Recipe: Tasty Sourdough Bread

Sourdough Bread. Check Out Top Brands On eBay. We're Now King Arthur Baking Company. Our New Name & Logo Reflect Who We've Always Been.

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 5 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Sourdough Bread

1. It's 500 ml of warm milk.
2. You need 180 gr of sourdough starter.
3. It's 13 gr of salt.
4. It's 100 gr of paleo mix (or grain mix).
5. You need 700 gr of bread flour or combination of bread flour, rye, wholemeal spelt.

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 instructions

1. Mix all and every thirty minutes knead the dough. Do it for 4-6 hours..
2. Once the 4 or 6 hours completed, rest the dough in the fridge for 1-3 days.
3. On the last day, knead and put in a bowl. Before you put it back to shape in a banneton or a bowl, roll in semolina or flour. Rest for about 1 hour..
4. Preheat oven to 250’ C with a pizza stone inside for half hour. Score the bread using lame or sharp knife. Bake the bread with a cover for 15 minutes and without cover for 20-25 minutes (or until brown on the top). Alternatively bake in dutch oven with lid then without lid according to the timing above..

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.

Share this post