SOURDOUGH BREAD CARBOHYDRATES RECIPES

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SOURDOUGH BREAD | JAMIE OLIVER RECIPES

Making your own sourdough takes a bit of prep and know-how, but once you’ve got the knack and start developing your instincts, you’ll be hooked!

Total Time 50 minutes

Yield 1 loaf

Number Of Ingredients 8

50 g mature sourdough starter
50 g strong white bread flour
100 g levain starter
400 g organic strong white bread flour
100 g organic whole wheat flour
½ tablespoon fine salt
fine semolina flour for dusting
semolina for dusting

Steps:

    1. The night before you want to bake, make the levain starter. Pour 50ml of tepid water into a large mixing bowl. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined.
    2. Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma.
    3. The next day, to make the final dough, pour 325ml of tepid water into a large mixing bowl and add 100g of the levain, which should float (the remaining levain can be fed and used as a new sourdough starter, or gifted to a friend). Use your fingers to gently stir it into the water until fully dissolved, then repeat with both flours. Cover with a damp cloth and rest in a warm place for 1 hour.
    4. Now add the salt and 25ml of tepid water, scrunching them into the dough until fully combined. Set aside, covered, in a warm place for 30 minutes.
    5. Wet your hand slightly and give the dough four folds in the bowl, one at each ‘corner’. This is one turn. Repeat this process another three times at 30-minute intervals, turning the dough four times in total across 2 hours. After the last turn, cover and leave to rise in a warm place for another 2 hours.
    6. To shape the loaf, tip the dough onto a clean surface and gently dust the top with a handful of semolina flour. Roughly shape into a round, being careful to keep as much air in the dough as possible. Rest, covered, for 30 minutes.
    7. Dust a basket or cane banneton with semolina flour (or you can simply use a medium bowl lined with a clean, floured tea towel). Lightly flour the dough again and flip it over, so the flour side is on the worktop. Set the dough in front of you and gently shape into a round. Turn the dough over, then place it in your floured basket, banneton or tea towel-lined bowl.
    8. Cover the dough with a shower cap (or oiled cling film) and allow to rest for 1 to 2 hours, or until increased in size by a quarter and looking bubbly. Transfer your dough, in its basket or bowl, to the fridge to rise for another 12 to 16 hours, or until bubbly and risen by another quarter.
    9. Place a heavy lidded casserole pot on the bottom shelf of the oven, then preheat to full whack (240ºC/464ºF/gas 9).
    10. Bring your loaf out of the fridge and scatter semolina over the top. Working carefully, remove the hot pot from the oven, take off the lid and gently tip your dough out into the pot, so now the pattern should be the right way up. Score it with a sharp knife, holding it at a 40 degree angle to the surface of the dough for the best slashes, then carefully cover and return to the oven.
    11. Reduce the temperature to 230ºC/446ºF/gas 8 and bake for 30 minutes. Carefully remove the lid and bake for a final 20 minutes, or until a malted golden brown. Remove to a wire rack to cool.

Nutrition Facts : Calories 160 calories, FatContent 0.7 g fat, SaturatedFatContent 0.2 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 34.8 g carbohydrate, SugarContent 0.7 g sugar, SodiumContent 0.9 g salt, FiberContent 2.2 g fibre

HOW TO MAKE SOURDOUGH BREAD | BBC GOOD FOOD



How to make sourdough bread | BBC Good Food image

Make a sourdough starter from scratch, then use it to bake a flavoursome loaf of bread with our simple step-by-step recipe.

Provided by Cassie Best

Categories     Side dish

Total Time 1 hours 40 minutes

Prep Time 1 hours

Cook Time 40 minutes

Yield Makes 1 loaf

Number Of Ingredients 6

700g strong white flour
500g strong white flour, plus extra for dusting
1 tsp fine salt
1 tbsp clear honey
300g sourdough starter
flavourless oil, for greasing

Steps:

  • First, make your starter. In a large bowl, mix together 100g of the flour with 125ml slightly warm water. Whisk together until smooth and lump-free.
  • Transfer the starter to a large jar (a 1-litre Kilner jar is good) or a plastic container. Leave the jar or container lid ajar for 1 hr or so in a warm place (around 25C is ideal), then seal and set aside for 24 hrs.
  • For the next 6 days, you will need to ‘feed’ the starter. Each day, tip away half of the original starter, add an extra 100g of flour and 125ml slightly warm water, and stir well. Try to do this at the same time every day.
  • After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indicator that the starter is working.
  • On day 7, the starter should be quite bubbly and smell much sweeter. It is now ready to be used in baking.
  • Tip the flour, 225ml warm water, the salt, honey and the starter into a bowl, or a mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in the machine, until combined – add extra flour if it’s too sticky or a little extra warm water if it’s too dry.
  • Tip onto a lightly floured surface and knead for 10 mins until soft and elastic – you should be able to stretch it without it tearing. If you‘re using a mixer, turn up the speed a little and mix for 5 mins.
  • Place the dough in a large, well-oiled bowl and cover. Leave in a warm place to rise for 3 hrs. You may not see much movement, but don’t be disheartened, as sourdough takes much longer to rise than a conventional yeasted bread.
  • Line a medium-sized bowl with a clean tea towel and flour it really well or, if you have a proving basket, you can use this (see tips below). Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
  • Place the dough, seam-side up, in the bowl or proving basket, cover loosely and leave at room temperature until roughly doubled in size. The time it takes for your bread to rise will vary depending on the strength of your starter and the temperature in the room, anywhere from 4-8 hrs. The best indicators are your eyes, so don’t worry too much about timings here. You can also prove your bread overnight in the fridge. Remove it in the morning and let it continue rising for another hour or 2 at room temperature. The slower the rise, the deeper the flavour you will achieve.
  • Place a large baking tray in the oven, and heat to 230C/210C fan/gas 8. Fill a small roasting tin with a little water and place this in the bottom of the oven to create steam. Remove the baking tray from the oven, sprinkle with flour, then carefully tip the risen dough onto the tray.
  • Slash the top a few times with a sharp knife, if you like, then bake for 35-40 mins until golden brown. It will sound hollow when tapped on the bottom. Leave to cool on a wire rack for 20 mins before serving.

Nutrition Facts : Calories 245 calories, FatContent 1 grams fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 2 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.4 milligram of sodium

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