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.
WILD SOURDOUGH STARTER
You absolutely can purchase a starter over the interwebs, or, if you're lucky, acquire one from a family member or friend. But you don't actually need to: All you need is flour and water and, of course, yeast and bacteria, which are literally EVERYWHERE. There are a lot of different ways to do this, but this method has worked consistently in our test kitchen and builds a robust and flavorful starter.
Provided by Alton Brown
Time P8DT25m
Yield 250 grams
Number Of Ingredients 4
Steps:
- To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).
- For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
- Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work.
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.
SOURDOUGH STARTER
Learn how to make a bubbling sourdough starter using white bread flour and water. After feeding the starter for five days, you can use it to make a sourdough loaf
Provided by Barney Desmazery
Yield Makes 2 loaves (12-15 slices each)
Number Of Ingredients 1
Steps:
- Day 1:To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.
- Day 2:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 3:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 4:You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 5:The mixture should be very active now and ready for making your levain (starter). If it's not bubbling, continue to feed it on a daily basis until it does. When it's ready, it should smell like yogurt.
- You now have a starter, which is the base to the bread. You'll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed - the process of pouring off half the starter and replacing it with new flour and water - to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.The starter can now be used to make white sourdough bread.
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FEEDING AND MAINTAINING YOUR SOURDOUGH …
From kingarthurbaking.com
4.7/5 (56)Servings 1.5
- To store your starter at room temperature: Stir the starter thoroughly. Spoon 1/2 cup (113g) starter into a bowl; either discard the remaining starter or use it in another recipe (see "tips," below). Add 113g flour and 113g lukewarm water to the 113g starter in the bowl. Mix until smooth, return to its jar or crock, and cover., Repeat this process every 12 hours, feeding the starter twice a day. Remove starter to bake with as soon as it's expanded and bubbly, then feed the remaining starter immediately; revert to your normal 12-hour schedule for subsequent feedings.
- To store your starter in the refrigerator: Take the starter out of the fridge; there may be a bit of liquid on top. Either drain this off or stir it in, your choice; it's simply a byproduct of the fermenting yeast. , Spoon 1/2 cup (113g) starter into a bowl; either discard the remaining starter, or use it in another recipe (see "tips," below). Add the flour and lukewarm water to the 113g starter in the bowl. Mix until smooth and cover. , Allow the starter to rest at room temperature (about 70°F) for at least 2 hours; this gives the yeast a chance to warm up and get feeding. After about 2 hours, replace the starter in its storage container and refrigerate., To maintain your starter's health (and for best baking results), repeat this process about once a week., To ready your refrigerated starter for baking: Take the starter out of the fridge, discard (or set aside) all but 1/2 cup (113g) and feed that 113g as usual with equal parts (113g each) flour and water. Cover the starter and let i
- For what you judge will be the final feeding prior to baking, add enough flour and water to use in your recipe, with 1/2 cup (113g) left over to feed and maintain the starter for the next time you bake. For instance, if your recipe calls for 1 cup (227g) starter, add 113g each water and flour. If your recipe calls for 2 cups (454g) starter, add 227g each water and flour., Once the starter is "ripe" (ready to use), spoon out what you need for the recipe and set it aside with the recipe's other ingredients. Feed the remaining 1/2 cup (113g) starter as usual, with equal parts (113g each) flour and water. Mix until smooth and let the starter rest for about 2 hours at room temperature before stowing it back in the refrigerator.
SOURDOUGH STARTER RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.3/5 (492)Calories 440 per servingTotal Time 120 hrs 50 mins
- Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity.
- Stir everything together thoroughly; make sure there's no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. See "tips," below, for advice about growing starters in a cold house., Day 2: You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (113 grams, about 1/2 cup), and add to the remainder a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) cool water (if your house is warm); or lukewarm water (if it's cold).
- Mix well, cover, and let the mixture rest at room temperature for 24 hours., Day 3: By the third day, you'll likely see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. It's now time to begin two feedings daily, as evenly spaced as your schedule allows. For each feeding, weigh out 113 grams starter; this will be a generous 1/2 cup, once it's thoroughly stirred down. Discard any remaining starter., Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating., Day 4: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6., Day 5: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6. By the end of day #5, the starter should have at least doubled in volume. You'll see lots of bubbles; there may be some little "riv
- Once the starter is ready, give it one last feeding. Discard all but 113 grams (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. Hate discarding so much starter? See "tips," below., Remove however much starter you need for your recipe — typically no more than 227 grams, about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you've made enough for your recipe plus 113 grams to keep and feed again.
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