SOURDOUGH BREAD PROTEIN RECIPES
MY BEST SOURDOUGH RECIPE | THE PERFECT LOAF
This sourdough bread is one of my favorite recipes. It's a highly hydrated dough that results in a loaf with an open and lacey interior contrasted by a thin, crispy crust.
Provided by Maurizio Leo
Total Time 24 hours 55 minutes
Prep Time 24 hours
Cook Time 55 minutes
Yield 2
Number Of Ingredients 5
Steps:
- (9:00 a.m.)In a small container, mix the following and keep at 78°F (25°C) for 5 hours.
- (12:30 p.m)In a medium mixing bowl, add the following and mix until no dry bits remain. Cover the bowl and let rest for 1 hour.
- (2:00 p.m.)To the mixing bowl holding your dough, add:
- (2:15 p.m. to 6:15 p.m.)Give the dough 6 sets of stretch and folds. The first three sets are at 15-minute intervals, and the last three sets are at 30-minute intervals.
- (6:15 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.
- (6:45 p.m.)Shape the dough into a round (boule) or oval (batard) and place in proofing baskets. Cover the baskets with a reusable plastic bag.
- (7:00 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
- (Preheat oven at 8:00 a.m., bake at 9:00 a.m.)Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C).
MY BEST SOURDOUGH RECIPE | THE PERFECT LOAF
This sourdough bread is one of my favorite recipes. It's a highly hydrated dough that results in a loaf with an open and lacey interior contrasted by a thin, crispy crust.
Provided by Maurizio Leo
Total Time 24 hours 55 minutes
Prep Time 24 hours
Cook Time 55 minutes
Yield 2
Number Of Ingredients 5
Steps:
- (9:00 a.m.)In a small container, mix the following and keep at 78°F (25°C) for 5 hours.
- (12:30 p.m)In a medium mixing bowl, add the following and mix until no dry bits remain. Cover the bowl and let rest for 1 hour.
- (2:00 p.m.)To the mixing bowl holding your dough, add:
- (2:15 p.m. to 6:15 p.m.)Give the dough 6 sets of stretch and folds. The first three sets are at 15-minute intervals, and the last three sets are at 30-minute intervals.
- (6:15 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.
- (6:45 p.m.)Shape the dough into a round (boule) or oval (batard) and place in proofing baskets. Cover the baskets with a reusable plastic bag.
- (7:00 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
- (Preheat oven at 8:00 a.m., bake at 9:00 a.m.)Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C).
More about "sourdough bread protein recipes"
BEST SOURDOUGH BREAD RECIPE - HOW TO MAKE SOURDOUGH BREAD
Reward yourself with fresh homemade Sourdough Bread with this recipe from Delish.com.
From delish.com
Reviews 4.7
Total Time 19 hours
Category dairy-free, low-fat, low sugar, nut-free, vegan, vegetarian, brunch, picnic, weeknight meals, baking, breakfast, brunch, side dish
Cuisine American
From delish.com
Reviews 4.7
Total Time 19 hours
Category dairy-free, low-fat, low sugar, nut-free, vegan, vegetarian, brunch, picnic, weeknight meals, baking, breakfast, brunch, side dish
Cuisine American
- Autolyse: In a large mixing bowl, stir together flours and water with your hands until well combined. Cover and set aside in a warm part of your kitchen, ideally 78°, for at least 1 hour, up to 3 hours. Mix: Using your hands, add salt and starter to your dough and mix until well combined. Continue to work the dough by hand, using a shoveling motion to lift dough from the bottom up and let fall over itself until it becomes less sticky and can be picked up in one droopy piece, 3 to 4 minutes. (If dough still feels too slack, let rest for at least 10 minutes then continue to work the dough for 2 to 3 more minutes.) Bulk fermentation: This process will take 4 to 6 hours. Cover dough and set aside in a warm part of your kitchen for 30 minutes. After 30 minutes, perform your first set of stretch and folds: with wet hands, gently scoop up half of the dough from one side and lift up away from the bowl, then fold it over the remaining dough on the opposite side. Be firm but gentle: you want to lift until you feel tension from the dough but not until it tears. Turn the bowl a few degrees and repeat, working your way to stretch and fold around all 4 sides of the dough. It should now hold better shape than when you began. Gently flip the dough upside down so seams can rest underneath. Cover and let rest 30 minutes. Repeat stretching and folding every 30 to 60 minutes. As gluten develops, the dough will become tighter. Be gentle, do not force a fold if the dough is too tight. Instead, let it rest for a longer amount of time, up to 1 hour, before the next fold. Repeat the stretch and fold process until your dough feels like it can hold its shape, at least 4 sets. After the last set of stretch and folds, cover and let dough rest for at least 30 minutes, up to 2 hours. At the end of this bulk fermentation process, the dough should have risen between 20% and 50% in volume. Preshape: Gently loosen your dough from the bowl and turn it out onto a lightly floured surface. Flip the dough so that the smooth side is up. Dust dough lightly with flour. Using one floured hand and a bench scraper, pull dough towards you while rotating dough against the surface so that tension is developed across the top of the dough. Repeat this motion several times until your dough is smooth, plump, and round. Let rest uncovered for 10 minutes. Shape: Gently flip dough over so that the smooth side is facing down. With floured hands, you will fold the dough as if wrapping a package: lift the bottom side of the dough, stretch it a couple of inches toward you, and fold over most of the way towards the top side of the dough. Lift the left side of the dough and cross it over most of the way to the right, then lift the right side and cross it over to the left. Finally, lift the top side of the dough and fold it over all the way to the bottom, sealing the “package.” Flip the whole dough package over so that seams are facing down, pull dough towards you and rotate a few times to develop more tension across the loaf, then let rest uncovered for 2 minutes. Cold Proof: Heavily flour your banneton basket or a colander lined with a clean, lint-free tea towel. (Use more flour than you think you might need here to ensure the dough releases! You can always brush off excess before baking.) Using your bench scraper, gently reach under the dough and flip the smooth side into your free hand and transfer dough into the floured basket, smooth side down. Lightly flour the top of the dough, then place basket in a plastic bag and seal tightly. Let rest at room temperature for 15 minutes, then transfer to the fridge for 12 to 16 hours. Bake: Place a Dutch oven into the center of your oven and preheat oven to 500°. Once preheated, using long oven mitts, remove pot from oven and sprinkle bottom of pot with a generous layer of cornmeal or sesame seeds. Flip your dough upside down into the pot so that the smooth side is facing up. Use a pastry brush to brush off excess flour. Using a razor, sharp knife, or a pair of scissors, make one or more cuts across your dough to allow for expansion during the bake. Cover Dutch oven with a well-fitting oven-safe lid and bake for 20 minutes. Lower oven to 475° and bake covered for 10 minutes more. Uncover Dutch oven and continue baking until loaf is a dark caramel color, about 25 minutes. (Internal temperature of loaf should reach 208°.) Cool: Let cool inside pot for 5 to 10 minutes, then transfer to a cooling rack. Let loaf rest for at least 1 hour (preferably 2 hours) before slicing.
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SOURDOUGH BUCKWHEAT BREAD RECIPE - KITCHEN TRICKS
The most ancient yet the trendiest type of bread is sourdough, and although it’s fantastic, it has gluten and that’s not great for some people. Well, here’s a gluten-free sourdough made with buckwheat. You’ll love it!
From kitchentricks.com
From kitchentricks.com
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SOURDOUGH BREAD RECIPES | ALLRECIPES
Make sourdough bread from a homemade sourdough starter. See what top-rated recipes work best. ... At its very best, a stew is a complete one-dish meal packed with protein and vegetables cooked together slowly to let the ingredients permeate every bite with comforting flavor and fork-tender texture. Allrecipes has an extensive collection of stew ...
From allrecipes.com
From allrecipes.com
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SOURDOUGH BREAD RECIPES WE LOVE | EAT THIS NOT THAT
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HIGH PROTEIN SOURDOUGH BREAD? - SOURDOUGH COMPANION
Sep 08, 2017 · Thanks to all the added protein (from added whey and wheat proteins), the bread was higher in calories than traditional whole grain bread, with 50 more calories per slice. Meanwhile a high-protein bagel I reviewed, also with 14 grams of protein, packed 16 grams of carbohydrate—but 14 of those grams came from fiber (meaning a net of 2 grams of ...
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From sourdough.com
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SOURDOUGH COUNTRY LOAF BREAD RECIPE - FOOD NEWS
Basic country Loaf-75% hydration. Remember to feed your starter 6-8 hours before baking. 100g leaven (bubbly sourdough starter) 450g white wheat bread flour. 50g whole wheat flour. 375g warm water (350 for initial dough+25 for when adding salt) 10g salt .
From foodnewsarticles.netlify.app
From foodnewsarticles.netlify.app
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SOURDOUGH BREAD | THE SPLENDID TABLE
Jan 23, 2015 · Hannah has three rules for bread: "Patience, Wonder, and Nae Stress." She started making bread at 14, spent several years baking professionally, and now bakes about twenty-five pounds of dough at home, every two weeks. Below, she describes her routine, along with suggested amounts for a smaller batch. If you're already a baker, you can pick and choose any particular twists you like; if you're ...
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From splendidtable.org
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ARTISAN SOURDOUGH BREAD RECIPE (START-TO-FINISH VIDEO) - A ...
Feb 17, 2020 · Sourdough Starter: The Basics. To make homemade sourdough bread, you’ll need an active, mature sourdough starter. I recommend The Perfect Loaf’s sourdough starter guide or Baker Bettie’s beginner guide.. You can also ask a fellow baker or bakery for some starter or even buy it online.Starters are active organisms and require daily feedings, unless they are refrigerated for short periods.
From abeautifulplate.com
From abeautifulplate.com
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ELLEN'S SOURDOUGH BREAD - EATING BIRD FOOD
Dec 02, 2021 · Add water, sourdough starter, salt and flours together in Cambro or large mixing bowl and use your hands to mix the ingredients together. Dough will be “shaggy”, just mix until all the flour is combined. Cover and leave for 15 minutes. Open Cambro and “stretch and fold” the dough, cover and wait another 15 minutes.
From eatingbirdfood.com
From eatingbirdfood.com
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SOURDOUGH BREAD RECIPES | SPARKRECIPES
White Whole Wheat Sourdough Bread. Makes 2 loaves, cut each loaf into 12 slices This recipe is adapted from Peter Reinhart's San Francisco Sourdough recipe, I have decided to add some white whole wheat flour to the mix to make the bread a touch healthier.
From recipes.sparkpeople.com
From recipes.sparkpeople.com
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SOURDOUGH RECIPES SOURDOUGH BREAD BAKING | FACEBOOK ...
Jun 02, 2021 · For instance, if a recipe calls for 1 cup of sourdough starter, a leaven can be prepared 8-12 hours before the dough will be mixed by combining 1 Tablespoon of sourdough starter with ½ cup flour and a scant ½ cup of water. This leaven can then be used as the sourdough starter and will be quite active come baking time.
From sourdoughbreadsupportgroup.com
From sourdoughbreadsupportgroup.com
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LOW CARB SOURDOUGH BREAD MACHINE RECIPES | SPARKRECIPES
Bread Machine Banana Nut Yeast Bread. Delicious and different! A lighter version of the baking powder variety of banana nut bread and so easy to make in the bread machine. Nuts are optional, of course. CALORIES: 149.6 | FAT: 4.4 g | PROTEIN: 3.5 g | CARBS: 25.3 g | FIBER: 1.2 g.
From recipes.sparkpeople.com
From recipes.sparkpeople.com
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GREEN OLIVE AND HERB SOURDOUGH BREAD | THE PERFECT LOAF
Aug 25, 2021 · Mix the levain thoroughly and slap and fold (or do folds in the bowl) for 5 minutes until the dough begins to smooth out and become elastic. Let the dough rest in the mixing bowl, covered, for 10 minutes. Sprinkle the salt over the dough, then dissolve with the remaining reserved mixing water. Mix thoroughly.
From theperfectloaf.com
From theperfectloaf.com
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SOURDOUGH DINNER ROLLS RECIPE - ALL THINGS BREAD
Oct 11, 2021 · Place the rolls in a lightly greased & floured square 9 inch (22 cm) pan. Cover and let rise in a warm draft free area until doubled, approximately 2 hours. Pre-heat the oven to 350F (180C). Brush the dough with a little milk, then bake until golden about 20-25 minutes.
From allthingsbread.com
From allthingsbread.com
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WHICH FLOUR TO USE FOR SOURDOUGH BREAD: A COMPLETE GUIDE ...
Sep 12, 2021 · 1.4%. When it comes to sourdough bread, you should ideally go for an ash content of between 0.8% and 1.2% in order to develop a good flavor profile. The higher ash content flours contain more minerals and so more yeasts are encouraged to be produced at a higher level in the sourdough, which helps develop more flavor.
From truesourdough.com
From truesourdough.com
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SOURDOUGH BREAD NUTRITION FACTS - EAT THIS MUCH
7.7g Protein. Estimated $0.23. grams slice, small slice, medium slice, large oz. Nutrition Facts. For a Serving Size of 1 slice, medium ( 59 g) How many calories are in Sourdough bread? Amount of calories in Sourdough bread: Calories 188.2.
From eatthismuch.com
From eatthismuch.com
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HOW HEALTHY IS SOURDOUGH BREAD? | COOKING LIGHT
Jan 08, 2019 · The high protein content can be partially attributed to the tedious sourdough preparation process. All the resting and folding involved in preparing the dough for baking helps to activate its gluten content. Gluten is composed of proteins, and helps give bread dough its elasticity.
From cookinglight.com
From cookinglight.com
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SOURDOUGH BREAD RECIPE | THE LEAF NUTRISYSTEM BLOG
Transfer dough, with parchment paper, to a Dutch oven or oven-safe pot. Bake on the center rack for 20 minutes, covered. Remove lid and bake for 40 minutes until golden brown. Let cool on a wire rack before slicing. Tips: Place baking sheet on the rack below the pot to reduce burning on the bottom of the bread.
From leaf.nutrisystem.com
From leaf.nutrisystem.com
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EASY SOURDOUGH BREAD RECIPE | THE RECIPE CRITIC
Jul 23, 2021 · Score and bake: Use a sharp knife or a razor blade, score the top of the dough at a 35-40-degree angle cutting in about ½ inch deep. Very carefully use the parchment as a sling to transfer the dough to the preheated dutch oven. Reduce the oven to 450° and place the lid on the dutch oven. Bake for 20 minutes.
From therecipecritic.com
From therecipecritic.com
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RUSTIC WHOLE GRAIN SOURDOUGH BREAD - BREAD BY ELISE
Apr 16, 2021 · This rustic whole grain sourdough bread is packed with flavor.The recipe consists of three simple ingredients: flour, water, and salt. While the ingredients are simple, the process might take a few tries to get exactly right.
From breadbyelise.com
From breadbyelise.com
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