Sourdough Bread. Tangy, chewy sourdough bread is a lot easier to make than you think. Plus, it's a great project when you have time on your hands…and no yeast handy. All About Sourdough Starters All About Sourdough Starters Sourdough bread is special because it does not require a commercial yeast in order to rise (though, you can use one).
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. Rustic Sourdough Bread This chewy loaf has rich, deep, flavor with mild sourdough tang. You can have Sourdough Bread using 6 ingredients and 16 steps. Here is how you cook that.
Ingredients of Sourdough Bread
- It’s 375 g of bread flour.
- It’s 125 g of whole wheat flour.
- You need 400 g of g water.
- It’s 100 g of starter.
- You need 10 g of salt.
- It’s of vegetable oil.
Since it includes commercial yeast as well as starter, you're guaranteed a good, strong rise — even if your starter isn't quite up to snuff. Baking a loaf of sourdough bread is pure therapy: food for the body and food for the soul. Not only will it fill your kitchen with delish smells of yeasty goodness, you'll walk away with a handful. Sourdough Bread This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp.
Sourdough Bread step by step
- To check if starter is ready to be used, add a small piece of starter to a bowl of water. If it floats, the starter is active. This test is not always accurate..
- Mix flours together with 375 ml of water, let rest 30 minutes – 2 hours for autolyse..
- Add starter to dough and pinch into dough with hands..
- Add 10g of salt and the remaining 25 ml of water, the dough should be a little easier to mix and very watery..
- With force, slap dough onto un-floured surface and fold together 5 minutes until some strength develops and the dough can hold its form..
- Lightly oil bowl or proofing box and add dough..
- Proof dough in proofing oven set to 85 F or at room temperature..
- With oiled hands, pick up dough at middle and fold onto itself, then rotate dough 90 degrees and fold again. Repeat every 30 minutes for 3-4 hours, total of 6-8 times..
- Prepare a generously floured towel placed in shaping basket or bowl to hold the dough overnight..
- Place dough on an un-floured surface and carefully form dough into a round shape. Lightly flour and let relax 10 minutes covered with a towel..
- Rollover onto floured surface with un-floured bottom facing up, pull sides out and fold together like an envelope..
- Stitch bottom together to hold and let rest seam-side down on counter to seal. Move into basket, seam-side up, and cover with flour, refrigerate overnight covered in towel..
- Flour parchment paper, preheat dutch oven on middle rack of oven set to 500F..
- Gently roll out dough onto parchment paper and score top of dough ball with a razor blade..
- Transfer dough with parchment paper into hot Dutch oven. Bake for 15 minutes with the lid on and 30 minutes off, cook times vary..
- Knock bottom of bread to hear hollow sound if bread is fully cooked..
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! The reason a Dutch oven works so well for baking sourdough is that it mimics commercial steam ovens. This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn't require tons of effort and time.