Recipe: Tasty Very Strawberry Sourdough Bread

Very Strawberry Sourdough Bread. Great recipe for Very Strawberry Sourdough Bread. I made a starter using the organic strawberry yeast water which I successfully cultivated. With this very fragrant sourdough starter, some fresh strawberries and the leftover strawberry yeast water, I came up with a recipe and baked a sourdough.

Very Strawberry Sourdough Bread I was really craving strawberry shortcake and decided to create a recipe using my sourdough starter. A lot of my sourdough recipes, like Overnight Sourdough Herb Pizza Crust and Sweet Honey Sourdough Dinner Rolls are meant to. I used to make bread in my bread maker…a LOT! You can have Very Strawberry Sourdough Bread using 8 ingredients and 12 steps. Here is how you cook it.

Ingredients of Very Strawberry Sourdough Bread

  1. It's 125 g of active 100% hydration strawberry yeast water sourdough starter.
  2. Prepare 100 g of strawberry yeast water.
  3. It's 5 g of salt.
  4. You need 250 g of GMP T65 flour.
  5. It's 50 g of fresh strawberries, pureed.
  6. It's 33 g of strawberry yeast water (divided into 10g + 23g).
  7. You need of NOTE:.
  8. It's of You can replace all the strawberry yeast water with plain filtered water..

I mean, like once a week, a lot:). I started making bread in my Dutch oven at the beginning of this year. This no knead rustic bread is the easiest bread to make, and so delicious! Check out my post on this amazing bread Herb No Knead Dutch Oven Bread.

Very Strawberry Sourdough Bread instructions

  1. Dissolve 5g of salt with 10g of strawberry yeast water. Set aside..
  2. Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes..
  3. After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough. Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes..
  4. Rest 30 minutes..
  5. Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes..
  6. Repeat step 5 three more times..
  7. Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!)..
  8. Take the dough from the fridge, pre-shape directly. Bench rest for 5 minutes. Then final shape and place the dough in the banneton basket..
  9. Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes..
  10. Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour..
  11. Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C..
  12. Cool the bread on wire rack completely before slicing..

This brings me to this post on sourdough bread. Learn how to make a simple homemade sourdough bread recipe in your very own kitchen. This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn't require tons of effort and time. There are many ways to shape sourdough bread.

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