This sourdough bread is loaded with complex flavor baked from a sourdough starter that was cultivated for 21 days…super easy no-knead method.
I had made many sourdough breads in the past, and a few month ago decided to start a new sourdough starter. Since sourdough culture varies from location to location…I wanted a starter from our new (not so new) place.
I browsed through internet and came up with 20% whole wheat flour mixture with bread flour.
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It all started with 10 g of the flour mix plus 10 g of water (bottle), and after many feedings and pampering the sourdough starter and 21 days later I was content with what I got. It might have taken longer that usual as the weather was cold.
This recipe was a composition from mainly two YouTube videos, Full Proof Baking and Bake with Jack. If you are into making sourdough bread, I highly recommend these videos as I learned a lot and use their techniques when baking bread.
– Why using sourdough starter?
It seems that baking bread with sourdough starter is healthier than using the conventional bread yeast due to the bread’s prebiotic content, therefore easier to digest.
– What is sourdough starter?
Sourdough starter is a culture of wild yeast found in flour. Like any fermented food, sourdough bread is fermented using lactobacillus. The combination of wild yeast (found in flour) and lactic-acid bacteria is what makes the dough rise.
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– Is sourdough bread easier to digest?
Scientists believe that the prebiotic content in sourdough bread may improve gut health and ease digestion. Moreover, gluten levels are lower in sourdough bread as compared to traditional yeasted bread.
– Are you ready to try baking sourdough bread?
This particular recipe uses 80% hydration…meaning that I used 80 g of water for every 100 g of flour.
- 200 g mature sourdough starter (100% hydration)
- 400 g bread flour
- 300 g water
- 10 g salt
In a medium bowl whisk the bread flour and water until all the water is totally incorporated into the flour. Cover and let it rest for about 2 to 3 hours, this is called autolyze.
Add the sourdough starter to the dough and mix until the starter is completely mixed to the dough. Use the stretch and fold method around the bowl, approximately 50 times. There will be gluten forming.
Cover the dough and let it rest for 30 minutes.
Add the salt and mix again using the stretch and fold method until all the salt is incorporated into the dough.
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Rest for 30 minutes. Spray the counter with a little water and place the dough on it. Laminate the dough and fold into thirds, twice. Place the dough back into the bowl and cover.
Rest for another 30 minutes. Spray the counter with a little amount of water and place the dough. Stretch and fold the dough to the center, 4 times around it. Place it back to the bowl and cover.
Rest for 45 minutes and repeat the stretch and fold the dough to the center.
Rest for 45 minutes. Place the dough over the moist counter and fold and coil the dough twice.
Rest for 45 minutes and repeat the fold and coil.
Rest for 45 minutes. Sprinkle flour on the counter and on the top of the dough. Flip the bowl on the counter and let the dough fall on the flour surface.
Pre-shape the dough by stretching and folding to the center of the dough.
Flour well the banneton and place the dough seam up.
Place the dough in the refrigerator overnight, uncovered.
Next morning, pre-heat oven to 475oF with a tray of water.
In the meantime, boil more water.
Flip the dough from the banneton to a floury surface. Using a soft brush, gently brush off excess of flour. Make the cut on the dough and spray with water. Place the dough into the hot oven. Carefully add the boiling water to the tray. Close the oven door.
Spray more water on the dough every 3 minutes, 3 times. After 15 minutes of baking, remove the water tray and the parchment paper underneath the bread. Lower the temperature to 375oF, bake for another 20 minutes.
Remove the bread from the oven and let it cool on a wire rack. Make sure the bread is completely cool before slicing.
– Looking for more bread recipe?
Check these out…