Sourdough bread
Sourdough bread

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sourdough bread. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sourdough bread is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Sourdough bread is something which I have loved my entire life.

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. In a nutshell, sourdough is slow-fermented bread.

To get started with this recipe, we must first prepare a few ingredients. You can cook sourdough bread using 8 ingredients and 15 steps. Here is how you can achieve it.

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

This type of bread isn't necessarily sour tasting. I've fed my starter, so let's see what happens. *** We've collected some of the most-asked questions from your comments on Patrick's bread videos and put them to him in this Q&A. Make sourdough bread from a homemade sourdough starter. Make sourdough bread from a homemade sourdough starter.

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.

See what top-rated recipes work best. Sourdough bakers often complain about their bread having too dense a texture. 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.

So that’s going to wrap it up for this exceptional food sourdough bread recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!