Golden Sourdough Bread Recipes

TOP 10 SOURDOUGH BREAD RECIPES, PLUS RYE SOURDOUGH

Top 10 Sourdough Bread Recipes, plus Rye Sourdough image

A homemade rye sourdough bread recipe, made with active sourdough starter. Plus, 10 more tasty sourdough bread recipes for home bakers!

Provided by Amanda Paa

Number Of Ingredients 7

Ingredients

55 grams active sourdough starter
280 grams slightly warmer than room temperature water, (about 80 degrees F)
15 grams honey
100 grams fine rye flour
260 grams bread flour
40 grams whole wheat flour
7 grams fine salt

Steps:

Before beginning, it will be helpful to watch these SHORT VIDEOS to see me make this bread so you see that the dough will be stickier than normal, but it will come together - you just have to trust!
Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.
Autolyse: let dough sit for one hour, covered and undisturbed.
Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 seconds. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Continue for about 15 or 30 seconds more. Then leave the dough alone, covered, for 30 minutes. This counts as what would be your first set of stretch and folds.
After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.
Now you will let sit, undisturbed and covered with a damp cloth, for about 7ish hours at 70 degrees F. If the temperature in your home is above 70, this will take less time, vice versa. You will know it is finished with its bulk ferment when the dough has risen about double, is smooth and puffy on top, with a few bubbles. It will not be as jiggly as some sourdough you've made before.
At this point, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. This video will show you what that means. Let sit for 15 minutes on your work surface.
Then shape your dough, using this method as a guide.
Place dough into your flour dusted banneton, (or flour dusted linen lined banneton) seam side up. (Optional, you can wait 15 minutes after placing it in banneton, and pinch the perimeters of the dough into the center to hold the shape even more, called stitching.) The dough will now go through its final rise. You can do this on the counter, which will take about 2 hours at 70 degrees F for the dough to puff up and be jiggly. It will not quite double. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag or with a very damp cloth. You need this for holding moisture in.
Time to bake. Preheat your oven to 500 degrees F, with your dutch oven preheating inside the oven. When the oven is preheated, flip your dough out gently onto parchment paper and score your dough. If you did the final rise in the refrigerator, take it straight from fridge to scoring. You should score it cold, and DO NOT need to let it come to room temp.
Then put dough into the dutch oven on the parchment, and put cover on. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover.
Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.
Wait AT LEAST one hour to cool otherwise, the interior will be gummy.

GOLDEN SOURDOUGH BISCUITS

Golden Sourdough Biscuits image

I obtained this recipe from a friend when we were exchanging sourdough recipes a few years ago. These soft biscuits are best enjoyed straight from the oven. - Stephanie Church, Delaware, Ohio

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
1 cup Sourdough Starter
1/2 cup buttermilk
Additional butter, melted

Steps:

In a large bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork until dough forms a ball. , Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. , Bake at 425° until golden brown, 12-15 minutes. Brush with melted butter. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 370mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

GOLDEN SULTANA BREAD

Golden Sultana Bread image

This is a rich, golden, fruit bread. It is best made with golden syrup, but corn syrup can be substituted.

Provided by Cheryl

Categories Bread Yeast Bread Recipes

Time 3h5m

Yield 6

Number Of Ingredients 10

Ingredients

1 ¼ cups warm water (110 degrees F/45 degrees C)
2 tablespoons vegetable oil
1 ½ tablespoons golden syrup
3 cups bread flour
1 tablespoon bread flour
2 tablespoons instant powdered milk
1 teaspoon ground cinnamon
1 ½ teaspoons salt
½ cup golden raisins
1 tablespoon active dry yeast

Steps:

Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the setting suitable for standard, soft, white bread. Start.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 65.5 g, Cholesterol 0.3 mg, Fat 5.9 g, Fiber 2.8 g, Protein 10.7 g, SaturatedFat 0.8 g, Sodium 596.6 mg, Sugar 9.5 g

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