Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sourdough bread. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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. I've fed my starter, so let's see what happens. Get started with baking awesome artisan sourdough bread using my tutorial videos. The world's EASIEST SOURDOUGH BREAD - ARTISAN No knead sourdough bread.
Sourdough Bread is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Sourdough Bread is something that I’ve loved my entire life.
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 it.
The ingredients needed to make Sourdough Bread:
- Get Making the loaves
- Get 200-300 g sourdough culture
- Take 800 g plain bakers flour
- Prepare 200 g wholemeal flour
- Get 700 g warm water
- Prepare 20 g cooking salt
- Prepare Feeding the culture
- Get 60 mls warm water
- Get 60 g plain flour
- Prepare 60 g wholemeal flour
- Prepare Water
- Make ready Appliances
- Prepare bowl Large
- Take bowl Baking basket or
- Make ready Tea towels
- Take Cast iron pot/Sourdough pit
This is one of the simplest sourdough breads you can make. I think it's the best, too! 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:
- 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)
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. Sourdough bread is bread leavened using only wild, naturally-occurring yeast and bacteria. Sourdough bread has a wonderful flavor and can be made with the most basic of ingredients. Sourdough bread is an old favorite that has recently risen in popularity.
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