SOURDOUGH BREAD
Enjoy the distinctive taste of sourdough bread with this step-by-step by step guide showing you how to make a loaf and the fermented sourdough starter. This bread, with its crunchy crust and fluffy inner crumb, tastes just as delicious in a sandwich as it does plain, with a spreading of creamy butter.
Provided by Adam Elabd
Categories Lunch, Side Dish
Time 35m
Number Of Ingredients 0
Steps:
- For the sourdough starter: In a 2-quart/litre jar, combine 2 cups flour (whole wheat or all-purpose) and 2 cups water. Stir to mix thoroughly. Cover the mouth of the jar with breathable fabric and secure with a rubber band. Set in a warm place to ferment. Feed the starter once a day until it begins bubbling (usually about 7-10 days). Each day add 1/4 cup flour and 2 tbsp water and stir well. Once the starter begins bubbling, it is ready to be primed for use in baking. To prime, add 1/4 cup flour and 2 tbsp water once every 8 hours for 24 hours, mixing well after each addition. For the sourdough loaf: In a large mixing bowl combine water and sourdough starter. Add flour, mix until the water is fully absorbed and a shaggy dough forms. Cover with a towel and leave to rest for 20 minutes. Sprinkle salt evenly on surface and knead dough for 5 -10 minutes or until a completely consistent dough is achieved. Cover with a damp dishtowel and let sit for 1 1/2 hours. Every 30 minutes, fold the dough into itself from all four corners. Keep the dough covered between foldings. Cover dough with a damp towel and let sit undisturbed for 6 to 8 hours or until it has doubled in size. Fold and shape dough into a ball, cover and then let rest for 20 minutes. (At this point, if using seeds or spices, spread them on a clean surface and roll dough over them to coat.) Shape again, tightly this time, and transfer, upside down, to a bowl coated with olive oil. Cover and allow to rest for 1 1/2 to 2 hours at room temperature. Preheat oven to 245°C/ 475°F. Transfer dough directly onto hot baking surface, score the top with a bread knife and bake for 10 minutes. Lower the heat to 204°C/400°F and bake for another 25 minutes. Remove from oven and transfer to a cutting board or cooling rack. Allow to rest for 15 to 30 minutes before slicing.
SOURDOUGH BREAD
This no-knead sourdough bread is delicious. It has a crisp crust and distinctive sourdough flavor from the "starter" yeast mixture you stir up in advance. I was surprised at how easy it is! -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand 5 minutes. Stir in 2 cups flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°to 90°) to ferment for 48 hours; do not stir. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and change color from transparent yellow to gray over the course of 48 hours.) , Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Heavily grease baking sheets and sprinkle with cornmeal. Gently punch dough down. Turn onto a well-floured surface; divide in half. (If baking loaves one at a time, cover and refrigerate half of dough. Proceed with shaping and second rise when oven is ready so shaped loaf can be baked immediately after the second rise.) , With floured hands, gently move the dough in a circular motion. Use friction from the counter to stretch the surface and create a smooth top and round loaf. Quickly and gently transfer to prepared pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°., With a sharp knife, make three diagonal slashes across tops of loaves. Immediately bake 10 minutes. Gently brush or spray loaves with cold water; bake 25-35 minutes longer or until golden brown.
Nutrition Facts : Calories 120 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
SOURDOUGH
Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort
Provided by Cassie Best
Categories Lunch, Side dish
Time 1h
Yield Makes 1 loaf
Number Of Ingredients 5
Steps:
- First make your starter. In a large jar (a 1litre kilner jar is good) or plastic container, mix 100g of the flour with 125ml slightly warm water. Whisk the batter until smooth and lump free, whisking will help incorporate some airborne yeast particles to get your starter going. Leave the jar or container lid ajar for an hour 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. To do this, tip away half the original starter and add an extra 100g of flour and 125ml slightly warm water, whisking well each time, try to do this at roughly the same time everyday. 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 indication that the starter is working. The time it takes for fermentation to begin can vary between 1 to 5 days depending on temperature and environment, persevere for up to 6 days, if you still don't see any signs of life, or the starter smells unpleasant, throw it away and start again. On the 8th day the starter should be quite bubbly and smell much sweeter. It is now ready to bake with.
- Now you can make your first loaf. Tip the flour, 225ml warm water, salt, honey and sourdough starter into a large bowl, or a table top mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in a machine, until combined, adding a little extra flour if it's too sticky or a little extra warm water if it's too dry. Tip onto a work surface and knead for about 10 mins until soft and elastic, if using a mixer, turn the speed up a little and mix for 5 mins. The dough is ready when it bounces back when gently pressed with a finger.
- Place the dough in a large, well oiled bowl and cover with an oiled sheet of cling film. Leave in a warm place to rise for 3 hrs. You may not see much movement after this time, but don't be disheartened, sourdough takes much longer to rise than a conventional yeasted bread.
- Line a medium-sized bowl with a clean tea towel and flour it well, if you have a proving basket you can use this. 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 with a sheet of oiled cling film and leave for 6-8 hrs, until roughly doubled in size.
- Place a large baking tray in the oven, set to 230C/210C fan/gas 8, to heat up. Fill a small roasting tin with a little water and place this in the bottom of the oven to create some steam. Remove the large tray from the oven, sprinkle with flour then carefully tip the risen dough onto the tray.You can slash the top a few times with a sharp knife if you like. Bake for 35-40 mins until golden brown and hollow sounding when tapped. Leave to cool on a wire rack for 20 mins before serving.
Nutrition Facts : Calories 245 calories, Fat 1.1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 47.9 grams carbohydrates, Sugar 1.4 grams sugar, Fiber 1.6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
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- 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.
- Give a tuck. Fold, don't knead, your dough. First, it's a lot easier for you to simply fold the dough over on itself a few times. Second, it's a lot better for the bread.
- Shape the dough. If you're making smaller loaves, lightly dust your work surface with flour and cut the dough in half with a bench scraper or knife. If you're make one large loaf, place the dough on a flour-free surface (otherwise it's difficult to shape).
- Let it rise. The long rise, or bulk fermentation, is where the magic happens. This helps develop flavor, structure, and texture in your sourdough. Some folks like to leave their dough in a warm spot, covered with plastic wrap and a clean towel for 3 to 12 hours.
- Let it rise (again!). Wake up the dough from its long, cold sleep. This is a shorter rise than the first, letting the dough recover from all the work it has been through and to activate the natural yeasts.
- Bake it. Now is the good part, where your kitchen fills with the smell of homemade bread. Baking bread in a Dutch oven will keep a moist, humid environment and let the bread get a good rise and develop a perfect crust.
- Cool down. As mouth-watering as your bread may smell and look, make sure to let it cool for at least one hour before slicing. It's still working a bit inside the loaf, and if you cut it open too soon, it will be a gummy mess.
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