Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sourdough bread. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Sourdough Bread is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Sourdough Bread is something that I’ve loved my whole life. They’re fine and they look fantastic.
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. Sourdough gets its name from the acids that build up in the culture during fermentation.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sourdough bread using 6 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Sourdough Bread:
- Prepare 8 oz "Fed" Sourdough Starter
- Get 12 oz warm water (100-110F)
- Prepare 2 tsp active dry yeast
- Get 1/2 oz sugar
- Make ready 2 1/2 tsp salt
- Get 21 1/4 oz all-purpose flour (or bread flour)
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a. An easy Sourdough Bread recipe that rises overnight and bakes in the morning. A simple flexible recipe, made with sourdough starter, that can be adapted to your needs.
Steps to make Sourdough Bread:
- Combine all ingredients in mixer. (Referred to as "straight dough method")
- Ensure to scrape down sides of bowl to ensure all ingredients get incorporated.
- With dough hook, mix on medium low speed (2 or 3 depending on mixer) for about 8-12 minutes until a nice soft dough ball forms. This develops gluten in the bread. Dough should pull away from sides of bowl (known as cleanup stage)
- Dough should be tacky feeling. If it seems to tacky, add small Mounts of flour a little at a time while kneeding. Don't add to much extra
- Note: I add more starter than what recipe calls for; I put about 10-12 ounces of starter based on how I feel, how my starter smells and looks, and just because I can, I started adding more on occasion to experiment to see how different the bread turns out. To me a little more starter makes bread turn out better. Feel free to give it a go if you feel daring.
- Place dough into a large lightly greased bowl and tightly cover with plastic wrap.
- Allow dough to rise until doubled in bulk, about 90 minutes.
- Gently divide dough in two. It will deflate a little.
- Gently shape the dough into two oval loaves, or for longed loaves, two 10" to 11" logs or baguettes. Place on a lightly greased or parchment lined baking sheet. Cover and let rise until very puffy, about 1 hour,
- Note: I used two cloche to do bread in. This is a stone container that will give that stone oven bake to the bread and gives a great crust to it. I make my two logs and place in stone cloche then cover for the second rise. After rise I remove top, cut my slashes on top And lightly spray water from a spray bottle then recover for the bake. This creates a steam that helps develop bread and crust.
- Preheat oven to 425°F.
- Spray loaves with lukewarm water. Cut 2 or 3 slashes diagonal across top. Don't go to deep
- Bake bread 25-30 minutes. If using cloche, uncover for last 5 minutes of bake to allow crust to be one a deep golden brown
- Remove from oven and cool on rack before cutting
- Enjoy!!!
Sourdough breads use a fermented batter-like dough starter A portion of the sourdough starter is mixed with the bread's ingredients, while the remainder is kept and 'fed'. This tangy, soft sandwich loaf recipe was originally developed for the bread machine; we've tweaked it here for those of you without a machine. Making Sourdough Sesame Pita Bread with Paul LeBeau. How to Bake Sourdough Bread with Steam a Quick Tutorial. So why is Sourdough bread healthier than ordinary bread?
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