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Before you jump to Homemade sourdough bread recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.
We are very mindful that eating healthy foods can help us really feel better inside our bodies. Increasing our intake of well balanced meals while decreasing the intake of unhealthy kinds contributes to a more wholesome feeling. A little bit of pizza does not have you feeling as healthy as eating a fresh green salad. Selecting healthier food choices can be difficult if it is snack time. Finding snack foods that help us feel better and enhance our levels of energy often involves lots of shopping and painstaking reading of labels. Here are a few healthy snacks that can be used when you need an instant pick me up.
Try eating almonds if you don’t have problems with nut allergies. As an all-in-one energy booster, almonds offer many health advantages. Almonds can be a natural way to obtain B vitamins along with other vitamins and minerals. Tryptophan, an enzyme also contained in turkey that triggers drowsiness, is available in almonds. In the case of almonds, however, they wont allow you to long for a nap. These nuts loosen up the muscles and supply a general sense of relaxation. Almonds typically provide a general increased feeling of well-being.
You do not have to look far to find a wide selection of healthy snacks that can be easily prepared. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight from reading it, now let’s go back to homemade sourdough bread recipe. To cook homemade sourdough bread you need 6 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to cook Homemade sourdough bread:
- Get bread flour
- You need sourdough starter (I use my Jasmine 😉💗)
- Use brown sugar
- Provide warm water
- Use salt
- Provide Some vegetable cooking oil
Instructions to make Homemade sourdough bread:
- Mix together bread flour, sourdough starter and water in a bowl.
- Add sugar and salt in and knead for 10 min.
- Dust some flour on worktop and continue knead your dough for another 15 min. The key is to fold your dough towards you then push back out then fold back in again. Use the palm of your dominant hand and put pressure on to your dough.
- Once your dough is ready it will have this ‘windowpane effect’. You can do this by stretching your dough until it is so thin that it becomes transparent when you lift it up against the window.
- Put the dough into a lightly oiled bowl, cover with a damp teatowel or clingfilm and leave to prove for 2½–3 hours. You won't notice as much of a rise in the dough as you would with a normal yeasted bread and it will take a lot longer to rest your dough.
- After leave it to prove, transfer your dough onto a surface and knock back. Portion the dough into two and shape into two ball shaped loaves. Put plenty of flour on top and place each loaf seam-side up in a bowl, cover your dough with tea towel.
- Make sure you have plenty of flour on top between your tea towel and your dough otherwise you won’t be able to turn it out as the tea towel will stick with your dough. Leave it to prove for 2-3 hours. At this point you can leave this the the fridge over night and take it out in the morning ready to bake.
- One your dough have been rested, take them out and use a sharp knife score 3 or 4 tkme on the top of the loaf (a very traditional way)
- Preheat the oven to 230 c or gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn your loaves out onto a baking tray. Bake for 35-40 minutes or until a good crust formed and the loaves sound hollow when you tapped on the base.
- Leave it to cool down completely before you cut it. I am so proud of my first homemade sourdough 😊🐾🍞
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