Very Strawberry Sourdough Bread
Very Strawberry Sourdough Bread

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, very strawberry sourdough bread. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Very Strawberry Sourdough Bread is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Very Strawberry Sourdough Bread is something that I have loved my whole life.

Very Strawberry Sourdough Bread - Free download as Word Doc (.doc /.docx), PDF File (.pdf), Text File (.txt) or read online for free. Feed it daily to make sure it's strong and very active before. Beginner Sourdough Bread: Full Guide & Recipe

To get started with this recipe, we must prepare a few ingredients. You can have very strawberry sourdough bread using 8 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Very Strawberry Sourdough Bread:
  1. Get 125 g active 100% hydration strawberry yeast water sourdough starter
  2. Get 100 g strawberry yeast water
  3. Get 5 g salt
  4. Take 250 g GMP T65 flour
  5. Get 50 g fresh strawberries, pureed
  6. Prepare 33 g strawberry yeast water (divided into 10g + 23g)
  7. Take NOTE:
  8. Prepare You can replace all the strawberry yeast water with plain filtered water.

It's a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic than lactic acid; and acetic acid is much the tangier of the two. Very sour… a bit too tangy for me. ★★. Home » Bread » Everyday No-Knead Sourdough Bread.

Steps to make Very Strawberry Sourdough Bread:
  1. Dissolve 5g of salt with 10g of strawberry yeast water. Set aside.
  2. Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes.
  3. After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough. Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes.
  4. Rest 30 minutes.
  5. Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes.
  6. Repeat step 5 three more times.
  7. Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!).
  8. Take the dough from the fridge, pre-shape directly. Bench rest for 5 minutes. Then final shape and place the dough in the banneton basket.
  9. Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes.
  10. Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour.
  11. Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C.
  12. Cool the bread on wire rack completely before slicing.

I have very little experience making sourdough. Despite taking a sourdough bread baking class when I was in culinary school, I have always found the process to be overwhelming and difficult to feel confident in. Sourdough bread has become a favorite staple in our home. It's versatile, nutritious, made with very few ingredients and relatively fool-proof. Sourdough Breaks Down Gluten - Because sourdough bread has a longer rising/soaking time, this allows for the.

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