Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sourdough bread. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Sourdough bread is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Sourdough bread is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook sourdough bread using 8 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Sourdough bread:
- Get Sourdough Starter
- Get 200 gr rye flour
- Prepare 200 ml water
- Take Dough:
- Prepare 130 gr whole wheat flour
- Take 170 gr white wheat flour (strong bread flour)
- Prepare 120 gr water
- Prepare 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.
Steps 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. 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. Add milk and softened butter or margarine.
So that is going to wrap this up with this special food sourdough bread recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
