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Before you jump to Sourdough Bread recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.
We all know that having healthy snacks can help us really feel better within our bodies. We tend to feel way less gross after we increase our daily allowance of nutritious foods and decrease our consumption of unhealthy foods. A salad allows us to feel better than a piece of pizza (physically at any rate). Sometimes it’s hard to find healthy foods for something to eat between meals. Shopping for snacks can be a difficult task because you have countless options. Why not try some of the following nutritious snacks the next time you need some extra energy?
When searching for a convenient nutritious snack, make sure you remember about yogurt. The fact is, many individuals will substitute a container of yogurt for a healthy lunch-something we do not recommend. You can not beat yogurt whenever it comes to a nutritious snack though. It is made up of tons of calcium, healthy proteins, and B vitamins. Easily digestible, yogurt can actually help your digestive tract work correctly depending upon the culture used to create it. Try including some healthy nuts to unsweetened natural yogurt for a healthy snack idea. It’s an excellent way to delight in a flavorful snack without having too much sugar.
You can find lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. Choosing to live a healthy life style can be as easy as you want it to be.
We hope you got benefit 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 achieve it.
The ingredients needed to make Sourdough Bread:
- Take 375 g bread flour
- You need 125 g whole wheat flour
- Get 400 g g water
- Prepare 100 g starter
- Provide 10 g salt
- Get vegetable oil
Steps to make Sourdough Bread:
- 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.
- Mix flours together with 375 ml of water, let rest 30 minutes - 2 hours for autolyse.
- Add starter to dough and pinch into dough with hands.
- Add 10g of salt and the remaining 25 ml of water, the dough should be a little easier to mix and very watery.
- With force, slap dough onto un-floured surface and fold together 5 minutes until some strength develops and the dough can hold its form.
- Lightly oil bowl or proofing box and add dough.
- Proof dough in proofing oven set to 85 F or at room temperature.
- 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.
- Prepare a generously floured towel placed in shaping basket or bowl to hold the dough overnight.
- 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.
- Rollover onto floured surface with un-floured bottom facing up, pull sides out and fold together like an envelope.
- 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.
- Flour parchment paper, preheat dutch oven on middle rack of oven set to 500F.
- Gently roll out dough onto parchment paper and score top of dough ball with a razor blade.
- Transfer dough with parchment paper into hot Dutch oven. Bake for 15 minutes with the lid on and 30 minutes off, cook times vary.
- Knock bottom of bread to hear hollow sound if bread is fully cooked.
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