Recipe: Delicious Italian bread made ​​with sourdough (homemade). 26 hours of fermentation

Italian bread made ​​with sourdough (homemade). 26 hours of fermentation. If that isn't reason enough to work with sourdough, maybe this chewy, crusty-bottomed Italian bread will help. Make this loaf as-is or stir in chopped garlic and herbs for a delicious addition to any meal. Homemade rye sourdough bread is a glorious choice for sandwiches, or eating on its own.

Italian bread made ​​with sourdough (homemade). 26 hours of fermentation With the difficult problem of finding yeast many people (me included) have started to make their own Sourdough Starter. I am certainly not an expert on the subject but I do enjoy learning about it, bread making has always intrigued me and even after all this is over I will continue to dive into the art of making and baking with a sourdough starter. For this sourdough bread recipe I used a homemade no-yeast sourdough starter and followed Chef John's Sourdough Bread recipe. You can have Italian bread made ​​with sourdough (homemade). 26 hours of fermentation using 5 ingredients and 9 steps. Here is how you cook that.

Ingredients of Italian bread made ​​with sourdough (homemade). 26 hours of fermentation

  1. It's 200 Grams of sourdough.
  2. You need 300 Millilitres of milk warm.
  3. You need 500 of Grams Flour.
  4. You need 1 Tablespoon of salt.
  5. Prepare 1/2 Tablespoon of Sugar.

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. A well-kept yeast will live a long, prolific life. Some Italian bakeries are known to be using centuries-old lievito madre. As a rule of thumb, the older your yeast, the more flavoursome your bread will be.

Italian bread made ​​with sourdough (homemade). 26 hours of fermentation instructions

  1. Mix the milk, yeast and sugar..
  2. Incorporate the flour gradually..
  3. Add the salt and knead the dough for 15 minutes..
  4. Let the dough rest for 2 hours..
  5. Remove air from the dough and stretch it to form the bread..
  6. Let the dough rest in the refrigerator for 24 hours (covered with a cloth and flour bottom not to stick).
  7. Bake in the oven (250 Celsius) for 10 minutes and lower the temperature to 200 degrees for 40 minutes..
  8. Leave in the oven (10 or 15 minutes) with the door open to create a crispy crust..
  9. Enjoy!.

No wonder sourdough bread is so good! Beat for a few minutes using a wooden spoon or an electric mixer; the dough should be quite moist and sticky. We talked to two expert sourdough bakers about the questions new bread bakers face when they first start experimenting with bread fermentation and yeast cultivation (i.e. rising dough and waiting. Autolyse: In a large mixing bowl, stir together flours and water with your hands until well combined. In this post, I'll coach you through the basic steps and leave you with my favorite recipe.

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