You can have bakery quality rustic sourdough bread right at home with the use of a dutch oven and a good sourdough starter.
Set a bowl on top of a kitchen scale. Zero it out so the weight of the bowl is not measured. Add 100 grams of starter to the bowl. Make sure your starter is nice and active. See the bubbles? That’s a great sign. Not sure if your starter is active? You can test this by dropping a small amount into a glass of water. If it floats, it’s ready to go. If it sinks, it is not active enough and you will need to continue to let it ferment at room temperature.
Zero the scale once more and add 375 grams of VERY WARM BUT NOT HOT water to the starter. You may want to use filtered water if you have chlorine or other treated water.
Pain De Campagne: French Sourdough Bread
Stir the starter mixture until well combined. Zero the scale once again and add the flour and salt and stir until combined. Cover with plastic wrap.
Let sit at room temp, covered with plastic wrap for 3 hours and then give a quick stretch and fold around all edges. Stretching and folding the dough sounds complicated but it is really very simple and it’s necessary to improve the texture of the dough and to add air bubbles. This will result in those signature little air pockets in the baked loaf. To fold and stretch the dough you wet your fingers, grab the underside of the dough, lift and then pull the dough to the opposite side. You will repeat these steps all the way around the dough, about 5-6 times total.
Remove from the refrigerator and let sit at room temperature for 2.5 hours. Perform the second stretch and fold around all edges. Allow to sit at room temperature, covered with plastic wrap for 30 minutes.
World's Easiest Yeast Bread Recipe
Dump the dough ball onto a well floured surface that somewhat resembles a ball. Allow to sit for 30 minutes. Meanwhile, turn oven on to 500 degrees with dutch oven inside with lid on.
After 30 minutes, reshape the dough into a ball again by tucking the ends under (if it flattened), spread a little additional flour over the top, score the top by cutting 3-4 lines on the top of the bread, and transfer to a sheet of parchment paper. CAREFULLY remove the HOT lid from the dutch oven and use the parchment paper to gently set the dough into the dutch oven (parchment paper and all). Cover with the lid.
Bake at 500 degrees for 30 minutes in dutch oven with lid on then remove the lid (VERY CAREFULLY FOR IT’S VERY HOT) and bake for another 10-15 minutes. Watch carefully as the top may burn easily. Remove from the oven and CAREFULLY remove the bread from the dutch oven. Allow to cool for at least 2 hours. Listen to the little crackles as it cools. So cool!
Simple, Rustic Sourdough Boule
The process of making sourdough is definitely more time consuming than using commercial yeasts, however the distinctive sourdough (and often considered superior) flavor can’t be created using commercial yeasts.
Sourdough is also thought to be a healthier alternative to traditional breads due to it’s easier digestion, presence of healthy bacteria/microbes, and it’s ability to (possibly) help decrease the usual blood sugar spike that is associated with carbohydrate intake.
Making your own starter isn’t difficult, but it is a time commitment and requires patience. To get your starter going you basically combine flour and water then allow it to capture the bacteria and yeast that are naturally in the air. Then you discard some of the mixture and “feed” the remaining sourdough additional water and flour to keep all the microbs in balance. There is a bit of a learning curve to this but if you are interested in learning more then I recommend checking out this tutorial by the Pioneer Woman, which will take you step by step through the process.
No Knead Rustic Whole Wheat Sourdough Bread Recipe
Once your starter is well established, you can evaluate how often you plan on baking and using your starter. If you are a regular baker, then it makes the most sense to keep the starter on your counter at room temperature so that you always have sourdough starter that is ready to go. The biggest con of this is it’s a huge commitment and you have to make sure your starter is getting consistent and daily feedings. Which means using LOTS of flour. If you are planning on using it less regularly, then you can decrease the amount of feedings required by sticking it in your refrigerator. This will allow it to go into a temporary dormant state which will require MUCH less feeding (every 1-4 weeks) instead of daily. As you can see there is a wide variance in the recommended feeding time frame.
When you are ready to bake, you can take it out of the fridge, feed it, and allow it to “wake up” before using again.
Bread has been my nemesis for years. It’s the one thing I have had a difficult time mastering. I think part of the problem is how high I set the bar. I want that perfect, crusty crust with a super soft, airy center with the perfect texture… made at home in my own oven.
Ingredient Crusty Bread — Mommy's Kitchen
I also want as little fuss as possible. Anyone who has ever dove into the world of sourdough bread knows that is a tall order, indeed.
My first venture into sourdough was several years ago. I made my own starter from scratch and nurtured that baby for months.
Yes, your sourdough starter is a child. You must care for it and feed it for it to thrive. But there is good news, the child can go to grandma’s for extended breaks when you need a break. I’ll tell you how later.
Easy Rustic Sourdough Bread Recipe
I ended up with a good loaf of sourdough that first attempt but was left feeling a little underwhelmed at the end product vs the effort it took to get there.
Fast forward several years and the itch was back. I have made many “good” loaves of bread but I had yet to bake THE ONE.
I read several tutorials on how to make the perfect sourdough loaf because, really, isn’t that the ultimate goal of having a sourdough starter… to make the most fantastic bread ever right at home?
Artisan Sourdough Bread Recipe (with Video!)
I was quickly reminded that making a perfect sourdough can be a bit overwhelming and there are a LOT of different opinions and techniques on how to go about it.
So I set out one afternoon with the best of intentions. I was going to nail this bread-making business once and for all.
So at the time I was supposed to be stretching and folding the dough, I somehow wound up in the garden with dirt on my hands. Then in the workshop building a table. I believe there was a walk around the neighborhood in there as well.
Sourdough Discard Bread
I wasn’t about to throw the dough out, so instead I gave it a quick stretch and fold then stuck it in the refrigerator in hopes that I could salvage it in the morning.
When morning came, I set the dough out to warm up to room temperature and went about my usual morning routine. A few half hearted “stretches and folds” later (you can see I was not overly hopeful I was going to have a successful product) I put it into my preheated dutch oven and threw it into the oven.
40 minutes later… I pulled a promising loaf of sourdough from the oven. The outside looked amazing. However I tried not to get too excited because I’ve made bread in the past that looked fantastic on the outside, but was a huge disappointment on the inside.
Rustic No Knead Bread Recipe
Now that you know all the tricks and tips for the best sourdough you can learn how to make perfect Homemade Cinnamon Rolls.
Follow this step by step tutorial to learn how to make perfectly rustic and easy homemade sourdough bread in a dutch oven. No kneading required.
Keyword best sourdough bread, easy homemade sourdough bread, how to make sourdough bread, sourdough bread instructions, sourdough bread recipe, sourdough bread tutorial, step by step sourdough bread
Rustic No Knead Yogurt Bread With Whipped Maple Butter » Cafehailee
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policyYes, this Rustic Sourdough Bread really is easy! Here’s how to make the same crusty, delightfully chewy sourdough you buy at your favorite bakery right at home.
Believe it or not, making your own sourdough bread is not an impressive feat of baking prowess. It’s actually much easier to make than most people believe. Even if you’ve never made a loaf of homemade bread before, you can do this—and once you get started with the bread baking habit, you are going to be baking ALL THE SOURDOUGH, all the time! What makes this easier than other sourdough breads, is that this uses sourdough starter and instant yeast – it’s the best of both worlds!
Winter is
0 Komentar