How to Prepare Perfect Sourdough Bread

Sourdough Bread. King Arthur Flour Is Now King Arthur Baking Company We're Not The Type To Rush Into Things. Fill Your Cart With Color Today! Here is a great recipe for authentic German Sourdough Bread.

Sourdough Bread Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It uses biological leavening rather than using cultivated baker's yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities. You can have Sourdough Bread using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Sourdough Bread

  1. Prepare 100 gram of starter.
  2. You need 300 gram of plain flour.
  3. Prepare to taste of salt.
  4. It's 250 ml of water.
  5. It's 1 teaspoon of black sesame seeds.
  6. You need 1 teaspoon of melon seeds.

For this sourdough bread recipe I used a homemade no-yeast sourdough starter and followed Chef John's Sourdough Bread recipe. 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.

Sourdough Bread instructions

  1. In a big bowl, add starter and water. Mix it very well. Now slowly start adding flour little by little and make a soft dough out of it. Cover and rest it for 30 minutes..
  2. Add salt, sesame seeds and melon seeds to it and mix the dough properly. Any type of seeds can be added at this stage. Make a ball out of it and cover and rest it for one hour..
  3. After 1 hour spray some water on the kitchen platform and even dip your hands in the water and take out the dough on the platform. Now using stretch and fold method make 5 - 6 folds in the dough. It means you have to stretch the dough and bring it back in the centre. Repeat this process for 5 to 6 time. In this process dough will become very soft and smooth. Cover and keep it for 1 hour. Repeat the same process another 2 times at one hour intervals..
  4. After doing the above step for three times, once again take out the dough on the kitchen platform. This time little bit of plain flour can be used. With the help of the plain flour stretch the dough and fold it from both sides vertically. Now fold from up bring it down and make a smooth ball. Cover and keep it for 1 hour..
  5. After 1 hour repeat the same procedure again. Now dust the kitchen towel with some plain flour and line it in a basket. Even a steel bowl or a plastic container can be used instead of a basket. Now take the prepared ball and put it in the basket seam side up. Dust it with some dry flour. Now keep this basket in the refrigerator without covering for 16 hours..
  6. After 16 hours, transfer the dough on a greased baking tray seam side down. Make a sharp cut with a razor blade or you can even make any kind of design at this stage..
  7. Preheat the oven at 240 degree for 10 minutes. Take some boiling water in a baking tray and keep it in the lowest rack of the oven. Now put in the middle rack the prepared baking tray with the bread. Bake the bread at 240 degree for 20 minutes. Now bake it for another 30 minutes at 190 degree. This bread will be hard on top and it will sound hollow when it is prepared. Takeout the bread from the oven and let it cool down at room temperature completely. Then only it can be cut..
  8. Sourdough bread is ready to be served..

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. 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.

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