How to Make Award-winning Sourdough Bread

Sourdough Bread
Sourdough Bread

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Before you jump to Sourdough Bread recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Treats.

We are all aware that having healthy snacks can help us feel better within our bodies. We have a tendency to feel way less gross whenever we increase our consumption of healthy foods and decrease our consumption of unhealthy foods. Eating more vegetables helps you feel much better than eating a piece of pizza. Sometimes it’s difficult to find wholesome foods for something to eat between meals. You can spend hours at the grocery store searching for an ideal snack foods to help you feel healthy. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack.

If you’re looking for a fast snack, you can’t go drastically wrong with a whole grain one. Starting your day with a piece of whole grain bread toasted can give you that added boost you need to get going. Eating on the run may be more healthy with whole grain chips and crackers. Make the shift from refined products including white bread to the healthier whole grain choices.

A large selection of instant health snacks is easily obtainable. When you make the determination to be healthy, it’s easy to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to sourdough bread recipe. You can cook sourdough bread using 6 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Sourdough Bread:
  1. You need 375 g bread flour
  2. Take 125 g whole wheat flour
  3. Get 400 g g water
  4. Provide 100 g starter
  5. Provide 10 g salt
  6. Prepare vegetable oil
Instructions to make Sourdough Bread:
  1. 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.
  2. Mix flours together with 375 ml of water, let rest 30 minutes - 2 hours for autolyse.
  3. Add starter to dough and pinch into dough with hands.
  4. Add 10g of salt and the remaining 25 ml of water, the dough should be a little easier to mix and very watery.
  5. With force, slap dough onto un-floured surface and fold together 5 minutes until some strength develops and the dough can hold its form.
  6. Lightly oil bowl or proofing box and add dough.
  7. Proof dough in proofing oven set to 85 F or at room temperature.
  8. 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.
  9. Prepare a generously floured towel placed in shaping basket or bowl to hold the dough overnight.
  10. 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.
  11. Rollover onto floured surface with un-floured bottom facing up, pull sides out and fold together like an envelope.
  12. 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.
  13. Flour parchment paper, preheat dutch oven on middle rack of oven set to 500F.
  14. Gently roll out dough onto parchment paper and score top of dough ball with a razor blade.
  15. Transfer dough with parchment paper into hot Dutch oven. Bake for 15 minutes with the lid on and 30 minutes off, cook times vary.
  16. Knock bottom of bread to hear hollow sound if bread is fully cooked.

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