Easy Sourdough Bread Recipes
EASY SOURDOUGH BREAD
Don't be daunted by making a sourdough bread starter at home - this easy cheat's version makes a lovely loaf without the stress
Provided by Barney Desmazery
Categories Buffet, Side dish, Snack
Time 1h
Yield Makes 1 loaf (cuts into 10-12 slices)
Number Of Ingredients 5
Steps:
- To make your starter, place all the ingredients in a bowl and add 250ml cold water. Mix together thoroughly with a spoon until you have a spongy mixture, then cover with cling film and leave at room temperature at least overnight, but up to 24 hrs if you have time.
- To make the bread dough, tip the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold water and your starter. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy (this will take 5-7 mins in a mixer with a dough hook). Place the dough in a clean, lightly oiled bowl, cover with cling film and leave until doubled in size - about 1 hr at room temperature, 3 hrs in the fridge (see tips, below).
- Tip the dough onto a floured surface and gently shape into a round - you don't want to knock too much air out of the dough. Dust a piece of baking parchment heavily with flour and sit the dough on top. Cover with a tea towel and leave to prove for 1 hr until doubled in size.
- Heat oven to 220C/200C fan/gas 7. Place a sturdy flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a utility knife. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below - this creates a burst of steam, which helps the bread form a nice crust. Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom. Leave the bread to cool completely.
Nutrition Facts : Calories 172 calories, Fat 1 grams fat, Carbohydrate 33 grams carbohydrates, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
BASIC SOURDOUGH BREAD
Plain white, simple sourdough bread. A great starter recipe to use if you are new to sourdough baking. The dough cycle of the bread machine can be used to prepare the dough, if you like. Prep time does not include proofing time for starter.
Provided by Donna M.
Categories Sourdough Breads
Time 3h50m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
- Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
- At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
- Pour starter into mixing bowl.
- Melt butter (microwave works well).
- Add milk to butter and warm briefly (85 degrees F).
- Add the salt and sugar, stir until dissolved.
- Add this mixture to the culture and mix well.
- Add the flour, 1 cup at a time, stirring until the dough is too stiff to mix by hand.
- Turn onto floured board and knead in the remaining flour until the dough is smooth and satiny.
- Pat dough into a 1-inch thick oval and form loaf by rolling oval up from the long side, pinching the seam together as you roll the dough, tucking ends to form the loaf.
- Place in lightly greased loaf pan (I spray with cooking spray), and let rise, covered, at 85 degrees F for 1 1/2 to 3 hours.
- When the dough rises 1 to 2 inches above the edges of pan, it is ready to bake.
- Preheat oven to 375 degrees F.
- Bake for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30 to 40 minutes (baking time varies according to your oven and your personal taste--some like a darker crustier bread than others).
- Remove loaf from oven and brush the top lightly with melted butter; turn loaf out of the pan and cool on wire rack.
- If you prefer, you can shape this into a round or oval loaf and bake on a baking sheet.
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- Make a Sourdough Starter. You do have to plan a bit in advance to make a sourdough starter. Leave yourself about a week of lede time. To make a starter at home, follow our easy how-to guide.
- Build Up Your Yeast. Once you’re ready to start baking, dissolve two packages of active dry yeast in warm water (again, the water shouldn’t be hotter than 115ºF or you will kill the yeast).
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- Sourdough rye crepes. If you are new to keeping a sourdough starter, the best place to start is with recipes that don’t require the sourdough to have all the rising power.
- Sourdough pancakes. Similar to crepes, sourdough pancakes are another great way to start using a sourdough starter but aren’t as tricky to flip. I always feel like making sourdough pancakes is less work than normal pancakes, because the work is divided — make half the batter the night before and add the rest in the morning.
- Sourdough pie crust. Sourdough pie crust is another recipe that doesn’t need to rise. However, the pie crust must be kept cold when fermenting so that the butter doesn’t melt — it’s the chunks of butter that give a pie crust its flakiness.
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- 12 hours before you plan to mix the dough, add the ingredients to make 1/4 cup (50 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 60 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
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- Make a Sourdough Starter. You do have to plan a bit in advance to make a sourdough starter. Leave yourself about a week of lede time. To make a starter at home, all you need is two cups of flour, a package of yeast and two cups of warm water.
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- The day that you’d like to make your bread, feed your starter. I like to feed mine the morning before I plan to make my dough or at least a few hours before. Your starter will be ready to use when it is at its peak and before it starts to shrink back down in size.
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- Day 1: Combine flour and water into quart size mason jar, or large crock, until consistency is a thick pancake batter like consistency. Cover top tightly with a cloth or paper towel, secured with a rubber band. Set in warm place on counter out of direct sunlight. Consistency is the key in this recipe, not the amount of flour and water.
- Day 2 and 3: Stir mixture daily. Add 3/4 cup all purpose flour and 1/2 cup cold water every 12 hours (or twice a day). Make sure that your starter is less than halfway full in the jar. If it is more than half full, it could spill over during fermentation. Simply pour off excess. In fact, I always take a cup of starter out before adding the flour and water. Again, consistency (thick pancake batter) is more important than amount of flour and water.
- Day 4 through 5: Stir mixture daily. Add 3/4 cup all purpose flour and 1/2 cup cold water once a day. Again, pouring off any excess. You will continue doing this every single day from this point on. Transfer your starter to a permanent home such as a sourdough crock or larger jar. Do not use plastic or metal. Again, consistency (thick pancake batter) is more important than amount of flour and water.
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- Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The dough will be sticky and doesn't quite form a ball. (If making by hand, knead for about 10 minutes.)
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- Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
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- The night before baking the bread, feed your sourdough starter. Use 2 tbsp of starter and feed it 3/4 cup (90 grams) white unbleached flour and 6 tablespoons (90 grams) water. Cover it and let it sit on the counter overnight.
- The next morning, the sourdough starter should have at least doubled in height. In a large glass bowl, stir together the flour, water, 3/4 cup starter, and salt. I've found that rather than stirring it with a wooden spoon, a sturdy rubber spatula works even better: with the spatula, scrape the dough away from the walls of the bowl and fold it in on itself. Mix the entire loaf this way, until the dough is uniform in color and texture. It should only take a minute or two. Dough will be very wet.
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- In your stand mixer bowl pour in your sourdough starter, the flour, the sugar/honey, the salt and if using it, the butter. Slowly pour in your water around the edges of the mixer bowl
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- Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend).
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- In a large bowl whisk your water and starter and mix well. Add all the flour and mix until all the ingredients come together into a large ball.
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- In the bowl of the standup mixer add the flour, starter, water and salt, mix with a spatula, then with the dough hook knead for 10-12 minutes or until compact and smooth but not sticky, cover with a tea towel and let sit 30 minutes.
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- Feed starter: The night before, combine ingredients for fed starter in a medium jar, cover with plastic wrap and let sit on counter overnight.
- Dissolve starter: On baking day, remove 1 1/2 cups (300g) of fed starter and dissolve it in 2 cups (500ml) hand-warm water in a large measuring jug.
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- Dump the dough onto a work surface and knead the dough with your hands until the dough is smooth. (Essentially, you are massaging the dough by stretching and pushing. This will help develop the gluten.) At this stage, it will be wet and sticky. Don’t add more flour or your finished bread will be dense and heavy. The dough will stick to your hands and feel messy but if you get your hands wet it won't stick as easily.
- Place the dough into an oiled bowl. Cover the dough with plastic wrap or a towel and let it sit at room temperature for 3 to 6 hours (see notes) or in the refrigerator overnight. (A longer proof time in the fridge will give the bread a more tangy, sourdough flavor.)
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From theperfectloaf.com
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From therecipecritic.com
Reviews 3Category Bread, Side DishCuisine AmericanTotal Time 158 hrs 15 mins
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From zestysouthindiankitchen.com
Reviews 19Estimated Reading Time 4 mins
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From kitchentricks.com
EASY SOURDOUGH LOAF RECIPE - LOVEFOOD.COM
Step-by-step. In the late afternoon or early evening, mix all of the ingredients together in your bowl to make a rough dough, with no dry flour showing. Cover the bowl with a shower cap or cover, and leave it for an hour or so on the kitchen counter. Return the rest of your starter to the fridge until next time, with the lid firmly fitted.
From lovefood.com
From lovefood.com
EASY SOURDOUGH BREAD RECIPES & IDEAS | FOOD & WINE
Sourdough is a crusty, tangy bread that can be intimidating to make at home. The loaf begins with a starter, often called a "mother," which is a mixture …
From foodandwine.com
From foodandwine.com
QUICK & EASY SOURDOUGH SODA BREAD - BRAMBLE WINE COTTAGE
This sourdough soda bread is great with any meal just the way it is. But sometimes if we’re having something Italian inspired, I’ll brush it with garlic butter instead of buttermilk. I store the little bit that’s left over in a linen bread bag for a few days. If there’s any left after that I use it for bread pudding.
From bramblewinecottage.com
From bramblewinecottage.com
MY BEST SOURDOUGH BREAD RECIPE (EASY GUIDE) - NATASHA'S HOME
In general sourdough bread is much better for you than other breads because of long fermentation and a lot of nutrition, but when it comes to weight loss, unfortunately, sourdough is just like any other bread. If you want to lose weight you might want to rather focus on eating multi-grain breads as their nutrition build up keeps you full for longer and prevents unnecessary …
From natashashome.com
From natashashome.com
EASY SOURDOUGH BREAD - RECIPES, TALK, HEALTHY AND TASTY FOOD
Sourdough bread has always been a challenge. Easy to grow the yeast, but keeping it alive requires vigilance, feeding, etc. Put it at the back of the fridge and it dies. Revival *I’ve tried twice* was unsuccessful. So, I have tried making sourdough bread four times, one tasted great but was far too small to really appreciate. I tried this ...
From recipesandtalkabouthealthyandtastyfoods.wordpress.com
From recipesandtalkabouthealthyandtastyfoods.wordpress.com
SOURDOUGH BREAD A BEGINNER'S GUIDE - PLUS 12 EASY ...
Discover just how easy it is to make sourdough at home plus 12 easy to make sourdough bread recipes even for beginners. Sourdough Bread For Beginners. Baking homemade bread has to be one of the most rewarding forms of baking. Especially if it’s sourdough. Full of nutritional benefits and artisan flair. Even a beginner baker can form a …
From savingandsimplicity.com
From savingandsimplicity.com
SOURDOUGH STARTER RECIPE | SIMPLE EASY SOURDOUGH STARTER ...
Sourdough Starter- Day 1. In your pint-sized jar mix 1/2 cup flour and 1/2 cup water. Cover with a breathable cloth or coffee filter and secure it with a rubber band. Sourdough Starter- Day 2. Stir in another 1/2 cup flour and another 1/2 cup water. Cover again and leave until the next day. Sourdough Starter- Day 3
From foodtalkdaily.com
From foodtalkdaily.com
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