SOURDOUGH LOAF RECIPE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

MY BEST SOURDOUGH RECIPE - THE PERFECT LOAF



My Best Sourdough Recipe - The Perfect Loaf image

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 9

30g medium-protein bread flour
30g whole wheat flour
60g water
30g ripe sourdough starter
822g medium-protein bread flour
64g whole wheat flour
745g water
17g salt
151g ripe levain

Steps:

  • (9:00 a.m.)In a small container, mix the levain ingredients and keep at 78°F (25°C) for 5 hours.
  • (12:00 p.m)In a medium mixing bowl, add 822g medium-protein bread flour, 64g whole wheat flour, 650g water, and mix until no dry bits remain. Cover the bowl and let rest for 2 hours.
  • (2:00 p.m.)To the mixing bowl holding your dough, add 95g water (holding back any as necessary if the dough is too wet), 17g sea salt, and the ripe levain (from step 1). Transfer your dough to a bulk fermentation container and cover.
  • (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 it in proofing baskets. Cover the baskets with a reusable plastic bag.
  • (7:25 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal them 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). Remove your dough from the fridge, score it, and transfer it to the preheated combo cooker. Place the cooker in the oven, cover with the lid, and bake for 20 minutes. After this time, remove the lid (you can keep it in the oven or remove it) and continue to bake for 30 minutes longer. When done, the internal temperature should be around 208°F (97°C). Let the loaves cool for 2 hours on a wire rack before slicing.

SOURDOUGH RECIPE | BBC GOOD FOOD



Sourdough recipe | BBC Good Food image

Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort

Provided by Cassie Best

Categories     Lunch, Side dish

Total Time 1 hours

Yield Makes 1 loaf

Number Of Ingredients 5

700g strong white flour
500g strong white flour
1 tsp fine salt
1 tbsp honey
300g sourdough starter

Steps:

  • First make your starter. In a large jar (a 1litre kilner jar is good) or plastic container, mix 100g of the flour with 125ml slightly warm water. Whisk the batter until smooth and lump free, whisking will help incorporate some airborne yeast particles to get your starter going. Leave the jar or container lid ajar for an hour 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. To do this, tip away half the original starter and add an extra 100g of flour and 125ml slightly warm water, whisking well each time, try to do this at roughly the same time everyday. 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 indication that the starter is working. The time it takes for fermentation to begin can vary between 1 to 5 days depending on temperature and environment, persevere for up to 6 days, if you still don’t see any signs of life, or the starter smells unpleasant, throw it away and start again. On the 8th day the starter should be quite bubbly and smell much sweeter. It is now ready to bake with.
  • Now you can make your first loaf. Tip the flour, 225ml warm water, salt, honey and sourdough starter into a large bowl, or a table top mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in a machine, until combined, adding a little extra flour if it’s too sticky or a little extra warm water if it’s too dry. Tip onto a work surface and knead for about 10 mins until soft and elastic, if using a mixer, turn the speed up a little and mix for 5 mins. The dough is ready when it bounces back when gently pressed with a finger.
  • Place the dough in a large, well oiled bowl and cover with an oiled sheet of cling film. Leave in a warm place to rise for 3 hrs. You may not see much movement after this time, but don’t be disheartened, sourdough takes much longer to rise than a conventional yeasted bread.
  • Line a medium-sized bowl with a clean tea towel and flour it well, if you have a proving basket you can use this. 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 with a sheet of oiled cling film and leave for 6-8 hrs, until roughly doubled in size.
  • Place a large baking tray in the oven, set to 230C/210C fan/gas 8, to heat up. Fill a small roasting tin with a little water and place this in the bottom of the oven to create some steam. Remove the large tray from the oven, sprinkle with flour then carefully tip the risen dough onto the tray.You can slash the top a few times with a sharp knife if you like. Bake for 35-40 mins until golden brown and hollow sounding when tapped. Leave to cool on a wire rack for 20 mins before serving.

Nutrition Facts : Calories 245 calories, FatContent 1.1 grams fat, SaturatedFatContent 0.2 grams saturated fat, CarbohydrateContent 47.9 grams carbohydrates, SugarContent 1.4 grams sugar, FiberContent 1.6 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.4 milligram of sodium

More about "sourdough loaf recipe recipes"

EASY SOURDOUGH BREAD RECIPE | BBC GOOD FOOD
Don't be daunted by making a sourdough bread starter at home - this easy cheat's version makes a lovely loaf without the stress
From bbcgoodfood.com
Total Time 1 hours
Category Buffet, Side dish, Snack
Cuisine British
Calories 172 calories per serving
  • Heat oven to 220C/200C fan/gas 7. Place a sturdy flat baking tray on the middle shelf of the oven and a smaller tray with sides underneath. Dust the dough with flour and slash with a utility knife. Slide the bread onto the hot tray on top and throw a few ice cubes (or pour some cold water) onto the tray below – this creates a burst of steam, which helps the bread form a nice crust. Bake for 25-30 mins until the loaf sounds hollow when tapped on the bottom. Leave the bread to cool completely.
See details


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
  • On day 2
See details


GLUTEN FREE SOURDOUGH BREAD RECIPE - AUTHENTIC BREAD, NO ...
Apr 06, 2021 · Gluten Free Sourdough with oil brushed on before baking (no extra gfJules Flour dusted on top). In anticipation of many questions to come, this recipe and process was developed using my gfJules Gluten Free All Purpose Flour because it works, I can rely on it every time, it’s easy, and it doesn’t taste funky or have any grit to it. If you try this recipe …
From gfjules.com
See details


MY GO-TO SOURDOUGH BREAD RECIPE - EASY FAMILY RECIPES
Nov 23, 2021 · This basic go-to sourdough bread recipe creates the perfect crusty on the outside, tender on the inside loaf that's just waiting to be sliced, toasted, and slathered with butter and jam!. I love this simple sourdough bread recipe …
From blessthismessplease.com
See details


SOURDOUGH BREAD RECIPES | ALLRECIPES
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. There, to this day, they bake their …
From allrecipes.com
See details


INTRODUCING MY MASTER RECIPE - THE HOME OF GREAT SOURDOUGH
And to make sourdough is a whole lot easier than you might think. The main difference between making sourdough bread and a standard loaf is time; sourdough proves at a much slower pace than bread made with commercial yeast. But it’s so very worth it! “Sourdough …
From foodbodsourdough.com
See details


SOURDOUGH BREAD RECIPES | ALLRECIPES
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. There, to this day, they bake their …
From allrecipes.com
See details


INTRODUCING MY MASTER RECIPE - THE HOME OF GREAT SOURDOUGH
And to make sourdough is a whole lot easier than you might think. The main difference between making sourdough bread and a standard loaf is time; sourdough proves at a much slower pace than bread made with commercial yeast. But it’s so very worth it! “Sourdough …
From foodbodsourdough.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »