Simple Sourdough Bread: Step by Step ????????75% Hydration
This is a very basic sourdough bread: 500 g flour, 375 g water, 100 g starter, and 11 g salt. It follows the same process/formula as my Whole Wheat-ish Sourdough Bread recipe. This one makes a slightly larger loaf and calls for all-purpose flour or bread flour (no whole wheat, though you certainly could add some if you wish).
At the end of the video, I should you the crumb of two different loaves, one that underwent a 6-hour fridge proof, and one that underwent a 24-hour fridge proof.
A longer, cold proof is the key for a lighter, airier crumb.
Update: In the video, I end the bulk fermentation when the dough has doubled in volume. More recently, I have been ending the bulk fermentation when the dough has increased by 50% in volume. If you've had success with letting the dough double, continue to do so. I am finding I actually get even better oven spring, when I shorten the bulk fermentation and don't let the dough grow so high.
Find the full recipe here:
--⏱️Timestamps⏱️---
0:00 Combining the water, sourdough starter, salt, and flour.
0:26 Mixing the dough.
0:43 Transfering the dough to a straight-sided container.
0:51 First set of stretches and folds.
1:10 Second set of stretches and folds.
1:16 Third set of stretches and folds.
1:22 Fourth and final set of stretches and folds.
1:41 Dough left alone to rise.
1:51 Dough doubled in volume.
2:00 Preshape + Bench Rest.
2:29 Preparing the banneton with a flour sack towel and rice flour.
2:41 Final shape.
3:07 Transferring sourdough to prepared banneton and then fridge.
3:26 Scoring a sourdough boule after a 6-hour cold proof.
3:49 Transferring sourdough to preheated Dutch oven.
4:20 Removing baked loaf of sourdough from the oven.
4:23 Cutting the sourdough boule (6-hour cold proof).
4:35 Cutting the sourdough boule (24-hour cold proof)
Boiled Cider Rye Bread - Martin Bakes at Home
Join Martin and Arlo as they walk through Martin's Wood’s Boiled Cider Rye Bread recipe using our Organic Medium Rye Flour. 100% rye breads require special handling. In this video, Martin shares his tips and tricks for mixing and shaping 100% rye breads and pairs his beautiful baked loaves with unique toppings for an afternoon snack.
Follow along with the recipe here:
Icelandic Rye Bread - The Sweet - ICELAND FOOD CENTRE #02
In this part one of our Ryebread series we are looking into a few different types of Icelandic sourdough!
Check out the blog for the method and background of this dish!
Should you like to Support Iceland Food Centre - Buy us a coffee! :-)
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Recipe:
3 cups rye flour
1 ½ cups whole wheat or all-purpose flour
2 ½ tsp baking soda
1 tsp salt
750ml kefir
1 cup golden syrup
All degree's are in Celcius.
Music by Joakim Karud
ICELANDIC RYE BREAD
INTRODUCTION
Having traveled to Iceland many times, I can confidently say that one of my favorite experiences is eating fresh sweet rye bread that has been geothermally baked in the earth; while it is still warm, the slices are covered in butter and can be accompanied by smoked salmon. If you ever find yourself in Iceland, you should visit Laugarvatn Fontana and have some of this delicious bread yourself!
Traditionally, in areas that have high geothermal activity, one can find boiling water just a few inches beneath the surface of the soil. At Laugarvatn Fontana, the bread is prepared, put in a metal pot, wrapped generously in plastic wrap and placed in the ground for roughly 24 hours before it is dug up to be enjoyed. Unfortunately, I don't think I would be able to follow the genuine recipe and bake this bread in the ground, but I did find an excellent recipe that does this amazing sweet bread some justice. Link Below.
YIELD
The recipe below will yield one 9 loaf of sweet rye bread that can easily serve a group of 20 or more people. The bread is very dense and sweet, almost like a cake. Usually, I will cut a larger slice through the loaf and then cut this into 4 smaller pointed slices. These smaller servings are perfect and easily shared / enjoyed.
INGREDIENTS
DRY INGREDIENTS
- 4 1/2 cups (477g) King Arthur Organic Rye Flour
- 2 Teaspoons Salt
- 1 tablespoon Baking Powder
- 3/4 teaspoon Baking Soda
WET INGREDIENTS
- 2 cups (454g) Buttermilk
- 1/2 cup (168g) Honey
- 1/2 cup (170g) Molasses
- 2 Tablespoons Maple Syrup
DIRECTIONS
PREPARE TO BAKE
Preheat oven to 325°F (160°C).
Lightly grease the bottom an sides of a 9 loaf pan with a stick of butter.
MAKE THE DOUGH & BAKE
1. In a larger bowl, whisk together the dry ingredients: Flour, Salt, Baking Powder, and Baking Soda.
2. In a separate bowl, combine and whisk the wet ingredients: Buttermilk, Honey, Molasses, Maple Syrup
3. Combine the wet and dry ingredients together and mix until a dark, thick and gooey dough is formed
4. Transfer the dough into the pre-greased loaf pan and gently smooth it with a baking spatula to have it fill the loaf pan
5. Place the lid or aluminum foil onto the top of the loaf pan (lave some space for the bread to grow) and place into the pre-heated oven
6. Bake the bread for about 2 hours. Turn off the oven and remove the foil from the top of the loaf pan. Leave the loaf in the turned-off oven for another 10 - 15 minutes.
7. Remove from the oven and let the bread cool for about 5 minutes more in the pan.
8. Gently turn the pan over so that the bread gently slides out onto a cutting board.
9. Slice and enjoy warm with salted butter, smoked salmon, or whatever else you may like.
STORAGE
To store the bread, I gently wrap it in plastic wrap or aluminum foil and place it in the refrigerator. The next time you would like some bread, take the loaf out of the refrigerator, slice it, microwave it to warm it up, and enjoy.
ENJOY!
For this and other recipes, visit my blog:
The original recipe I used is shown below:
[No Yeast] 2 MINUTES INTO OVEN❗ I fell in love with this quick bread the first time I made it!
[No Yeast] 2 MINUTES INTO OVEN❗ I fell in love with this quick bread the first time I made it!
300g All-purpose flour 2cups
3g Salt 1/2tsp
3g Baking soda 3/4tsp
270g Buttermilk 1cup+3tbsp
At 425 F/220 C bake for 20-25 minutes
1cup=250ml 1tbsp=15ml 1tsp=5ml
INSTRUCTIONS:
1. preheat the oven to 425F or 220C
2. Mix the dry ingredients in a large mixing bowl.
3. Stir in the buttermilk until it's combined
4. Transfer to a work surface lightly dusted with flour and shape into a ball about 2 inches in height.
5. Place the dough on the prepared baking pan and use a very sharp knife to cut a deep cross in it.
5. Bake in the preheated oven for 20-30 minutes
6. Transfer to a wire rack and leave to cool completely.
7. Enjoy!
#soda bread
#quick bread
#no yeast bread
#irish soda bread
#easy bread
#simple bread
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