sourdough bread. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sourdough Bread is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Sourdough Bread is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have sourdough bread using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Sourdough Bread:
  1. Get The Levain
  2. Get 75 g Sourdough starter
  3. Take 75 g Flour for levain (Wholemeal, Spelt, Country grain, White etc)
  4. Make ready 75 g Water (tepid)
  5. Get The Bread
  6. Get 120 g Levain starter
  7. Make ready 750 g Bread flour (the better the flour, the better the bread)
  8. Get 10-12 g Sea salt
  9. Take 525 ml (70%) Water (tepid)
  10. Get Rice flour or fine Semolina flour for dusting
Instructions to make Sourdough Bread:
  1. 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).
  2. 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.
  3. 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).
  4. 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).
  5. 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.
  6. 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.
  7. 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'.
  8. Leave to cool FULLY before cutting.

So that’s going to wrap it up with this exceptional food sourdough bread recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!