SOURDOUGH BREAD
Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.
Provided by Food Network Kitchen
Time 16h
Yield 2 medium boules
Number Of Ingredients 8
Steps:
- For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
- For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
- Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
- Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
- Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
- Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
- Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
- About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.
HOMEMADE SOURDOUGH BREAD
Soft crust, tangy sourdough flavor makes this one of my favorite sourdough bread recipes. A response to those who feel the bread is not sour enough. The taste of the bread relies heavily on the 'sourness' of the starter, which varies from area to area. Here is a suggestion from King Arthur Flour on making bread 'more sour', hope it helps: In general, you can achieve a more sour taste by allowing the dough to ferment for a longer time at a lower temperature. However, the climate you live in and the strains of wild yeast naturally present in the air around you also influence how sour your bread turns out. Some bakers add some extra zing by adding "sour salt" -- not actually a salt at all, but pure citric acid. (This is available through mail order from The King Arthur Baker's Catalogue(R) at 1-800/827-6836)
Provided by Pa. Hiker
Categories Sourdough Breads
Time 3h5m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Bring sourdough starter to room temperature.
- In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside.
- In a saucepan heat and stir water, sugar, butter, and salt just until warm (120-130 deg.) and butter almost melts.
- Add to flour mixture.
- Add sourdough starter.
- Beat with until mixed and smooth, scraping bowl.
- Stir in as much of the remaining flour as you can.
- On a lightly floured surface knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic.
- Shape into a ball.
- Place dough in a lightly greased bowl, turning once to grease surface.
- Cover and let rise until doubled.
- Punch dough down.
- Turn out on a lightly floured surface.
- Divide in half.
- Cover and let rise for 10 minutes.
- Lightly grease a large baking sheet and sprinkle with cornmeal.
- Shape each half of the dough into a ball, place on baking sheet, flatten to about a 6-inch circle.
- With a sharp knife make crisscross slashes, 1/4 inch deep, on the top of the loaves.
- Cover and let rise 30 minutes.
- Preheat oven to 375-deg.
- After heated place bread in oven and steam.
- Bake in oven for 30-35 minutes, or till bread tests done.
- Cool on a wire rack.
Nutrition Facts : Calories 1602.4, Fat 21.2, SaturatedFat 11.6, Cholesterol 45.8, Sodium 1179.9, Carbohydrate 306.5, Fiber 11.1, Sugar 19.9, Protein 40.4
HOW TO MAKE SOURDOUGH BREAD
Make a sourdough starter from scratch, then use it to bake a flavoursome loaf of bread with our simple step-by-step recipe.
Provided by Cassie Best
Categories Side dish
Time 1h40m
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- First, make your starter. In a large bowl, mix together 100g of the flour with 125ml slightly warm water. Whisk together until smooth and lump-free.
- Transfer the starter to a large jar (a 1-litre Kilner jar is good) or a plastic container. Leave the jar or container lid ajar for 1 hr or so in a warm place (around 25C is ideal), then seal and set aside for 24 hrs.
- For the next 6 days, you will need to 'feed' the starter. Each day, tip away half of the original starter, add an extra 100g of flour and 125ml slightly warm water, and stir well. Try to do this at the same time every day.
- After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indicator that the starter is working.
- On day 7, the starter should be quite bubbly and smell much sweeter. It is now ready to be used in baking.
- Tip the flour, 225ml warm water, the salt, honey and the starter into a bowl, or a mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in the machine, until combined - add extra flour if it's too sticky or a little extra warm water if it's too dry.
- Tip onto a lightly floured surface and knead for 10 mins until soft and elastic - you should be able to stretch it without it tearing. If you're using a mixer, turn up the speed a little and mix for 5 mins.
- Place the dough in a large, well-oiled bowl and cover. Leave in a warm place to rise for 3 hrs. You may not see much movement, but don't be disheartened, as sourdough takes much longer to rise than a conventional yeasted bread.
- Line a medium-sized bowl with a clean tea towel and flour it really well or, if you have a proving basket, you can use this (see tips below). Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
- Place the dough, seam-side up, in the bowl or proving basket, cover loosely and leave at room temperature until roughly doubled in size. The time it takes for your bread to rise will vary depending on the strength of your starter and the temperature in the room, anywhere from 4-8 hrs. The best indicators are your eyes, so don't worry too much about timings here. You can also prove your bread overnight in the fridge. Remove it in the morning and let it continue rising for another hour or 2 at room temperature. The slower the rise, the deeper the flavour you will achieve.
- Place a large baking tray in the oven, and heat to 230C/210C fan/gas 8. Fill a small roasting tin with a little water and place this in the bottom of the oven to create steam. Remove the baking tray from the oven, sprinkle with flour, then carefully tip the risen dough onto the tray.
- Slash the top a few times with a sharp knife, if you like, then bake for 35-40 mins until golden brown. It will sound hollow when tapped on the bottom. Leave to cool on a wire rack for 20 mins before serving.
Nutrition Facts : Calories 245 calories, Fat 1 grams fat, Carbohydrate 48 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
SOURDOUGH BREAD STARTER
This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this starter. There are two ways to make sour dough starter one without yeast where you feed the starter daily and this recipe where you just let the yeast do the work and let it sit for 3 or 4 days. Be sure that you clean the jar well before putting the saved starter back in it.
Provided by Bergy
Categories Sourdough Breads
Time P4D
Yield 1 starter
Number Of Ingredients 4
Steps:
- Dissolve yeast in 1/2 cup warm water, rest for ten minutes.
- Mix in flour, sugar& remaining water.
- Allow to stand, loosely covered, in a warm place for 3 or 4 days. Use a large (preferably ceramic) bowl as it will rise considerably.
- Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another batch.
- Keep covered in the fridge (a pint jar works nicely).
- To make it into a basic batter again, add another 2 cups flour& 2 cups warm water and allow to stand at room temp overnight It is now ready to use, but again reserve a cup of the starter.
HOW TO MAKE HOMEMADE SOURDOUGH BREAD RECIPE BY TASTY
Here's what you need: warm water, active dry yeast, flour, sugar, flour, salt, water, starter
Provided by Tasty
Categories Sides
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
- Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
- Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir every 12 hours until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
- On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn't stick to your hands.
- While the dough is kneading, store your starter for future use. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar. To replenish your starter, simply add 1 cup of flour (125g) and ½ cup of water (120ml), mix, and place it back in the fridge. Leave it out overnight to get to room temperature before preparing the dough.
- Place kneaded dough into a large floured bowl with a towel over the top, then sprinkle flour and let it rise for 12 hours.
- Place risen dough onto a floured board and knead for a few minutes. Place it into a floured proofing basket or a medium bowl, sprinkle flour and let it rise for another 4 hours.
- Preheat oven to 480°F (250°C).
- Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
- Score the top of the bread.
- Place the lid on top and bake for 30 minutes.
- Take the lid off and bake for another 15 minutes or until the crust is golden brown.
- Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
- Nutrition Calories: 1615 Fat: 4 grams Carbs: 340 grams Fiber: 11 grams Sugars: 19 grams Protein: 42 grams
- Enjoy!
Nutrition Facts : Calories 460 calories, Carbohydrate 96 grams, Fat 1 gram, Fiber 3 grams, Protein 12 grams, Sugar 2 grams
HOMEMADE SOURDOUGH BREAD
Make our easy sourdough starter seven days ahead to make our simple homemade sourdough loaf. Serve with your favourite casseroles or soups
Provided by Good Food team
Categories Side dish
Time 1h40m
Yield Makes 1 loaf (cuts into 10 slices)
Number Of Ingredients 6
Steps:
- To make the sourdough starter, whisk 50g strong white flour and 50g strong wholemeal flour with 100ml slightly warm water until smooth. Transfer to a large jar or plastic container. Leave the lid ajar for 1 hr or so in a warm place, then seal and set aside for 24 hrs. For the next six days, you will need to 'feed' it. Each day, tip away half the original starter, add an extra 25g of each flour and 50ml slightly warm water, and stir well. After a few days, you should start to see bubbles on the surface, and it will smell yeasty. On day seven, the starter should be bubbly and smell much sweeter. It is now ready to be used, but make sure you keep half back and carry on feeding for your next loaf.
- Tip both the flours, 300ml warm water and the starter into a bowl, stir with a wooden spoon into a dough and leave somewhere for an hour.
- Tip in 25ml more water and the salt and bring everything together. Cover and leave somewhere warm for 3 hrs, folding the dough onto itself several times in the first hour. The dough should increase in size by about a third.
- Line a medium bowl with a clean tea towel and flour it really well, or flour a proving basket. Tip the dough back onto your work surface, shape into a tight, smooth ball and dust it with flour.
- Place the dough, seam-side up, in the bowl or proving basket, and leave at room temperature for 3 hrs - or better still in the fridge overnight - until risen by about a quarter.
- Heat oven to 230C/210C fan/gas 8 and put a casserole dish with a lid or a baking stone in the oven for at least 30 mins to heat up, and a large roasting tin filled with boiling water underneath. After 30 mins, carefully remove the casserole dish, invert the loaf into it and slash the top. Cover and bake for 20 mins, then take the lid off and bake for another 20 mins. Or invert onto the baking stone, slash and bake for 40 mins, or until the crust is as dark as you like it.
Nutrition Facts : Calories 202 calories, Fat 1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
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HOW TO MAKE SOURDOUGH BREAD | ALLRECIPES
From allrecipes.com
Estimated Reading Time 7 mins
- Prep your sourdough bread starter. The night before you plan on baking, remove your starter from the fridge (if that's where you're keeping it) and feed it so it is ready to work.
- Mix the dough. Using your happy, active, well-fed starter, mix it with the water, salt, and flour. The dough will be very sticky. Use wet hands when handling the dough if you need to.
- Take a nap. Let your dough rest (autolyse). This jump-starts gluten development and makes the bread much easier to handle. Plus, strong gluten means great tasting (and textured) bread.
HOW TO MAKE SOURDOUGH BREAD: TIPS FOR MAKING …
From masterclass.com
2.8/5 (12)Total Time 26 hrsCategory SideUploaded 2021-06-07
- 1. __Day 1__: Make the leaven (leaven is the term for when active starter meets dough): in a large mixing bowl, combine 35 grams freshly fed sourdough starter with 100 grams of whole wheat flour, 100 grams of all-purpose flour, and 200 grams of warm water. Cover with a plate or plastic wrap and place in a warm spot to rest overnight.
- 2. Soak your grains: In a large bowl, combine 600 grams of whole wheat flour, 200 grams of all-purpose flour, 200 grams of rye or spelt flour, and 750 grams of warm water. Cover with a plate or plastic wrap and let rest overnight.
- 3. __The next morning__: Add half of the leaven to soaked grains, stir to combine with a spoon or your hands, and let rest for 20 minutes. (This step is called an autolyse, and both aids in the production of both gluten and adds flavor.) Set aside the leftover leaven: This can become your new sourdough starter for the next time you want to bake.
SOURDOUGH BREAD | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 1Total Time 50 minsCategory Family Store Cupboard RecipesPublished 2020-05-18
- 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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