WHITE SOURDOUGH RECIPE - BBC GOOD FOOD | RECIPES AND ...
Master the art of making sourdough bread with our step-by-step recipe. Learn how to create a starter, levain and the loaf itself with our expert tips.
Provided by Barney Desmazery
Categories Side dish
Total Time 1 hours 40 minutes
Prep Time 1 hours
Cook Time 40 minutes
Yield Makes 2 loaves (12-15 slices each)
Number Of Ingredients 6
Steps:
- Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.
- Day 2: Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 3: Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 4: You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 5: The mixture should be very active now and ready for making your levain. If it’s not bubbling, continue to feed it on a daily basis until it does. When it’s ready, it should smell like yogurt.
- You now have a starter, which is the base to the bread. You’ll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed – the process of pouring off half the starter and replacing it with new flour and water – to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.
- For the levain Mix 1 tbsp of the starter with 100g flour and 100g water (this is the same process as feeding the starter, but you should do this in a new, separate bowl, keeping the original starter as back-up, as this is the mixture you'll use to bake your bread). Leave the levain for 8 hrs at room temperature until it becomes active. When ready, a teaspoonful of the mixture should float in warm water.
- For the bread Pour 600g tepid water into the levain and stir with a rubber spatula to mix together – don’t worry if there are unmixed bits of levain. Tip in the flour and mix everything together with a rubber spatula to make a rough dough, ensuring all the flour is incorporated evenly and that there are no dry bits up the side of the bowl. Cover and leave somewhere warm for at least 30 mins, or up to 4 hrs.
- Sprinkle over the salt and add 50g water to the dough. Pinch and scrunch the salt and water through the dough with your hands. If the dough goes stringy (like old chewing gum), just keep working it until it’s one smooth texture. Leave for another 15 mins.
- Wet your hands, grab the dough from one side and stretch it over itself, then repeat with the other side. This stretching technique helps develop the gluten. Pick the dough up and curl it around onto itself, then cover and leave for another 20-30 mins. Repeat this process two more times (three in total), then leave the dough for another 2-3 hrs until it’s risen by about 30% and looks bubbly and soft.
- Using a rubber spatula, scrape the dough out onto a lightly floured work surface and split in two. Fold each piece onto itself to create a ball, then leave uncovered for 30 mins. The dough balls will spread during this time.
- Dust two bread-proving baskets generously with flour. Scrape one of the balls of dough off the work surface, then fold it onto itself to create a tight ball that’s trapped in all the air. Lift the ball into a basket, seam-side up, then transfer to the fridge to chill overnight, or for up to 18 hrs. Repeat with the other dough ball.
- Heat the oven to 240C/220C fan/gas 9 and put a lidded casserole dish in the oven to heat. Cut a sheet of baking parchment into a square slightly larger than the base of one of the loaves. Carefully remove the hot casserole dish from the oven and remove the lid. Invert one loaf onto the baking parchment, then, working quickly, score the top at an angle. Use the corners of the parchment to lift the loaf into the casserole dish. Cover with the lid and bake for 30 mins, then carefully uncover and continue to bake for another 10 mins (or longer for a darker finish). Carefully lift the bread out of the dish using a spatula, transfer to a wire rack and leave to cool to room temperature before slicing. Repeat with the second loaf.
Nutrition Facts : Calories 171 calories, FatContent 1 grams fat, SaturatedFatContent 0.1 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 0.2 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.8 milligram of sodium
EASY WHITE BREAD RECIPE - BBC GOOD FOOD
A great recipe for an electric breadmaker – or do it the traditional way
Provided by Good Food team
Categories Side dish
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield Makes 1 loaf
Number Of Ingredients 5
Steps:
- Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
- Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
- Tip onto a lightly floured work surface and knead for around 10 mins.
- Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
- Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
- Place it on the baking parchment to prove for a further hour until doubled in size.
- Heat oven to 220C/fan 200C/gas 7.
- Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
- Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
Nutrition Facts : Calories 204 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 1 milligram of sodium
STRONG WHITE FLOUR RECIPES - BBC FOOD
From bbc.co.uk
COTSWOLD STRONG WHITE FLOUR - FWP MATTHEWS
From fwpmatthews.co.uk
WHAT IS STRONG FLOUR? HOW IS IT USED? [FLOUR STRENGTH GUIDE]
From makebreadathome.com
FLOUR - WIKIPEDIA
From en.m.wikipedia.org
WHAT IS STRONG FLOUR? - HEALTHLINE
From healthline.com
WHAT IS STRONG FLOUR, AND WHEN SHOULD YOU USE IT?
From spoonuniversity.com
A GUIDE TO DIFFERENT TYPES OF WHEAT FLOUR
From thespruceeats.com
10 BEST ALMOND FLOUR BREAD MACHINE RECIPES | YUMMLY
From yummly.com
00 FLOUR RECIPES: A COMPLETE GUIDE - MAKE BREAD AT HOME
From makebreadathome.com
3 WAYS TO SUBSTITUTE WHOLE WHEAT FLOUR FOR WHITE FLOUR ...
From wikihow.com
3 WAYS TO SUBSTITUTE WHOLE WHEAT FLOUR FOR WHITE FLOUR ...
From wikihow.com
MATTHEWS COTSWOLD FLOUR - HOME BAKING RECIPES PAGE
From fwpmatthews.co.uk
CONVERTING RECIPES USING GLUTEN FREE FLOUR - GFJULES
From gfjules.com
Q&A TYPES OF WHITE FLOUR, THEIR WEIGHTS AND HOW MUCH WATER ...
From artisanbreadinfive.com
00 FLOUR RECIPES - BBC FOOD
From bbc.co.uk
PRODUCTS :: ALLINSON FLOUR
From allinsonflour.co.uk
HOW TO USE RICE FLOUR: 7 DELICIOUS RECIPES TO TRY AT HOME ...
From food.ndtv.com
HOW TO USE LUPIN FLOUR IN KETO RECIPES | HIP2KETO
From hip2keto.com
KING ARTHUR FLOUR UNBLEACHED WHITE WHOLE WHEAT FLOUR ...
From target.com
PAPER MACHE RECIPES
From ultimatepapermache.com
DIFFERENT FLOUR TYPES AND USES : FLOUR 101 : FOOD NETWORK ...
From foodnetwork.com
ALMOND FLOUR WAFFLES RECIPE | ALLRECIPES
From allrecipes.com
FLOUR SUBSTITUTES | BETTER HOMES & GARDENS
From bhg.com
PAPER MACHE RECIPES
From ultimatepapermache.com
DIFFERENT FLOUR TYPES AND USES : FLOUR 101 : FOOD NETWORK ...
From foodnetwork.com
ALMOND FLOUR WAFFLES RECIPE | ALLRECIPES
From allrecipes.com
FLOUR SUBSTITUTES - BETTER HOMES & GARDENS
From bhg.com
BAKING WITH OAT FLOUR VS. WHEAT FLOUR - LIVESTRONG.COM
From livestrong.com
ALL-IN-ONE WHITE SAUCE | RECIPES | DELIA ONLINE
From deliaonline.com
WHAT ARE THE BEST FLOUR OPTIONS FOR DIABETES? - HEALTHLINE
From healthline.com
12 FLOUR SUBSTITUTES TO GET BAKING WITH | SELF
From self.com
WHAT IS BREAD FLOUR - WHAT'S THE DIFFERENCE BETWEEN BREAD ...
From delish.com
BUY ARTISAN BREAD FLOUR (UNBLEACHED) | BOB'S RED MILL
From bobsredmill.com
10 BEST INSTANT YEAST PIZZA DOUGH RECIPES - YUMMLY
From yummly.com
WHITE CHOCOLATE CAKE - LIV FOR CAKE | CLASSIC CAKE RECIPES ...
From livforcake.com
GRANDMA VANDOREN'S WHITE BREAD RECIPE | ALLRECIPES
From allrecipes.com