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Before you jump to Sourdough bread recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Opting to eat healthily has marvelous benefits and is becoming a more popular way of living. The overall economy is affected by the number of men and women who are suffering from diseases such as hypertension, which is directly associated with poor eating habits. There are more and more campaigns to try to get us to lead a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. In all probability, most people assume that it takes too much work to eat healthily and that they will have to drastically alter their way of life. In reality, however, simply making some small changes can positively affect daily eating habits.
Initially, you should be extremely careful when food shopping that you don’t unthinkingly put things in your cart that you don’t want to eat. As an example, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before getting it? A great healthy substitute can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy every day. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a normal part of your new healthy diet.
Hence, it should be somewhat obvious that it’s not at all hard to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to sourdough bread recipe. To cook sourdough bread you only need 8 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to cook Sourdough bread:
- Provide Sourdough Starter
- Get 200 gr rye flour
- Provide 200 ml water
- Get Dough:
- Get 130 gr whole wheat flour
- Get 170 gr white wheat flour (strong bread flour)
- Prepare 120 gr water
- You need 10 gr Salt
Instructions to make Sourdough bread:
- 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
- After 12 hours. Mix the 400 gr sourdough starter, flour and water. Mix it until incorporated.
- Let it autolyse or rest for 30 minutes
- Add the salt and fold the bread 4 times so the salt get into the dough. You may sprinkle water too.
- 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)
- Prepare the bannetone or bowl lined with kitchen towel and dust the bowl generously. So the dough will not stick on the bannetone.
- Shape the dough into the ball shape, dust some flour on the top of dough and place it upside down into the bannentone.
- Cover the bannetone with plastic bag or plastic wrap or shower cap if any.
- 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
- 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.
- 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.
- 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.
- 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
- After 35 minutes baking, check the bread. If you like a bit darker crust, bake it again.
- 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.
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