My birthday was coming up, and I decided that what I wanted most was to have a bruschetta potluck. I would provide the bread and we all would bring toppings!
Of course I wanted to make sourdough for the bread. But a search of the internet brought up no reliable soft sourdough French bread recipes that had no yeast. So I decided to write my own recipe! It turned out beautifully the first time.
Of course you need to start with an active sourdough starter. An active starter is one that’s been fed 8-12 hours previously, has doubled in bulk, and is bubbly and sour.
Easy Everyday Sourdough Bread
Make sure to check out my How to Make Sourdough Starter tutorial over on The Pioneer Woman’s blog if you’re new to sourdough.
Place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. The key to soft sourdough French bread is to get the hydration of the dough right. You want it to be really soft, and almost tacky. Definitely lean more towards a wet dough than a dry one! Knead for 15 minutes on medium-low speed (I set my mixer to 2/10).
6)…and fold it over the middle of the dough. Using the side of your hand, press the edge of the fold in place.
Sourdough Bread Recipe For Beginners: Easy, No Knead, With Soft Crust — Peas & Hoppiness By Ann Kent
Cover with a tea towel and leave in a warm spot to double. This can take anywhere from 4 to 8 hours, depending on how warm your kitchen is.
Allow your beautiful loaf of soft sourdough French bread to cool completely (or as completely as you can) on a wire cooling rack.
Now, besides using this soft sourdough French bread for a bruschetta potluck, it’s also delicious dipped in olive oil and balsamic vinegar.
Self Raising Flour Bread. An Easy Recipe For Beginners!
I've made this recipe dozens of times with various flour combinations and it always turns out well. I don't have a mixer, but I've not found that it requires kneading at all. I just mix the ingredients together and leave it. I think the long rise time allows the gluten to develop, not sure about the science, but it works as a no-knead recipe - thought I'd share that.
I found where you explain how long your sourdough starter was fed. So I put everything in the bowl of my food processor started up a little bit then turned on the dough function. I don't think it took more than a minute before it looked like it should look. So now I'm going to be sitting on pins and needles wondering how this is going to turn out. I will let you know!
I'm getting ready to make this recipe and I just have this question. How recently did you feed your starter before you began the recipe?
Simple Bread Machine Sourdough {no Yeast}
Long long time ago I used to make french bread and I absolutely loved it. It's only ingredients were water flour and salt. This is about as close to that recipe as I've ever seen. And of course, since it's the sourdough, I expected to see the few other ingredients.
So I’ve made this four times now and I really like how easy it is! I’m not sure about the 4-8 hours in the second rise though—it takes me 2.5 hours and my kitchen is pretty cold. Overall a great recipe! I was skeptical with the long kneading time because sourdough is usually not kneaded for that long, but it works!
Just trying this recipe for the first time. I weighed out all the ingredients and followed as instructed. The dough seems too dry, I should've started with less flour, but the recipe as written is at 57% hydration which is low compared to the usual sourdough I bake, so maybe it's just because I'm usedto a 73-80% hydration dough. I will find out tomorrow!
No Yeast Sourdough Bread For Beginners
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Sprouted Sourdough Bread
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.No bread flour? No problem! Learn how to make artisan sourdough bread with all purpose flour instead, naturally leavened with active sourdough starter. This post includes a practical, no-nonsense guide with step-by-step photos, instructions and baking schedule.
Bakers all over the world insist on using bread flour to create incredible homemade sourdough bread. It’s prized for its high protein and gluten content, which typically gives sourdough bread recipes a lofty, high rise. But what if you don’t have any bread flour? Can you make crusty, artisan sourdough with all purpose flour instead?
The answer is yes, you most certainly can! But in my experience, you’ll have to make additional adjustments as you go along- you can’t just swap one flour for another.
The Best No Knead Bread Recipe!
In this post, I’ll explain the process step-by-step. You’ll gain the tools and confidence you need to make incredible sourdough bread with all purpose flour (and for my UK & Aussie readers that’s “plain flour” for you!).
I typically use King Arthur flour for bread baking. Their bread flour contains 12.7% protein, and their all purpose flour contains 11.7%.
This recipe was formulated to work with KAF all purpose flour and Trader Joe’s all purpose flour (which in my opinion, is comparable). I talk more about flour in this post.
Bolted All Purpose Flour Sourdough Bread
TIP: Protein content will vary across the board. This means you’ll get different results from brand to brand. I highly recommend sticking with ONE BRAND at first. This way, you’ll get a feel for how that specific flour performs; it will be your reference point for future adjustments.
You’ll have to play around with the texture of the dough, adjusting the flour/water until it “feels right, ” which can be frustrating if you just don’t have the experience.
A Few Notes: This recipe makes a small sourdough loaf, perfect for 2-4 people. I prefer smaller loaves for beginners as they are more manageable to handle.Instructions for a larger, standard size are included in the recipe at the end of this post. For baking tools, please visit my shop. You will need a digital kitchen scale to weigh your ingredients (for accuracy and best results) and a Dutch oven for baking (or another oven-safe pot with lid).
Sourdough Japanese Milk Bread
Heads up: this is your last chance to significantly adjust the texture of the dough. So take note of how it feels!
TIP: If the dough feels too wet (and this can happen depending on the brand of flour you’re using), add 1 tbsp. of flour after the first 30 minute rest. Mix thoroughly by hand, adding more flour as needed. If you think it’s too dry, add 1 tbsp. of water and see how you go. Not so bad right? Just a little back and forth until it “feels right.”You can’t really mess it up.
Cover the bowl and let rise overnight, about 10-12 hrs. at room temperature (68 F). The dough is ready when it has doubled in size.
Einkorn Sourdough Bread (all Purpose Flour) |
TIP: If using a standard 8-inch mixing bowl (pictured above), the dough should rise to about 1/2- 2/3’s up the sides when ready (remember, this is a small loaf).
Grab a portion of the dough and stretch it upwards. Then fold it over towards the center of the dough. Give the bowl a one-quarter turn and repeat (stretching the dough upwards and then folding it over) until you have come full circle to complete 4 folds or 1 set. Do another set about 30 minutes to 1 hour later.
Fold the dough over toward the center. Give it a turn and fold over the next section. Repeat until you have come full circle.
Overnight Sourdough Bread (perfect Beginner Recipe
Using a bench knife, scoop up the dough and flip it over (the smooth side should be facing up). Cover and rest for 20-30 minutes.
After the dough has rested, flip it over again (the smooth side should be facing down now). Shape it again following the steps above. Flip it back over.
Rest at room temperature for 30 minutes to 1 hour; the dough is ready when it has puffed up and looks plump. It does not double in size.
Artisan Sourdough Bread With All Purpose Flour {soft, Crisp & Chewy!}
Using a bread lame or a small serrated knife (I used my UFO lame),
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