Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, very strawberry sourdough bread. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Very Strawberry Sourdough Bread is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Very Strawberry Sourdough Bread is something that I’ve loved my whole life. They are fine and they look wonderful.
Very Strawberry Sourdough Bread - Free download as Word Doc (.doc /.docx), PDF File (.pdf), Text File (.txt) or read online for free. Instead of using the yeast in my sourdough starter, grown from the yeast found in the air, on your skin, and on the flour, I cultivated the yeast growing on. What makes the sour in sourdough bread?
To get started with this particular recipe, we have to prepare a few components. You can have very strawberry sourdough bread using 8 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Very Strawberry Sourdough Bread:
- Take 125 g active 100% hydration strawberry yeast water sourdough starter
- Make ready 100 g strawberry yeast water
- Prepare 5 g salt
- Get 250 g GMP T65 flour
- Prepare 50 g fresh strawberries, pureed
- Prepare 33 g strawberry yeast water (divided into 10g + 23g)
- Take NOTE:
- Take You can replace all the strawberry yeast water with plain filtered water.
This sourdough cheese bread requires no starter required and is so easy! It tastes like it's from a fancy bakery! Who can resist homemade cheesy bread?! Best Ever Sourdough Oatmeal Bread Recipe
Steps to make Very Strawberry Sourdough Bread:
- Dissolve 5g of salt with 10g of strawberry yeast water. Set aside.
- Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes.
- After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough. Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes.
- Rest 30 minutes.
- Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes.
- Repeat step 5 three more times.
- Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!).
- Take the dough from the fridge, pre-shape directly. Bench rest for 5 minutes. Then final shape and place the dough in the banneton basket.
- Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes.
- Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour.
- Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C.
- Cool the bread on wire rack completely before slicing.
Try-out your DIY sourdough starter for this delicious, soft, and tangy. In the morning it's stretched Because my schedule allows me to be home in the mornings this bread really works well for me. It's very flexible too, and can be placed in the. A slightly perfumed flavour - I quite like that. The nuts probably haven't been roasted very deeply.
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