BASIC BREAD RECIPES RECIPES

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BASIC SOURDOUGH BREAD RECIPE | SIMPLE HOMEMADE SOURDOUGH …



Basic Sourdough Bread Recipe | Simple Homemade Sourdough … image

Provided by admin

Prep Time 30 minutes

Cook Time 30 minutes

Number Of Ingredients 16

2 1/3 cups
fresh sourdough starter
3 1/3 cup
flour
1-1 1/2 cup
water
Scant Tbsp.
salt

Steps:

  • Mix sourdough starter, flour, and salt together. Use enough water to make bread dough. (A moist dough is preferable to a dry dough.)
  • Knead dough until it passes the “window pane test”: a small piece of dough will stretch between four fingers without breaking thin enough to allow light to pass through.
  • Shape the dough into a loaf. Place in a pan or proofing basket, or on a board. Rub a little oil on the top surface of the dough and cover lightly with a towel or plastic wrap. Allow the dough to rise for 4-24 hours. If desired, a short (4-12 hours) proofing period can be used and the dough can be punched down, reshaped, and allowed to rise a second time, but a second proofing period is not required.
  • Slice an X shape in the top of the loaf with a very sharp knife or razor blade.
  • Bake at 400°F until the internal temperature reaches 210°F. (Use a meat thermometer inserted into the bottom or side of the loaf.) Bake 30-60 minutes (depending on loaf size). Cool before slicing.

BASIC SOURDOUGH BREAD RECIPE | SIMPLE HOMEMADE SOURDOUGH …



Basic Sourdough Bread Recipe | Simple Homemade Sourdough … image

Provided by admin

Prep Time 30 minutes

Cook Time 30 minutes

Number Of Ingredients 16

2 1/3 cups
fresh sourdough starter
3 1/3 cup
flour
1-1 1/2 cup
water
Scant Tbsp.
salt

Steps:

  • Mix sourdough starter, flour, and salt together. Use enough water to make bread dough. (A moist dough is preferable to a dry dough.)
  • Knead dough until it passes the “window pane test”: a small piece of dough will stretch between four fingers without breaking thin enough to allow light to pass through.
  • Shape the dough into a loaf. Place in a pan or proofing basket, or on a board. Rub a little oil on the top surface of the dough and cover lightly with a towel or plastic wrap. Allow the dough to rise for 4-24 hours. If desired, a short (4-12 hours) proofing period can be used and the dough can be punched down, reshaped, and allowed to rise a second time, but a second proofing period is not required.
  • Slice an X shape in the top of the loaf with a very sharp knife or razor blade.
  • Bake at 400°F until the internal temperature reaches 210°F. (Use a meat thermometer inserted into the bottom or side of the loaf.) Bake 30-60 minutes (depending on loaf size). Cool before slicing.

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BASIC SOURDOUGH BREAD RECIPE | SIMPLE HOMEMADE SOURDOUGH …
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  • Bake at 400°F until the internal temperature reaches 210°F. (Use a meat thermometer inserted into the bottom or side of the loaf.) Bake 30-60 minutes (depending on loaf size). Cool before slicing.
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