Sourdough bread
Sourdough bread

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, sourdough bread. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Sourdough bread is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Sourdough bread is something that I’ve loved my entire life. They are nice and they look wonderful.

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. For this sourdough bread recipe I used a homemade no-yeast sourdough starter and followed Chef John's Sourdough Bread recipe.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook sourdough bread using 8 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Sourdough bread:
  1. Make ready Sourdough Starter
  2. Prepare 200 gr rye flour
  3. Get 200 ml water
  4. Get Dough:
  5. Make ready 130 gr whole wheat flour
  6. Prepare 170 gr white wheat flour (strong bread flour)
  7. Make ready 120 gr water
  8. Take 10 gr Salt

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.

Steps to make Sourdough bread:
  1. Prepare the sourdough starter if you don't have yet. Mix the rye flour and water. Let it stand minimum 12 hours, the longer and more feedings will be better. Please refer to my sourdough starter recipe
  2. After 12 hours. Mix the 400 gr sourdough starter, flour and water. Mix it until incorporated.
  3. Let it autolyse or rest for 30 minutes
  4. Add the salt and fold the bread 4 times so the salt get into the dough. You may sprinkle water too.
  5. Knead the dough for 8 - 10 minutes until it is smooth. (optional method: stretch and fold the dough method for 2 hours- every half and hour stretch the dough and bring back the dough into the middle and let it rest)
  6. Prepare the bannetone or bowl lined with kitchen towel and dust the bowl generously. So the dough will not stick on the bannetone.
  7. Shape the dough into the ball shape, dust some flour on the top of dough and place it upside down into the bannentone.
  8. Cover the bannetone with plastic bag or plastic wrap or shower cap if any.
  9. Let it proof/ rest for minimum 4 hours in room temperature or 2 hours in fridge and 2 hours in room temperature or overnight in the fridge
  10. Check the dough by poke it. If the poke stay longer in the dough /not so quick spring back, it means the dough is ready to be baked.
  11. Pre-heat your oven to 235 C and prepare a pan of hot water and place it at the bottom of oven to create steam.
  12. Take out the hot baking tray. Place your dough on top of the baking tray. Be careful, it is very hot. Score the dough with sharp thin knife or razor blade.
  13. Place back the baking tray into oven and bake it for 35 to 45 minutes until it is well done. After 10 minutes of baking, you may remove out the pan of hot water.t
  14. After 35 minutes baking, check the bread. If you like a bit darker crust, bake it again.
  15. Remove it out and let it rest for 15 minutes and listen to the crust sound of the bread and smells good. After 15 minutes, you may slice the bread.

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!. I talked all about sourdough starters: how to make one, and how to maintain one.

So that is going to wrap it up for this special food sourdough bread recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget 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!