SPREAD FOR SOURDOUGH BREAD RECIPES

SOURDOUGH BREAD | RICARDO

Sourdough Bread | RICARDO image

Provided by Ricardocuisine

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 1 bread, about 1 ¾ lb (800 g)

Number Of Ingredients 5

Ingredients

3 1/3 cups (500 g) white bread flour or unbleached all-purpose flour
1 ½ tsp fine sea salt or fine table salt
2/3 cup (100 g) sourdough starter, at room temperature
1 ½ cups (350 ml) room temperature filtered water
Rice flour or corn flour, for dusting

Steps:

Sourdough Bread

JALAPEÑO-CHEDDAR SOURDOUGH BREAD | THE PERFECT LOAF

Jalapeño-Cheddar Sourdough Bread | The Perfect Loaf image

This savory sourdough bread with fresh jalapeño and cheddar cheese is a gooey, savory treat.

Provided by Maurizio Leo

Total Time 25 hours

Prep Time 24 hours

Cook Time 1 hours

Yield 2

Number Of Ingredients 13

Ingredients

36g medium-protein bread flour or all-purpose flour
36g whole wheat flour
72g water
7g ripe sourdough starter
593g medium-protein bread flour or all-purpose flour
132g whole wheat flour
42g whole rye flour
210g Sharp cheddar cheese, shredded or cubed
67g Jalapeño, finely diced (1-2 large peppers)
34g Honey
558g water (water 1 + water 2)
15g salt
149g levain (from above, made in step 1 below)

Steps:

(9:00 p.m.)In a small bowl or jar, mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 12 hours.
(8:30 a.m)In a medium mixing bowl, add the 593g medium-protein bread flour, 132g whole wheat flour, 42g whole rye flour, and 516g water 1 and mix until no dry bits remain. Cover the bowl and let rest for 1-hour. Wash and dice the jalapeño peppers and shred/cube the cheddar cheese. Reserve until bulk fermentation.
(9:00 a.m.)Add the honey, levain, and salt to the top of your dough already in the mixing bowl, and use a splash of water 2 (reserved water) to moisten. Mix the additions in thoroughly and if the dough feels like it can handle it, add the remainder of the water. Next, knead the dough for a few minutes either with the slap and fold technique or do folds in the bowl. For this dough, I did this for about 5 minutes until the dough begins to smooth out and become elastic. Transfer the dough to a container for bulk fermentation and cover.
(9:15 a.m. to 12:45 p.m.)This dough will need 3 sets of stretches and folds during bulk fermentation where the first set starts after 30 minutes into bulk fermentation and the subsequent sets are at 30-minute intervals. During the first set of stretches and folds, add the jalapeño and cheese as you perform each stretch and fold. After the third set of stretches and folds, let the dough rest, covered, for the remainder of bulk fermentation.
(12:45 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.
(1:15 p.m.)Shape the dough into a round (boule) or oval (batard). Then, place the dough in proofing baskets, seam side up.
(1:30 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.
(The next day, bake at 9:00 a.m.)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).

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Apr 09, 2015 · used whole-grain flour. used a traditional bread sourdough starter. allowed for the entirely of flour to be soured by the starter for at least 5 to 6 hours and preferably longer ( for best nutrition and digestion ). And here is the finished line-up… the 26 {nourishing} sourdough bread recipes that made the cut. 2 of them are even gluten-free!
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Sourdough spelt bread with a sourdough starter (low FODMAP) Spreads for your breads. Great options to spread on your morning slice include peanut butter (up to 2 tablespoons is considered low FODMAP), 1 teaspoon of vegemite, marmalade or strawberry jam, again with up to 2 tablespoons being low FODMAP.
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Mar 27, 2020 · 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 because it generates the best flavor and texture, and it’s sure to please everyone in your home.
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SOURDOUGH SPREADS RATHER THAN RISES | THE FRESH LOAF

Jul 08, 2015 · I mix a ladleful of starter and 200ml of water with 300g flour, cover and leave overnight or for at least 6 hours, until it's really active. I then mix in another 200g flour and 100ml water. I use 50:50 wholemeal and white flour.
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HOW TO MAKE SOURDOUGH BREAD | ALLRECIPES

Dec 21, 2020 · For this sourdough bread recipe I used a homemade no-yeast sourdough starter and followed Chef John's Sourdough Bread recipe. A sourdough bread starter is a simple combination of flour and water, miraculously (well, with a bit of chemistry) turned into a live culture with naturally occurring yeasts and bacteria (the good kind) present in your ...
From allrecipes.com

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MY GO-TO SOURDOUGH BREAD RECIPE | HOW TO MAKE SOURDOUGH BREAD!

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 because it generates the best flavor and texture, and it’s sure to please everyone in your home.
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MY SECRET SOURDOUGH BREAD RECIPE (LOW FODMAP) - FOOD NEWS

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The ingredient list for this beginner sourdough bread is short and simple: 1/2 cup active sourdough starter. 1 1/4 cup lukewarm water. 3 cups all-purpose flour. 1 1/2 teaspoon sea salt. You likely have these ingredients on hand. If you don’t have a sourdough starter, get one going!
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Apr 14, 2020 · Sourdough Bread Bowl Sandwich. I created this recipe for when my husband and I go to the lake. I don’t like to spend a lot of time hovering over a stove or grill, especially in the hot Oklahoma summer months, and this filling sourdough bread bowl sandwich is ready in minutes. For extra flavor, brush melted garlic and herb butter over the top ...
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Dec 01, 2021 · Step 4 – Place the Dutch oven into the hot oven and bake at this temperature for 10 minutes. Step 5 – After 10 minutes, reduce the oven heat to 475F / 220 C. Leave it to bake for another 30 minutes. Step 5 – Remove the bread from oven and turn it out onto a cooling rack. Tap the bottom of the loaf.
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Artisan Sourdough Garlic Bread Recipe - Food.com new www.food.com. Bread: Place sponge and all other ingredients except garlic in mixing bowl, mix well and let rest 20-30 minutes. Mix again for 5-10 minutes, then cover and allow to rise 2-3 hours. Turn out onto lightly greased surface and flatten like you would cinnamon rolls .
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SOURDOUGH BREAD 1-2-3 METHOD - NATASHA'S BAKING

May 28, 2020 · After 30 min of rest, add sourdough starter. Mix on low speed of your mixing machine for 2-3 min, cover, let rest 30 minutes. Add salt after it rests, mix or knead until well incorporated. Round the dough with wet hand and let proof for about 3 hours at 76-80F. Perform 2 stretches and folds during warm fermentation.
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SOURDOUGH OATMEAL BREAD: NO FUSS ... - THE PANTRY MAMA

May 17, 2021 · Use a food processor to chop some rolled oats into a finer "oatmeal". Autolyse the sourdough starter, water, oatmeal, flour and salt. Add additional whole oats via stretches and folds or lamination. Bulk ferment the dough. Shape the dough, adding oats to the banneton before placing the dough inside.
From pantrymama.com

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Nov 17, 2020 · Sprinkle with the remaining 2 tbsp of flour. Lightly grease 2 baking sheets. Place the loaves on the baking sheets and score on top. Let the loaves to rise again until double in size. Preheat oven to 370°F and bake for 30-40 minutes. Transfer to a wire rack to cool and serve with desired Violife product and toppings.
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