Sourdough Bread. Sourdough bread is made entirely using wild yeast — with a strong, active sourdough culture of wild yeast, you won't need any commercial yeast at all. Wild yeast need a little more coaxing and works a. I've fed my starter, so let's see what happens.
Sourdough breads use a fermented batter-like dough starter A portion of the sourdough starter is mixed with the bread's ingredients, while the remainder is kept and 'fed'. Once you start baking sourdough, you'll likely find that you prefer it with less tang… or more tang… with a single rise… or a double rise… Make sourdough bread from a homemade sourdough starter. See what top-rated recipes work best. You can have Sourdough Bread using 6 ingredients and 15 steps. Here is how you cook that.
Ingredients of Sourdough Bread
- You need 8 oz of "Fed" Sourdough Starter.
- You need 12 oz of warm water (100-110F).
- It’s 2 tsp of active dry yeast.
- You need 1/2 oz of sugar.
- It’s 2 1/2 tsp of salt.
- Prepare 21 1/4 oz of all-purpose flour (or bread flour).
Different types of flour can be used in sourdough bread to give different flavors, textures and nutrient profiles. Learn how to use different flours for baking sourdough bread and which type of flour is best. One of the joys of baking sourdough bread is discovering other people's recipes, the other is to bake them and share them. Learn how to make beautiful sourdough bread at home.
Sourdough Bread step by step
- Combine all ingredients in mixer. (Referred to as "straight dough method").
- Ensure to scrape down sides of bowl to ensure all ingredients get incorporated..
- With dough hook, mix on medium low speed (2 or 3 depending on mixer) for about 8-12 minutes until a nice soft dough ball forms. This develops gluten in the bread. Dough should pull away from sides of bowl (known as cleanup stage).
- Dough should be tacky feeling. If it seems to tacky, add small Mounts of flour a little at a time while kneeding. Don't add to much extra.
- Note: I add more starter than what recipe calls for; I put about 10-12 ounces of starter based on how I feel, how my starter smells and looks, and just because I can, I started adding more on occasion to experiment to see how different the bread turns out. To me a little more starter makes bread turn out better. Feel free to give it a go if you feel daring..
- Place dough into a large lightly greased bowl and tightly cover with plastic wrap..
- Allow dough to rise until doubled in bulk, about 90 minutes..
- Gently divide dough in two. It will deflate a little..
- Gently shape the dough into two oval loaves, or for longed loaves, two 10" to 11" logs or baguettes. Place on a lightly greased or parchment lined baking sheet. Cover and let rise until very puffy, about 1 hour,.
- Note: I used two cloche to do bread in. This is a stone container that will give that stone oven bake to the bread and gives a great crust to it. I make my two logs and place in stone cloche then cover for the second rise. After rise I remove top, cut my slashes on top And lightly spray water from a spray bottle then recover for the bake. This creates a steam that helps develop bread and crust..
- Preheat oven to 425°F..
- Spray loaves with lukewarm water. Cut 2 or 3 slashes diagonal across top. Don't go to deep.
- Bake bread 25-30 minutes. If using cloche, uncover for last 5 minutes of bake to allow crust to be one a deep golden brown.
- Remove from oven and cool on rack before cutting.
- Enjoy!!!.
Making Sourdough Sesame Pita Bread with Paul LeBeau. How to Bake Sourdough Bread with Steam a Quick Tutorial. Learn how to make sourdough bread at home with this easy, no-knead recipe from Posie A riff on Jim Lahey's popular no-knead method, this bread uses a sourdough starter instead of commercial. Join me as I perfect the Tartine sourdough country loaf bread recipe. This is my favorite no-knead sourdough bread recipe.
