SOURDOUGH STARTER WITH GRAPES RECIPES
CLASSIC SOURDOUGH BREAD RECIPE - BBC FOOD
Once you’ve made your own sourdough ‘starter’ and produced a few loaves using it, there’ll be no going back to supermarket bread.
Provided by Paul Hollywood
Prep Time 2 hours
Cook Time 1 hours
Yield Makes 1 loaf
Number Of Ingredients 5
Steps:
- Combine the flour, starter and salt in a large mixing bowl. Add the water, a little at a time, and mix with your hands to make a soft dough (you may not need all of the water).
- Coat a chopping board or work surface with olive oil, then tip the dough onto it and knead the dough for 10-15 minutes, or until the dough forms is smooth and elastic.
- Tip the dough into a lightly oiled bowl and cover with cling film. Leave to rise in a warm place for five hours, or until at least doubled in size.
- Knead the dough until it’s smooth, knocking the air out. Roll into a ball and dust with flour.
- Tip the dough into a well-floured round banneton or proving basket and leave to rise for 4-8 hours.
- Put a tray half filled with water on the bottom oven shelf and preheat the oven to 220C/425F/Gas 7.
- Gently tip the risen dough onto a lined baking tray. Bake the loaf for 30 minutes at this heat, then reduce the heat to 200C/400F/Gas 6 and bake for a further 15-20 minutes. Cool on a cooling rack.
PLAIN AND SIMPLE SOURDOUGH BREAD RECIPE | ALLRECIPES
Simple sourdough bread for the bread machine.
Provided by Jennifer Meakings
Categories Sourdough Bread
Total Time 3 hours 5 minutes
Prep Time 5 minutes
Cook Time 3 hours 0 minutes
Yield 1 -1/2 pound loaf
Number Of Ingredients 5
Steps:
- Add all ingredients in order suggested by your manufacturer.
- Select white bread setting and push start.
Nutrition Facts : Calories 31.4 calories, CarbohydrateContent 6 g, CholesterolContent 0.1 mg, FatContent 0.1 g, FiberContent 0.5 g, ProteinContent 1.6 g, SodiumContent 295.7 mg, SugarContent 0.5 g
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