Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, sourdough bread. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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Sourdough bread is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Sourdough bread is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have sourdough bread using 8 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Sourdough bread:
- Get Sourdough Starter
- Get 200 gr rye flour
- Get 200 ml water
- Prepare Dough:
- Make ready 130 gr whole wheat flour
- Make ready 170 gr white wheat flour (strong bread flour)
- Make ready 120 gr water
- Make ready 10 gr Salt
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. It's so important to start your bread-making with a healthy, active starter. Sourdough Bread This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp.
Instructions to make Sourdough bread:
- 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
- After 12 hours. Mix the 400 gr sourdough starter, flour and water. Mix it until incorporated.
- Let it autolyse or rest for 30 minutes
- Add the salt and fold the bread 4 times so the salt get into the dough. You may sprinkle water too.
- 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)
- Prepare the bannetone or bowl lined with kitchen towel and dust the bowl generously. So the dough will not stick on the bannetone.
- Shape the dough into the ball shape, dust some flour on the top of dough and place it upside down into the bannentone.
- Cover the bannetone with plastic bag or plastic wrap or shower cap if any.
- 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
- 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.
- 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.
- 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.
- 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
- After 35 minutes baking, check the bread. If you like a bit darker crust, bake it again.
- 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.
It has a crisp crust and distinctive sourdough flavor from the "starter" yeast mixture you stir up in advance. Add milk and softened butter or margarine. 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.
So that’s going to wrap it up with this exceptional food sourdough bread recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
