Sourdough Bread
Sourdough Bread

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, sourdough bread. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Check Out Top Brands On eBay. We're Now King Arthur Baking Company. Our New Name & Logo Reflect Who We've Always Been.

Sourdough Bread is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Sourdough Bread is something which I’ve loved my whole life. They are fine and they look fantastic.

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

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

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. Autolyse: In a large mixing bowl, stir together flours and water with your hands until well combined. Spray the loaves with lukewarm water and dust generously with flour.

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.

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. 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. Do not store it in the refrigerator.

So that’s going to wrap it up with this special food sourdough bread recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!