Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, sourdough bread. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Discover The Tradition of the Nutritious & Delicious Arnold® Bread. Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany.
Sourdough Bread is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Sourdough Bread is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have sourdough bread using 6 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Sourdough Bread:
- Make ready 8 oz "Fed" Sourdough Starter
- Make ready 12 oz warm water (100-110F)
- Make ready 2 tsp active dry yeast
- Prepare 1/2 oz sugar
- Take 2 1/2 tsp salt
- Make ready 21 1/4 oz all-purpose flour (or bread flour)
Spray the loaves with lukewarm water and dust generously with flour. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here. Remove it from the oven, and cool on a rack. Sourdough bread has a relatively low glycemic index compared with other types of bread.
Instructions to make Sourdough Bread:
- Combine all ingredients in mixer. (Referred to as "straight dough method")
- Ensure to scrape down sides of bowl to ensure all ingredients get incorporated.
- With dough hook, mix on medium low speed (2 or 3 depending on mixer) for about 8-12 minutes until a nice soft dough ball forms. This develops gluten in the bread. Dough should pull away from sides of bowl (known as cleanup stage)
- Dough should be tacky feeling. If it seems to tacky, add small Mounts of flour a little at a time while kneeding. Don't add to much extra
- Note: I add more starter than what recipe calls for; I put about 10-12 ounces of starter based on how I feel, how my starter smells and looks, and just because I can, I started adding more on occasion to experiment to see how different the bread turns out. To me a little more starter makes bread turn out better. Feel free to give it a go if you feel daring.
- Place dough into a large lightly greased bowl and tightly cover with plastic wrap.
- Allow dough to rise until doubled in bulk, about 90 minutes.
- Gently divide dough in two. It will deflate a little.
- Gently shape the dough into two oval loaves, or for longed loaves, two 10" to 11" logs or baguettes. Place on a lightly greased or parchment lined baking sheet. Cover and let rise until very puffy, about 1 hour,
- Note: I used two cloche to do bread in. This is a stone container that will give that stone oven bake to the bread and gives a great crust to it. I make my two logs and place in stone cloche then cover for the second rise. After rise I remove top, cut my slashes on top And lightly spray water from a spray bottle then recover for the bake. This creates a steam that helps develop bread and crust.
- Preheat oven to 425°F.
- Spray loaves with lukewarm water. Cut 2 or 3 slashes diagonal across top. Don't go to deep
- Bake bread 25-30 minutes. If using cloche, uncover for last 5 minutes of bake to allow crust to be one a deep golden brown
- Remove from oven and cool on rack before cutting
- Enjoy!!!
The acidity of sourdough bread during fermentation may inhibit formation of phytates which affect the absorption of some dietary minerals. In one review, sourdough bread made from whole grains was recommended as a key daily food in the Italian Mediterranean. Do not store it in the refrigerator. Instead, keep it covered with a towel or in a zipped plastic bag someplace that is relatively cool. A bread box also works well.
So that is going to wrap this up with this special food sourdough bread recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
