Easy Homemade Sourdough Bread Recipe

Melt butter (microwave works well). Add milk to butter and warm briefly (85 degrees F). Add the salt and sugar, stir until dissolved. Add this …

Rating: 5/5(110)
Total Time: 3 hrs 50 mins
Category: Sourdough Breads
Calories: 1594 per serving
1. Before measuring out your 2 cups of starter culture, it must be proofed: To proof, I usually start with 1 cup of starter and stir into it equal parts of flour and warm water (for this recipe, 1 1/2 cups of each would be more than enough).
2. Let mixture sit, covered loosely, for 8 to 12 hours-- the longer it sits, the sourer the flavor will be.
3. At this point, measure out the 2 cups required for recipe, and return leftover starter to refrigerator for next time.
4. Pour starter into mixing bowl.

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Preheat the oven to 350°F. Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°F. Remove the bread from the oven, and after …

Rating: 4.6/5(274)
Total Time: 2 hrs 35 mins
Servings: 1
Calories: 110 per serving
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Combine all the ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough; about 15 to 20 minutes by hand, 7 to 10 minutes in a mixer, and 20 to 30 minutes in a bread machine., Place the dough in a lightly greased bowl and let it rise for 45 to 60 minutes, until puffy but not necessarily doubled in bulk., Lightly grease a 9" x 5" loaf pan., On a lightly greased work surface, gently deflate the dough, and form it into a 9" log.
3. Place the log in the prepared pan, cover, and let it rise for 60 to 90 minutes, until it crests about 1" over the rim of the pan., Preheat the oven to 350°F., Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°F., Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool.
4. Store, well-wrapped, at room temperature for several days; freeze for longer storage.

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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 bread in a very old stone oven in the middle of a small village, once every 2 weeks.

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Learn how to make a simple homemade sourdough bread recipe in your very own kitchen. This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn’t require tons of effort and time.

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Combine the Water & Starter: In a large mixing bowl, whisk the water and sourdough starter together. Spoon in the salt and whisk again. Add in the Flour: Next, stir in the flour until the dough looks dry, rough, shaggy, and a bit sticky. Pro Tip: to make bread dough more exact, get a scale and measure 520 grams of flour, 325 grams of water, 90

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The 400 gram flour recipe matches this recipe: Easy Sourdough Bread (Whole Wheat-ish) I do actually prefer the 400 gram flour recipe with some whole wheat flour in the mix, but it’s a teensy bit higher hydration, which makes it a little harder to work with. This recipe here is the one I recommend for beginners because it’s a bit more foolproof.

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Simple Homemade Sourdough Bread Recipe. For making sourdough bread, throw as much starter into a bowl as you can spare, reserving just about one fourth cup of starter in the mason jar for future batches. Remember to continue feeding …

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Add all ingredients together in the bowl of a stand mixer with dough hook. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The dough will be sticky and doesn't quite form a ball. (If making by hand, knead for about 10 minutes.)

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To a large mixing bowl, add the flour, 537g water, and sourdough starter and mix with wet hands until no dry bits remain. Cover the bowl and let rest for 30 minutes in autolyse. Mix (9:30 a.m.) Add the salt to the top of the dough and pour on …

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an easy sourdough bread recipe using your natural sourdough starter Do you need to knead the dough. Kneading dough helps form the gluten and gives the bread strength, structure, and better texture. With most bread recipes, in order to get the gluten to develop completely, you will have to knead the dough for 10 minutes or longer.

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Why this recipe works. A quick and easy sourdough bread made with 4 simple ingredients! Perfect for beginners who might be hesitant to try making bread from scratch. It’s delicious and rivals the flavor of a traditional loaf of sourdough. Made without a starter which means no waiting a week, and feeding it daily.

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Instructions: Mix sourdough starter, flour, and salt together. Use enough water to make bread dough. (A moist dough is preferable to a dry dough.) Knead dough until it passes the “window pane test”: a small piece of dough will stretch between four fingers without breaking thin enough to allow light to pass through.; Shape the dough into a loaf.Place in a pan or proofing basket, …

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Score the top of the bread. Place the lid on top and bake for 30 minutes. Take the lid off and bake for another 15 minutes or until the crust is golden brown. Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.

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Set parchment paper aside for later. When dough is ready to bake, preheat oven to 450 degrees. Sprinkle top of dough in the proofing basket {which is the seam side up} with cornmeal. Then place cut piece of parchment paper over top of proofing basket, and carefully & quickly, flip dough over out onto paper.

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This easy Sourdough Bread recipe is perfect for beginners or as a quick-to-prep everyday bread – the dough is simple to make and easy to handle, the bread is baked in a loaf pan and yields a wonderfully crusty bread, perfect for sandwiches.

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2. Day 1 – Combine ½ cup of unbleached all-purpose flour, ½ cup whole wheat flour, and ½ cup water in a mason jar. Mix well and cover the jar loosely before setting it in a warm place, or 70 degrees F for 24 hours. 3. Day 2 – Stir the starter with a rubber spatula and loosely replace the lid.

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25 g olive oil. Add: 500 g bread flour. 10 g fine sea salt. Squish the mixture together with your hands until the flour is fully absorbed. The dough will feel dry, rough and shaggy. Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes.

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Frequently Asked Questions

How to make real sourdough bread?

Real Sourdough Bread

  1. Assemble Ingredients. First, assemble the ingredients. ...
  2. Tools. This is a very minimalist approach to bread production. ...
  3. Feed the Starter. A sourdough starter is a relatively stable colony of yeasts and bacteria. ...
  4. Mix Levain. ...
  5. Baking Day: Build Levain. ...
  6. Mix, Autolyse, Knead. ...
  7. Primary Fermentation. ...
  8. Shape and Proof. ...
  9. Score and Bake. ...
  10. Eating and Storage. ...

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How to make healthy delicious sourdough bread?

Ingredients:

  • Half a cup of warm water (105-115 °F);
  • A package of active dry yeast;
  • 2 cups warm water (105-115 °F);
  • 1 tbsp. of honey;
  • 2 cups all-purpose flour.

How to make fast no knead sourdough bread?

Instructions

  • Measure 1/2 cup sourdough starter into a bowl and add 1 cup water. ...
  • In a second bowl, add 3 cups bread flour and the salt. ...
  • Pour the starter mixture into the bowl with the flour and salt.
  • Use your hand to mix well in a roughly formed ball.
  • Cover the bowl with a towel and allow to rest for 30 minutes.

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What brand of sourdough bread is the healthiest?

What brand of sourdough bread is the healthiest? The healthiest bread brands DeFazio and Malkani have a few favorite healthy bread brands. Those include: Food for Life Ezekiel Sprouted Whole Grain Breads, Dave’s Killer Breads, Trader Joe’s Whole Wheat Sourdough, Alvarado Street Bakery, Angelic Bakehouse, Vermont Bread Company, and Franz Bakery.

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