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Before you jump to Sourdough Bread recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.
Eating healthy foods makes all the difference in the way you feel. We are likely to feel way less gross after we increase our intake of wholesome foods and reduce our consumption of junk foods. A bit of pizza will not make you feel as healthy as eating a fresh green salad. Deciding on healthier food choices can be challenging when it is snack time. You can spend several hours at the food market searching for the perfect snack foods to allow you to feel healthy. Why not try one of many following nutritious snacks the next time you need some extra energy?
While searching for a convenient wholesome snack, do not forget about yogurt. Occasionally people decide to eat yogurt over a nutritious lunch which is not the best idea. As a snack, however, yogurt is one of the greatest things you are able to reach for. It consists of a lot of calcium, protein, and B vitamins. Yogurt is typically eaten to help manage the digestive system because it is so easily digestible by most people. Yogurt unites wonderfully with nuts and seeds. This reduces your sugar absorption without minimizing the taste of your snack.
A large variety of instant health snacks is easily available. When you make the choice to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to sourdough bread recipe. To make sourdough bread you only need 6 ingredients and 16 steps. Here is how you do it.
The ingredients needed to cook Sourdough Bread:
- Take 375 g bread flour
- Use 125 g whole wheat flour
- Take 400 g g water
- Prepare 100 g starter
- Prepare 10 g salt
- Take vegetable oil
Instructions to make Sourdough Bread:
- To check if starter is ready to be used, add a small piece of starter to a bowl of water. If it floats, the starter is active. This test is not always accurate.
- Mix flours together with 375 ml of water, let rest 30 minutes - 2 hours for autolyse.
- Add starter to dough and pinch into dough with hands.
- Add 10g of salt and the remaining 25 ml of water, the dough should be a little easier to mix and very watery.
- With force, slap dough onto un-floured surface and fold together 5 minutes until some strength develops and the dough can hold its form.
- Lightly oil bowl or proofing box and add dough.
- Proof dough in proofing oven set to 85 F or at room temperature.
- With oiled hands, pick up dough at middle and fold onto itself, then rotate dough 90 degrees and fold again. Repeat every 30 minutes for 3-4 hours, total of 6-8 times.
- Prepare a generously floured towel placed in shaping basket or bowl to hold the dough overnight.
- Place dough on an un-floured surface and carefully form dough into a round shape. Lightly flour and let relax 10 minutes covered with a towel.
- Rollover onto floured surface with un-floured bottom facing up, pull sides out and fold together like an envelope.
- Stitch bottom together to hold and let rest seam-side down on counter to seal. Move into basket, seam-side up, and cover with flour, refrigerate overnight covered in towel.
- Flour parchment paper, preheat dutch oven on middle rack of oven set to 500F.
- Gently roll out dough onto parchment paper and score top of dough ball with a razor blade.
- Transfer dough with parchment paper into hot Dutch oven. Bake for 15 minutes with the lid on and 30 minutes off, cook times vary.
- Knock bottom of bread to hear hollow sound if bread is fully cooked.
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