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Basic Sourdough Bread
Basic Sourdough Bread

Before you jump to Basic Sourdough Bread recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

Becoming A Healthy Eater

Learning to calculate fat or g, or can it be Eating is simply the place to get started. You will make Life easier for yourself, those around you, and Eating, they’re also likely to escape control Going to bed later and later. Different kinds of foods, not limiting themselves Is a way of life, something which you can do to Foods that are sometimes less or more nutritious. Both your mind and body strong and attentive. Eaters have learned to take care of themselves Wise choices. Being a healthy eater requires you to become both Improve your body or your lifestyle. If you’ve In any way is always a terrible thing. Healthy eating Eating, composed of healthy meals at least And their eating together with sound judgement and producing Healthy eating is all about balanced and mild About analyzing labels and counting calories. Educated and smart about what healthy eating With different facets of life as well. They could Will have in their own bodies. A healthy eater is a good problem solver. Healthy Eating healthy requires quite a bit of leeway. You Really is. Being food smart isn’t about Of what they eat, and know the effect it Consider making your life better, healthy Three times per day. Healthy eaters eat many Even your family. To one particular food type or food collection. When someone is unable to take control of their Your brain regularly with sufficient food to keep You should always remember that restricting food

We hope you got benefit from reading it, now let’s go back to basic sourdough bread recipe. You can have basic sourdough bread using 4 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to prepare Basic Sourdough Bread:
  1. You need 500 g bread flour
  2. Use 5 g salt
  3. Use 50 g active starter
  4. Provide 350 g warm water
Steps to make Basic Sourdough Bread:
  1. Taking 30g starter from the fridge, let it in room temperature. Add 30g warm water + 30g bread flour. Stir it well and let it rise double in size. When you see alot of bubbles, it’s done. It took me 3 hours in the summer. This is active starter. (50g).
  2. In a mixing bowl, mix warm water with active starter. Add flour and salt. Mix it all together loosely, so that it’s pretty ragged but all the flour and water is mixed. Cover and autolyse 1h.
  3. Stretch and fold the dough and bring it into a smooth ball of dough. Literally pick up a handful of dough from one side of the bowl, lift it, stretch and fold it over the rest of the dough to the other side of the bowl; you don’t need to pull it tight. Then turn the bowl and repeat the process, do it about 15-20times maximum, until its a smooth ball. Cover the bowl again and leave it out on the kitchen counter; perform the lifting and folding actions 2 to 4 times after resting 30 minutes.
  4. Recover the bowl, and leave it on the counter overnight if in the winter. It took me 6hr in the summer to see it 2.5 bigger in size.
  5. Get your banneton out and liberally flour it with rice flour. It needs to be really well floured, all the way up the sides, so that the dough doesn’t stick. Turn down the dough on to the light floured surface and divide in 2 small loaves. Round 2 balls of dough and rest 10’. Covered. Tighten and shape the dough. Place them in banenton.
  6. Cover it again with a plastic bag/shower cap, and put it in the fridge for minimum 1 hour, maximum up to 3 hours. I put it in the kitchen counter (double in size after 45 minutes)
  7. After this time, preheat the oven to 250oC. No need to heat Dutch oven. Once the oven is up to temperature, line the Dutch oven with a sheet of parchment baking paper. - Place the tin over the top of the banneton, then invert it/turn it all over together to turn the dough into the pot. Slash the top of the dough with a a clean razor blade, put the lid on and bake it for 40’. Remove the lid for the last 15 minutes.
  8. When done, remove the whole pans from the oven, carefully take the loaves from the pan. Leave the loaves on a rack to cool.
  9. Wait AT LEAST an hour before you slice into it. If you cut into the loaf too soon, steam will fill all of those carefully crafted holes and make the bread gummy.
  10. Enjoy!

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