Simple Way to Make Ultimate Sourdough Bread

Sourdough Bread. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined. Spelt sourdough variation Replace the strong bread or pizza flour with wholemeal spelt flour. Note, because of the lower gluten content of spelt wholemeal flour the resulting bread will be heavier and less 'holey' than the basic sourdough loaf.

This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. Sourdough bread is particularly rich in nutrients that the body can easily absorb. This is due to the way that the lactic acid bacteria in the bread interacts with these nutrients.

Hey everyone, I hope you are having an incredible day today. Today, we're going to make a special dish, sourdough bread. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Sourdough Bread is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It's simple, it's quick, it tastes delicious. Sourdough Bread is something that I have loved my entire life. They are fine and they look fantastic.

Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined. Spelt sourdough variation Replace the strong bread or pizza flour with wholemeal spelt flour. Note, because of the lower gluten content of spelt wholemeal flour the resulting bread will be heavier and less 'holey' than the basic sourdough loaf.

To get started with this particular recipe, we have to prepare a few components. You can have sourdough bread using 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Sourdough Bread:

1. {Get of Making the loaves.
2. {Take 200-300 g of sourdough culture.
3. {Prepare 800 g of plain bakers flour.
4. {Take 200 g of wholemeal flour.
5. {Make ready 700 g of warm water.
6. {Get 20 g of cooking salt.
7. {Take of Feeding the culture.
8. {Take 60 mls of warm water.
9. {Take 60 g of plain flour.
10. {Take 60 g of wholemeal flour.
11. {Make ready of Water.
12. {Take of Appliances.
13. {Prepare bowl of Large.
14. {Make ready bowl of Baking basket or.
15. {Make ready of Tea towels.
16. {Get of Cast iron pot/Sourdough pit.

If you've killed your quarantine sourdough starter, either through neglect or malice (they're so greedy!), turn your hand to a bread with a long Australian history and almost zero preparation time. True, for the real deal you would also need to cook a campfire down to coals then bury the bread in a cast iron pot, but this recipe turns out fine in the oven. You can still cook it in a casserole. Transfer to a large jar or plastic container.

Steps to make Sourdough Bread:

1. Pore 90% of your culture into a large mixing bowl and add 700g of warm water and stir. Add both flours and stir. Leave on the bench for 10 minutes, add salt and 60~80mls of water and mix with your hands (the mixture will be sticky) leave the mixture on the bench and every 30 minutes turn the mixture over. The temperature of the room will determine how long this takes but its usually 4 hours (turning every half an hour) the finished dough will be soft and stretchy..
2. Note=the remaining 10% of your culture should be fed with 60g of plain flour, 60g of wholemeal and warm water until it's a porridge consistency so you can continue to use it to make more sourdough loves.
3. Dust the bench with flour, place the finished dough onto the flour and cut it in half. Stretch one loaf by pulling north and south and placing back and then pulling east to west and placing back. Then shape your dough to a tight loaf shape. Leave for 10 minutes (if you would like to have an olive or fruit loaf simply add during the shaping process).
4. Place loaves into your dusted baskets or bowls with tea towels and flour and put in the fridge overnight.
5. Heat your oven and cast iron pot at 265 degrees for 20 minutes.
6. Place your dough in the cast iron pot, score the top of the loaf with a sharp knife and put the lid on and bake for 25 minutes at 235 degrees.
7. Remove from the oven with care and take the lid off and place bake for another 15 minutes.
8. Enjoy! If done correctly you sour dough should be delicious, have a glossy texture and have many air pockets (for a cleaner cut I advise to let your loaf cool beforehand).

For the next six days, you will need to 'feed' it. Save to list + Crafted Range Of Sourdough Ancient Grains & Sprouted Seeds. Before you can make a loaf of sourdough bread, you need to make a sourdough starter. This is a culture of flour and water for growing wild yeast and developing those bacterias. Having a "ripe," or fully developed, starter ensures a good rise and good flavor development in your sourdough bread.

So that's going to wrap it up for this special food sourdough bread recipe. Thank you very much for reading. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!