Simple sourdough bread with all-purpose flour is made only with all-purpose flour, water and salt and active starter. Great chewy interior with crusty top.
If you are out of the flour and not able to find anything else other than all-purpose flour and you want to make simple sourdough bread with it. Yes, here is the recipe for you made with 16-day old starter. This Simple sourdough bread with all-purpose flour is made only with all-purpose flour, water and salt.
Nowadays when you visit the grocery store flour aisle is empty and sometimes you may find unbleached all-purpose flour. Then you can make this Simple Sourdough with All-purpose flour alone. These are delicious and easy to make if you have active starter is in hand. I have made a 50:50 all-purpose and whole wheat flour starter, and I used it for this recipe. I want to bake this bread because one of my friends also asked, “you have bread recipe just with all-purpose flour”?
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First, I made levain with starter, which I then added to the dough and let it bulk ferment at room temperature and shaped and baked. It took around 16 hours from start to finish. But does not use proofing in the cold temperature.
A levain may be just a portion of your starter, and therefore the same, or it may be quite different. It can be dryer, or it can be wetter than your starter. It can have different flours, or other ingredients that you do not want in your starter. Basically, your starter is meant to be kept stable, while the levain may go through some wild changes in order to produce a particular result in the bread.
At times, huge differences. To keep it as simple as possible, the starter is the part you keep and feed and otherwise maintain. The levain happens when you take part of your starter and do something with it to make it comply with the recipe you are using. Also, a levainis sometimesmade from a bit of commercial yeast added to flour and water, and could have nothing to do with a starter, although the yeast init is doing the same job.
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According to me young levain is always great to make sourdough. This will also help me to check the activity of starter. If it doubles in 5-6 hours then it is good to go into the recipe.
Keep the hydration around 67 % (means if you use 500g flour which is 100%, then water becomes 335 g water). If the dough feels too wet (and this can happen depending on the brand of flour), add 1 tbsp. of flour. Mix thoroughly by hand, adding more flour as needed. If it is too dry, add 1 tbsp. of water and see how you go.
Calories: 458 kcal | Carbohydrates: 96 g | Protein: 13 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 879 mg | Potassium: 134 mg | Fiber: 3 g | Sugar: 1 g | Calcium: 17 mg | Iron: 6 mg
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.If you want to make great sourdough bread with all purpose flour, rather than bread flour, then this recipe and all purpose flour sourdough baking guide is for you!
While I will always advocate for bread flour, sometimes it can be difficult to get hold of, I wanted to tweak my simple sourdough bread recipe to help people bake successful sourdough using all purpose flour. Wild yeast can be tricky to work with - and even more so with a lower protein flour, so I've aimed to include all the tips, tricks and handy how to's to ensure you get a loaf of incredible sourdough bread.
This easy recipe has been developed without using vital wheat gluten, so you can make sourdough bread using just all purpose flour, water and salt ... and of course your active sourdough starter (if you don't have one, you'll find instructions to make your own homemade sourdough starter here). This all purpose flour sourdough bread has great oven spring, a thin, crunchy crust and a light, airy soft crumb. It's the perfect loaf of sourdough ... just with all purpose flour!
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If you're looking for other sourdough recipes using just all purpose flour, then you might like to try making sourdough muffins, sourdough zucchini fritters or this sourdough banana bread.
While I've included as much detail as I can in this post, you might also find these sourdough resources useful when using all purpose flour:
The main difference between all purpose flour and bread flour are their protein contents. Bread flour has a higher protein content, allowing gluten to form more easily. All purpose flour (also known as plain flour in the UK and Australia) has a lower protein content and is used in more all purpose baking. After doing a lot of research into flours across the globe, your location will dictate the protein content in the flour you're buying.
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All purpose flour and bread flour are both considered white flour (as opposed to whole wheat flour). Ideally you should use unbleached flour for best results, no matter what your choice of flours for sourdough bread recipes.
In Australia, all purpose flour tends to be much lower in protein than in the US for example. These differences can produce a huge difference in the outcome of your sourdough bakes. For example, King Arthur Flour (All Purpose) in the US has a protein content of 11.7% vs White Wings All Purpose Flour in Australia which is only 9.7% protein.
It's really important to learn how to read the nutritional panel of the flours you buy and how to calculate the protein content in grams. I've written a full guide to bread flour vs all purpose flour here, including instructions on how to calculate protein in any flour you purchase.
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When baking sourdough bread with any flour, you can go as fancy or as basic as you like. If you really don't want to buy any new equipment, you might find this post on sourdough on a budget handy.
When using all purpose flour to bake sourdough bread, there are a few things that you can do to make sure you achieve sourdough success!
This great recipe for making a loaf of sourdough bread with all purpose flour is based on my simple sourdough bread recipe (and full beginner's guide to sourdough). It has been adjusted to suit a lower protein flour, with the main difference being the hydration of the loaf.
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You may find that you need to use different amounts of water for your particular brand of all purpose flour. The biggest tip I can give you when working with all purpose flour is to add the water cautiously - especially if it's your first loaf of all purpose flour sourdough.
This recipe has a hydration level of 63% which is quite low, but it will facilitate the fermentation process without making the dough sticky or hard to handle. You can learn more about baker's percentages in sourdough here.
Mix the water and starter together briefly. Then add your flour and salt and mix whole lot together to form a shaggy dough.
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After the dough has been through autolyse you need to bring it together into a ball. Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself, into the centre, until a smooth ball is formed. You shouldn't need more than about 20-30 stretches to form the ball.
You'll notice that the dough is fully hydrated after soaking all the water up. It will be fairly sticky but as you bring it into a ball, it will become smoother and shinier.
Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
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For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. Again you do not have to be exact with time, but you need to do at least 4 sets over 2 hours.
Let your dough rest and ferment at room temperature (a plastic cover is a better option for this stage). This step is often called the bulk rise or bulk fermentation.
You'll need to flour your counter top with rice flour for this (we use rice flour because it has no gluten). Try to be quite sparing with the rice flour, you only need a very lightly floured surface (and as you get better, you won't need any flour at all!).
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Use a silicone dough scraper to gently ease the dough out of the bowl. You want it to land upside down on your counter so that the smooth top of the dough is on the countertop
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