How to Prepare Tasty Sourdough bread

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Sourdough bread This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. Autolyse: In a large mixing bowl, stir together flours and water with your hands until well combined. For this sourdough bread recipe I used a homemade no-yeast sourdough starter and followed Chef John's Sourdough Bread recipe. You can cook Sourdough bread using 8 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Sourdough bread

  1. It's of Sourdough Starter.
  2. It's 200 gr of rye flour.
  3. You need 200 ml of water.
  4. You need of Dough:.
  5. It's 130 gr of whole wheat flour.
  6. Prepare 170 gr of white wheat flour (strong bread flour).
  7. It's 120 gr of water.
  8. It's 10 gr of Salt.

A sourdough starter is a simple combination of flour and water, miraculously (well, with a bit of chemistry) turned into a live culture with naturally occurring yeasts and bacteria (the good kind) present in your kitchen. 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. 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.

Sourdough bread step by step

  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..

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. Do not store it in the refrigerator. Instead, keep it covered with a towel or in a zipped plastic bag someplace that is relatively cool. A bread box also works well.

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