How to Cook Delicious Sourdough bread

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. So why is Sourdough bread healthier than ordinary bread?

This type of bread isn't necessarily sour tasting. 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'. Easy to have Sourdough bread just using 8 ingredients and 15 steps. Here is how you achieve that.

Ingredients

1. of Sourdough Starter.
2. 200 gr of rye flour.
3. 200 ml of water.
4. of Dough:.
5. 130 gr of whole wheat flour.
6. 170 gr of white wheat flour (strong bread flour).
7. 120 gr of water.
8. 10 gr of Salt.

Sourdough bread is an old favorite that has recently risen in popularity. Many people consider it to be tastier and healthier than conventional bread. Some even say that it's easier to digest and less likely. An easy Sourdough Bread recipe that rises overnight and bakes in the morning.

Sourdough bread Directions

1. Prepare the sourdough starter if you don't have yet. Mix the rye flour and water. Let it stand minimum 12 hours, the longer and more feedings will be better. Please refer to my sourdough starter recipe.
2. After 12 hours. Mix the 400 gr sourdough starter, flour and water. Mix it until incorporated..
3. Let it autolyse or rest for 30 minutes.
4. Add the salt and fold the bread 4 times so the salt get into the dough. You may sprinkle water too..
5. Knead the dough for 8 - 10 minutes until it is smooth. (optional method: stretch and fold the dough method for 2 hours- every half and hour stretch the dough and bring back the dough into the middle and let it rest).
6. Prepare the bannetone or bowl lined with kitchen towel and dust the bowl generously. So the dough will not stick on the bannetone..
7. Shape the dough into the ball shape, dust some flour on the top of dough and place it upside down into the bannentone..
8. Cover the bannetone with plastic bag or plastic wrap or shower cap if any..
9. Let it proof/ rest for minimum 4 hours in room temperature or 2 hours in fridge and 2 hours in room temperature or overnight in the fridge.
10. Check the dough by poke it. If the poke stay longer in the dough /not so quick spring back, it means the dough is ready to be baked..
11. Pre-heat your oven to 235 C and prepare a pan of hot water and place it at the bottom of oven to create steam..
12. Take out the hot baking tray. Place your dough on top of the baking tray. Be careful, it is very hot. Score the dough with sharp thin knife or razor blade..
13. Place back the baking tray into oven and bake it for 35 to 45 minutes until it is well done. After 10 minutes of baking, you may remove out the pan of hot water.t.
14. After 35 minutes baking, check the bread. If you like a bit darker crust, bake it again..
15. Remove it out and let it rest for 15 minutes and listen to the crust sound of the bread and smells good. After 15 minutes, you may slice the bread..

A simple flexible recipe, made with sourdough starter, that can be adapted to your needs. Sourdough bakers often complain about their bread having too dense a texture. We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a. Making sourdough bread doesn't have to be complicated.