How To make Sourdough Bread
1 1/2 cups sourdough starter
3 cups lukewarm water
2 tablespoons sugar
1 tablespoon salt
5 cups flour
1/4 cup melted butter
1 1/2 cups whole wheat flour
Cornmeal butter
Remove 1 1/2 cup starter (replenish the rest before returning to the fridge.) Add water, sugar, salt, and 2 1/2 cups white flour, mix. Let stand in a warm p lace for 12 to 18 hours. Stir down and add butter, whole wheat flour, and enou gh white flour to make a stiff bread dough. Knead for 10 minutes. Place in a clean buttered bowl, cover and let rise 2 hours. Punch down and shape into 2 r ound loaves. Place on oiled baking sheet, sprinkled with cornmeal. Let rise 1 1/2 hours. Bake 40 - 50 minutes at 400 degrees until bread sounds
hollow whe n tapped.
How To make Sourdough Bread's Videos
Easy Homemade Sourdough Bread | A Basic No Knead Recipe That Gives Amazing Results Every Time
An outstanding basic no kneed sourdough bread recipe that produces amazing results consistently. This is a “bare bones” recipe to help new bakers understand the process and get to grips with their first loaf without worrying about too much technique.
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FULL RECIPE:
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IMPORTANT NOTE:
You need to use flour with a high protein content to achieve the same results. I am using a non-speciality all-purpose flour with a protein content of 13.2%
The protein content is very important as it contributes to building the gluten in the bread. You will not have the same result if you use a low protein flour such as 10% or 11%. For this recipe, I would not use flour with a protein content under 12.5%, but would ideally suggest flour in the region of 13%
You can normally find the protein listed on the side of the bag in the nutritional details
If you use flour with a lower protein content then you will probably find the dough is very wet and sticky and will not develop the gluten network required to hold the shape.
There is no kneading as time will build the gluten network. There is also no reason to keep folding this dough. The final hydration is 71% and makes for very manageable bread dough. Please note that depending on the flour you use the “stickiness” may vary.
My kitchen temp was in the region of 16-18c.
My starter is fed at a ratio of 1:1:1 (Starter / water / flour) and therefore remains at 100% hydration making future recipe calculation easy. The flour is divided into 75% white flour and 25% wholewheat flour. Again, if you have any questions let me know in the comments.
My banneton size: 25cm across the top length, 15cm across the top width, and 8cm deep. This was advertised as 500g banneton but for my use, I find 750g works best. My recipe works out to 762g which fits perfectly!
Scheduling
You can use the fridge to put the “brakes” on your baking schedule. For example, you could mix your dough at 17.00 and complete through to the end of the bulk ferment before going to bed at 23.00. In this case, you could cover your dough well, I normally use a plastic supermarket bag, and then pop it in the fridge overnight. The next day you would let the dough come back to room temperature and the shape and place it in the proofing basket.
You can also refrigerate the dough while it is in the proofing basket and hold it overnight. Just remember that you will need to flour your basket very well as the dough may have more of a tendency to stick.
You can bake your dough directly from the fridge with excellent results. There is no need to let it come back to room temperature.
Beginning’s Sourdough Bread
Beginners Sourdough Bread
Ingredients ✨
180g sourdough starter
260g water (warm)
410g flour (bread flour is best!)
1 two salt
Knead the dough. If you are using stand mixer then for 3-5 minutes on medium-high speed until it developed glossy shine. Don’t over-mix! If you are kneading by hand then just do the best you can. It’s works too. ✨
IMPORTANT to give the dough enough time to rise. You can even proof it over night. With time the dough will develop more sour taste.
6-8 hours 1st proof
3-4 hours 2nd proof
Bake at 450F for 20 minutes.
My favorites loaf pan
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#sourdough #easysourdough #bread #sourdoughstarter #sourdoughbread
How I Make Sourdough Bread Every Day In LESS Than 30 Minutes (hands-on time)
This is the process that I use to bake sourdough bread every day. I've cut the process down to a minimum while making sure that I still get a fantastic loaf of bread.
It's not quite as speedy as my no-knead recipe but the crumb is a little more organised with less of a random open crumb.
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GET THE SOURDOUGH CALCULATOR:
THE UNCHAINED COACHING COMMUNITY IS COMING:
WIRE MONKEY LAMES:
RECIPE ON THE BLOG:
EQUIPMENT:
Check out the Wire Monkey lames -
Risdon & Risdon Apron: 5% discount code - Explore22
My Komo Flour Mill - 5% discount with Checkout code: culinaryex5
Bread basket:
Bench scraper:
KD-8000 dough scales:
Precision scales:
Bread tins:
Challenger bread pan:
As an Amazon Associate I earn from qualifying purchases.
Avoid sticky dough:
CHAPTERS
0:21 Feeding starter
1:05 Mixing the main dough
2:50 Quick knead
3:07 Stretch & Fold
4:55 Shape
6:18 Scoring & Bake
#sourdoughbaking
Amazing Sourdough Bread Recipe
You won’t believe how easy it is to make Sourdough Bread at home. This beginner-friendly sourdough recipe does not require kneading and has straightforward and clear steps. Perfectly crusty on the outside and tender on the inside, you will love this chewy loaf bursting with rich, deep flavor. This is my favorite bread and making at at home is so fun! You'll love having this fresh from the oven, it has a wonderful crisp crust and soft chewy interior. I give you an overview of making your own starter in the video, if you want a full step-by-step there's a link in the blog post below.
RECIPE:
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proofing bread
under=no indent, over=no spring back
Making sourdough starter from scratch in cooler weather #sourdough #sourdoughstarter #simplerecipe