Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, sourdough bread. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Sourdough Bread is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Sourdough Bread is something which I have loved my whole life.
Check Out Top Brands On eBay. Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany.
To get started with this recipe, we must prepare a few components. You can have sourdough bread using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Sourdough Bread:
- Get Making the loaves
- Take 200-300 g sourdough culture
- Get 800 g plain bakers flour
- Prepare 200 g wholemeal flour
- Prepare 700 g warm water
- Prepare 20 g cooking salt
- Get Feeding the culture
- Get 60 mls warm water
- Make ready 60 g plain flour
- Make ready 60 g wholemeal flour
- Prepare Water
- Prepare Appliances
- Prepare bowl Large
- Make ready bowl Baking basket or
- Make ready Tea towels
- Make ready Cast iron pot/Sourdough pit
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. 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.
Instructions to make Sourdough Bread:
- Pore 90% of your culture into a large mixing bowl and add 700g of warm water and stir. Add both flours and stir. Leave on the bench for 10 minutes, add salt and 60~80mls of water and mix with your hands (the mixture will be sticky) leave the mixture on the bench and every 30 minutes turn the mixture over. The temperature of the room will determine how long this takes but its usually 4 hours (turning every half an hour) the finished dough will be soft and stretchy.
- Note=the remaining 10% of your culture should be fed with 60g of plain flour, 60g of wholemeal and warm water until it's a porridge consistency so you can continue to use it to make more sourdough loves
- Dust the bench with flour, place the finished dough onto the flour and cut it in half. Stretch one loaf by pulling north and south and placing back and then pulling east to west and placing back. Then shape your dough to a tight loaf shape. Leave for 10 minutes (if you would like to have an olive or fruit loaf simply add during the shaping process)
- Place loaves into your dusted baskets or bowls with tea towels and flour and put in the fridge overnight
- Heat your oven and cast iron pot at 265 degrees for 20 minutes
- Place your dough in the cast iron pot, score the top of the loaf with a sharp knife and put the lid on and bake for 25 minutes at 235 degrees
- Remove from the oven with care and take the lid off and place bake for another 15 minutes
- Enjoy! If done correctly you sour dough should be delicious, have a glossy texture and have many air pockets (for a cleaner cut I advise to let your loaf cool beforehand)
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. Instead, keep it covered with a towel or in a zipped plastic bag someplace that is relatively cool. A bread box also works well. If you want to freeze the bread, be sure to let the bread cool completely before freezing!.
So that is going to wrap it up for this exceptional food sourdough bread recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
