Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, sourdough bread. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Tangy, chewy sourdough bread is a lot easier to make than you think. Plus, it's a great project when you have time on your hands…and no yeast handy. Autolyse: In a large mixing bowl, stir together flours and water with your hands until well combined.
Sourdough Bread is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Sourdough Bread is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook sourdough bread using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Sourdough Bread:
- Take Making the loaves
- Prepare 200-300 g sourdough culture
- Get 800 g plain bakers flour
- Make ready 200 g wholemeal flour
- Make ready 700 g warm water
- Prepare 20 g cooking salt
- Get Feeding the culture
- Prepare 60 mls warm water
- Take 60 g plain flour
- Prepare 60 g wholemeal flour
- Take Water
- Take Appliances
- Get bowl Large
- Make ready bowl Baking basket or
- Make ready Tea towels
- Prepare Cast iron pot/Sourdough pit
If you want to freeze the bread, be sure to let the bread cool completely before freezing!. 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.
Steps 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)
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It uses biological leavening rather than using cultivated baker's yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities. Add milk and softened butter or margarine. Sourdough Bread: a Beginner's guide is your go-to resource for delicious, handcrafted bread without kneading.
So that is going to wrap this up for this special food sourdough bread recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
