Recipe: Appetizing Basic Sourdough Bread


Basic Sourdough Bread. The Best Beginner Sourdough Bread Recipe 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. A great starter recipe to use if you are new to sourdough baking.

Basic Sourdough Bread This Simple Sourdough Bread recipe takes a little patience to let the dough rise a couple of times before baking it. But, if you were patient enough to get your sourdough starter ready to go, then a few hours is nothing! Plus, it is SO worth it to have freshly baked bread! You can have Basic Sourdough Bread using 4 ingredients and 10 steps. Here is how you cook it.

Ingredients of Basic Sourdough Bread

  1. It's 500 g of bread flour.
  2. It's 5 g of salt.
  3. Prepare 50 g of active starter.
  4. Prepare 350 g of warm water.

This is the best tasting and stays moist to the end and so very easy to make I really eat more bread then I ever used to. It is really so very good. Next, add in the eggs, sugar, oil, salt and three cups of flour and mix until smooth. You can do this by hand with a spoon, but a stand mixer makes this job much easier.

Basic Sourdough Bread step by step

  1. Taking 30g starter from the fridge, let it in room temperature. Add 30g warm water + 30g bread flour. Stir it well and let it rise double in size. When you see alot of bubbles, it’s done. It took me 3 hours in the summer. This is active starter. (50g)..
  2. In a mixing bowl, mix warm water with active starter. Add flour and salt. Mix it all together loosely, so that it’s pretty ragged but all the flour and water is mixed. Cover and autolyse 1h..
  3. Stretch and fold the dough and bring it into a smooth ball of dough. Literally pick up a handful of dough from one side of the bowl, lift it, stretch and fold it over the rest of the dough to the other side of the bowl; you don’t need to pull it tight. Then turn the bowl and repeat the process, do it about 15-20times maximum, until its a smooth ball. Cover the bowl again and leave it out on the kitchen counter; perform the lifting and folding actions 2 to 4 times after resting 30 minutes..
  4. Recover the bowl, and leave it on the counter overnight if in the winter. It took me 6hr in the summer to see it 2.5 bigger in size..
  5. Get your banneton out and liberally flour it with rice flour. It needs to be really well floured, all the way up the sides, so that the dough doesn’t stick. Turn down the dough on to the light floured surface and divide in 2 small loaves. Round 2 balls of dough and rest 10’. Covered. Tighten and shape the dough. Place them in banenton..
  6. Cover it again with a plastic bag/shower cap, and put it in the fridge for minimum 1 hour, maximum up to 3 hours. I put it in the kitchen counter (double in size after 45 minutes).
  7. After this time, preheat the oven to 250oC. No need to heat Dutch oven. Once the oven is up to temperature, line the Dutch oven with a sheet of parchment baking paper. Place the tin over the top of the banneton, then invert it/turn it all over together to turn the dough into the pot. Slash the top of the dough with a a clean razor blade, put the lid on and bake it for 40’. Remove the lid for the last 15 minutes..
  8. When done, remove the whole pans from the oven, carefully take the loaves from the pan. Leave the loaves on a rack to cool..
  9. Wait AT LEAST an hour before you slice into it. If you cut into the loaf too soon, steam will fill all of those carefully crafted holes and make the bread gummy..
  10. Enjoy!.

Use the dough hook for best results. This is a good, basic recipe for white sourdough bread. It has the distinctive tangy taste of sourdough, with milk and butter providing a moist crumb and tender crust. It rises well, and while it is denser than commercial bread, it is still light enough to use for sandwiches if you like. Instructions: Mix sourdough starter, flour, and salt together.


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