Light Almost Airy Sourdough Bread Food
LIGHT (ALMOST AIRY) SOURDOUGH BREAD
Not quite airy, but close. I combined several recipes to get a loaf like I'd buy in the store. The sour flavor will depend on what type of starter you use, and how strong it is. I use a 2 week old starter, that was frozen and thawed the night before- it had a mild flavor. I basically used Recipe #13750 with milk instead of water. Serve warm with homemade Recipe #182268 for a real treat. I suppose this could be made in a bread machine - but I haven't tried it. I find it very relaxing to mix and knead a loaf of bread by hand, and then to make butter while its baking :-) I think my loaf pan must have be over-sized, because this recipe seems to make two loafs. I like everything sweet, including my sour dough bread. If you prefer less sugar, just use a tablespoon or two to proof the yeast.
Provided by Random Rachel
Categories Sourdough Breads
Time 4h20m
Yield 2 loafs, 12 serving(s)
Number Of Ingredients 9
Steps:
- Proof yeast in warm water with sugar. (Pour warm water in a warm bowl. Sprinkle sugar over water, stir to combine. Sprinkle yeast over sugar water. Let it sit undisturbed for 10-15 minutes, and allow it to bubble / froth. ).
- Add starter to yeast, with the salt and melted butter. Stir in the 3 cups of flour. (I suppose you could use a mixer for this - its so simple to do by hand that I never have.) If your starter is very thin, you may need additional flour. The dough should be soft, but handleable.
- Turn dough out onto a floured surface. Knead for 5 minutes or so. Form a roll and place in well greased loaf pan or two.
- Cover with a lightweight towel or paper towel, etc. and allow to rise in a warm place. I turn my oven on warm for 5 minutes, turn the oven off, and stick the bread in to rise. This will take anywhere from 1-3 hours, depending on your starter, and the temperature of your rising place. It is done rising when the loaf begins to peak over the top edge of the pan.
- Preheat the oven to 375* F. Bake the bread for about 10 minutes, or until the crust has reached your desired color. Cover the loaf with a tinfoil tent (leave it a bit loose so that the bread can continue to rise.).
- Bake an additional 30-40 minutes, until the loaf is done. The internal temperature should be 190-200, and it should sound hollow when thumped. I find it easier to stick a thermometer in, than to remove the loaf of bread to thump the bottom.
- Immediately brush the top with butter, so keep the crust moist. I like to use an electric knife to slice the bread and get beautiful, even slices.
Nutrition Facts : Calories 199.1, Fat 5.2, SaturatedFat 3.1, Cholesterol 12.7, Sodium 56.9, Carbohydrate 33.7, Fiber 1.2, Sugar 5.6, Protein 4.1
More about "light almost airy sourdough bread food"
11 TIPS FOR LIGHTER, LESS DENSE SOURDOUGH BREAD …
From traditionalcookingschool.com
Estimated Reading Time 7 mins
- — Use a lighter flour. Whole wheat flour (hard red) is the heaviest flour I know. Now, the hard white variety of whole wheat is lighter and sweeter, so that one thing could improve your bread.
- — Use some (or all) sifted flour. Sift your flour to remove the heavy parts (bran) and the resulting flour is lighter. You can combine this with whole flour or use all sifted flour in your recipe.
- — Make sure your starter is strong and ready for bread. Young sourdough starters may not be mature enough for bread. They don’t have a strong enough colony of yeasts (which do the rising).
- — Adjust the moisture level of the dough. Both too wet or too dry dough can result in dense bread. One mistake people make when using whole-grain flours is they add the flour and move on with the recipe.
- — Add baking soda before shaping. Not only will baking soda “sweeten” the dough and make it less sour, it reacts with the acids in the dough (which the starter produces) in a fizzy chemical reaction.
ARTISAN SOURDOUGH BREAD RECIPE - A BEAUTIFUL PLATE
Web Feb 17, 2020 Dust the lined banneton basket lightly with rice flour. Lightly dust the surface of the dough with bread flour. Use a bench …
From abeautifulplate.com
4.9/5 (240)Total Time 27 hrs 50 minsCategory Sourdough BreadCalories 199 per serving
From abeautifulplate.com
4.9/5 (240)Total Time 27 hrs 50 minsCategory Sourdough BreadCalories 199 per serving
- New to sourdough baking? I highly recommend reducing the hydration in this recipe if you are new to sourdough baking. This is a high hydration dough and can be challenging to work with (and build strength in) if you're not an experienced baker. If you're looking for an easier to handle dough, I recommend reducing the water quantity to 310 to 330 grams total. If you're working with a lower hydration, you may be able to get away with just 3 to 4 sets of stretch and folds, or even less. Follow the dough's lead!
- IMPORTANT NOTE: I do not prepare an off-shoot levain for my sourdough baking, as this baking timeline and method works well for my schedule, as well as my starter's feeding schedule. This choice is up to you and can be adapted/tweaked to fix your schedule, but please plan accordingly. Keep in mind that you'll need to account for the starter quantity in the recipe (90 grams), as well as the normal quantity needed to continue to maintain and feed your starter.
- Autolyse: In a large mixing bowl, whisk together the flours. Add the 90°F/32°C filtered water and mix with your hands until thoroughly combined and no dry bits are visible. Cover with a clean shower cap or plastic wrap, and rest at 80°F/26°C for 1 hour or up to 2 hours. This step hydrates the flours and helps build dough structure.
- Add Starter and Rest: While this test isn't fool-proof, your sourdough starter should pass the 'float test' when it's ready. Place a tiny spoonful of your ripe starter in a jar of water, it should float to the top. If it sinks, give it more time (15 to 20 minutes) and test again. Add the starter and spread it over the autolyse mixture. Use your fingertips to spread the starter over the autolyse mixture. Fold the edges of the dough into the center to fully incorporate the starter. Use your thumb and fingers to pinch the dough (pincer method) repeatedly until the starter is well incorporated. Don’t be delicate. You want to work quickly, but fully incorporate the mixture. Cover and rest at 80°F/26°C for 30 minutes.
AIRY & LIGHT BREAD RECIPE | BOB'S RED MILL
20 TIPS TO MAKE SOURDOUGH BREAD LESS DENSE AND MORE AIRY!
PRODUCING AN OPEN CRUMB IN SOURDOUGH BREAD | KING ARTHUR BAKING
Web Nov 5, 2020 Preshaping bread dough. Preshape and shape with a gentle hand. When it comes time to preshape, gently scrape the dough from the bulk fermentation container …
From kingarthurbaking.com
From kingarthurbaking.com
LIGHT AND AIRY SOURDOUGH FARM BREAD - LIKE ZINGERMAN'S
Web Authentic Old World Farm Bread made without yeast. Very light and fluffy and easy to make.
From youtube.com
From youtube.com
LIGHT WHOLE WHEAT SOURDOUGH BREAD - THE CLEVER CARROT
Web Jun 7, 2020 Mix the starter and water together in a large bowl. Add the flour and salt. Stir to combine and then squish by hand to fully incorporate the ingredients. This …
From theclevercarrot.com
From theclevercarrot.com
SOURDOUGH BREAD RECIPE - FOOD.COM
Web In a large mixing bowl combine the sourdough starter with 1/2 a cup water and 1/2 cup flour. Cover and let stand overnight or for 12 hours at room temperature. Transfer to the …
From origin-blog.food.com
From origin-blog.food.com
LIGHT (ALMOST AIRY) SOURDOUGH BREAD RECIPE - FOOD.COM
Web Light and Airy Sourdough Bread: I'd like to tweak this to use whole wheat flour and have a much slower rise/soak time (maybe mix the starter with flour and half the water, let it sit …
From pinterest.com
From pinterest.com
DELICIOUS AIRY BROWN SOURDOUGH BREAD - FULL AUTOLYSE OVERNIGHT
Web Apr 21, 2020 A detailed instructions for how to make a lovely, airy sourdough wholemeal bread. We use full autolyse here - mix only flour and water, then, after 8 to 10 h...
From youtube.com
From youtube.com
MY BEST SOURDOUGH RECIPE | THE PERFECT LOAF
Web Oct 19, 2022 Pick up one side of the dough with both hands and pull it up, just before tearing, and fold it over to the other side. Rotate your container and repeat 4 or 5 times. That is one set. Dough after 2 hours in bulk …
From theperfectloaf.com
From theperfectloaf.com
LIGHT (ALMOST AIRY) SOURDOUGH BREAD | CAPRI'S KITCHEN
Web Sep 30, 2015 1-1/8 teaspoons yeast (or 1/2 pack) 2 cups flour Dash of salt 1/6 cup sugar (2 tablespoons + 2 teaspoons) 1-1/2 tablespoons melted butter ½ cup sourdough …
From capriskitchen.wordpress.com
From capriskitchen.wordpress.com
BEST NO-KNEAD SOURDOUGH BREAD RECIPE - HOW TO …
Web Nov 3, 2021 Just before the end of the rising time, heat the oven to 450°F. Once risen, carefully transfer the dough to a Dutch oven or other heavy pot; arrange seam side up. Using a very sharp knife or bread lame, slash the …
From food52.com
From food52.com
LIGHT AIRY SOURDOUGH ? | THE FRESH LOAF
Web Dec 14, 2016 Dec 8 2016 - 6:59am hybrid It is not wrong to mix sourdough and commercial yeast. It is just different. There is nothing wrong with a hybrid dough. The …
From thefreshloaf.com
From thefreshloaf.com
LIGHT (ALMOST AIRY) SOURDOUGH BREAD | LDEV | COPY ME THAT
Web Light (Almost Airy) Sourdough Bread. food.com ldev. loading... X. Ingredients. 1 cup sourdough starter; 1 cup warm water; 1⁄3 cup sugar, to taste; 2 1⁄4 teaspoons yeast (or …
From copymethat.com
From copymethat.com
EASY SOURDOUGH BREAD RECIPE: STEP BY STEP PHOTOS
Web Apr 18, 2022 Proof the dough in the fridge for 12-24 hours (or at least 1 hour). Saturday @ 8am - Sunday 8am: Score + bake. Remove the dough from the fridge, score it and place into a hot preheated dutch oven, then …
From modernfarmhouseeats.com
From modernfarmhouseeats.com
SOURDOUGH BREAD RECIPE - BBC FOOD
Web Method. Mix together the flour, sourdough starter and 250ml/9fl oz water in a bowl. Add the sugar and salt. Turn out on to a surface and knead for 10 minutes or until the …
From bbc.co.uk
From bbc.co.uk
HIGH HYDRATION SOURDOUGH BREAD - THE PERFECT LOAF
Web Oct 18, 2020 Add the 250g of leaven to a large mixing bowl. Pour in the 750g water and mix with your hands until the leaven is completely dissolved. Add 800g of the bread flour and 200g whole wheat flour and mix with …
From theperfectloaf.com
From theperfectloaf.com
LIGHT (ALMOST AIRY) SOURDOUGH BREAD RECIPE - FOOD.COM
Web May 21, 2020 - Not quite airy, but close. I combined several recipes to get a loaf like I'd buy in the store. The sour flavor will depend on what type of starter. Pinterest. Today. Watch. …
From pinterest.com
From pinterest.com
PERFECTLY CRUSTY SOURDOUGH BREAD FOR BEGINNERS
Web Apr 16, 2020 Preheat your oven to 450°F (225°C) and place a tray on a lower shelf in the oven. Safely and carefully turn the dough out onto a different floured flat baking tray. Gently, shape it back into a round loaf …
From biggerbolderbaking.com
From biggerbolderbaking.com
LIGHT (ALMOST AIRY) SOURDOUGH BREAD RECIPE - FOOD.COM - PINTEREST
Web May 5, 2018 - Not quite airy, but close. I combined several recipes to get a loaf like I'd buy in the store. The sour flavor will depend on what type of starter
From pinterest.com
From pinterest.com
DELICIOUS EVERYDAY SOURDOUGH BREAD RECIPE
Web Apr 8, 2020 Place dough on parchment paper into a dutch oven, and put cover on it. Bake for 20 minutes, covered at 450 degrees F. Then remove cover, and bake for 25 more minutes, until bread is golden brown and …
From heartbeetkitchen.com
From heartbeetkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
