Sourdough Bread For Beginners Recipe By Tasty

THE BEST BEGINNER SOURDOUGH BREAD RECIPE

Steps:

• In a large bowl, combine the starter and water.
• Stir in the flour, and then add the salt.
• Use a fork to mix everything together until it becomes stiff- then switch to your hands to bring the dough together in a rough ball (Remember: don't overmix! This is supposed to be a no-knead-style wet dough.)
• Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.
• After this resting time is complete, stretch and fold the dough a few times to form it into a ball. (See the video for a walk-through on how to do this.)
• Cover the dough with a clean dish towel and let it rise in a warm place overnight or until doubled in size (or about 8 hours). I like to make the dough before bed and leave it in my turned-off oven (I leave the oven light on) to rise overnight.
• The next morning (or after 8 hours), turn the dough out on your counter. Fold it over a couple of times to tighten it into a ball, then let sit for 15 minutes.
• After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. Remember: don't add too much flour and do not knead the dough!
• Cover and rise for 2-3 hours, or until doubled.
• Preheat the oven to 450°F.
• Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom not to scorch).
• Tip the loaf out of the proofing basket onto a sheet of parchment. Lower the parchment into the Dutch oven.
• Place the lid on the pot and bake for 20 minutes.
• Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply browned and crispy on top. (For a less crusty finish, bake for the entire time with the lid on.)
• Move to a cooling rack and allow the loaf to cool completely before slicing it.

HOW TO MAKE HOMEMADE SOURDOUGH BREAD RECIPE BY TASTY

Steps:

• In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
• Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
• Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir every 12 hours until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
• On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn't stick to your hands.
• While the dough is kneading, store your starter for future use. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar. To replenish your starter, simply add 1 cup of flour (125g) and ½ cup of water (120ml), mix, and place it back in the fridge. Leave it out overnight to get to room temperature before preparing the dough.
• Place kneaded dough into a large floured bowl with a towel over the top, then sprinkle flour and let it rise for 12 hours.
• Place risen dough onto a floured board and knead for a few minutes. Place it into a floured proofing basket or a medium bowl, sprinkle flour and let it rise for another 4 hours.
• Preheat oven to 480°F (250°C).
• Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
• Score the top of the bread.
• Place the lid on top and bake for 30 minutes.
• Take the lid off and bake for another 15 minutes or until the crust is golden brown.
• Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
• Nutrition Calories: 1615 Fat: 4 grams Carbs: 340 grams Fiber: 11 grams Sugars: 19 grams Protein: 42 grams
• Enjoy!

SOURDOUGH BREAD FOR BEGINNERS RECIPE BY TASTY

Steps:

• Autolyse: Add 400 grams of warm water and the sourdough starter to a medium bowl. Stir with a rubber spatula to dissolve the starter.
• Add the bread flour and whole wheat flour. Use a spatula or your clean hands to mix until combined and there are no dry spots. Cover with a clean cotton kitchen towel and let sit in a warm place for 60 minutes.
• Bulk fermentation: After resting the dough, add the salt and remaining 10 grams water. Use your hands to incorporate the salt, squishing the dough through your fingers to make sure it is evenly distributed.
• Set a bowl of water nearby. Once the salt is incorporated, dip your hand in the water to prevent sticking. Use your wet hand to stretch the dough from the edge of the bowl upwards, then fold toward the center. Repeat a total of 8 times, rotating the bowl slightly after each fold.
• After the folds, carefully lift the dough up, flip it over, place it back in the bowl and tuck the edges under the dough. Scrape down the edges of the bowl, then cover with the kitchen towel and let rest in a warm place for 60 minutes.
• Repeat the stretching and folding process 2 more times, waiting 60 minutes after each folding session before beginning again. You should see signs of fermentation in the form of an increase in volume and bubbles along the edges and top of the dough. Wait a little longer, up to 30 more minutes between folds, if you don't see those signs yet.
• Preshape: An hour after the final stretch and fold, dip your hands in the water. Think of the dough as the face of a clock. Slide your hands into the bowl at 3 o'clock and 9 o'clock. Partially lift the dough from the bowl and let it fold under itself. Rotate the bowl and repeat the lifting and fold under 5-6 times, until dough has begun to come together in a ball.
• Carefully lift the dough onto a clean surface. Lightly sprinkle the dough with the dusting flour. Using a bench scraper, or lightly floured hands, carefully rotate and drag the dough towards yourself along the surface, building tension until you have a round, taut ball of dough. Do not make the ball too tight, as it may tear. Lightly flour the dough, cover with the towel, and let rest for 30-40 minutes.
• Final shape: Dust a proofing basket or a medium bowl lined with a cotton towel lightly with flour.
• After 40 minutes, the dough should look relaxed and have spread out slightly. Lightly flour the top of the dough again. Using the bench scraper, or a silicone spatula and lightly floured hands, carefully flip the dough over, so the unfloured part is facing upwards.
• Think of the clock again. Fold in 12 o'clock towards the center, then 6 o'clock, 3 o'clock, and 9 o'clock, then each of the remaining 4 diagonal corners. Carefully transfer the dough, seam-side up, to the prepared proofing basket or bowl. Pinch the seams to ensure they are sealed. Cover the bowl with the towel.
• Final proof: Transfer the dough to the refrigerator to finish proofing overnight, 12-18 hours. If you want to bake the same day, leave at room temperature for 2-3 hours, then transfer to the refrigerator while you preheat the oven. (Overnight proofing is highly recommended!)
• When you are ready to bake, preheat the oven to 500°F (260°C). Place a Dutch oven or cast iron combo cooker in the oven while it preheats. Make sure your oven has come up to temperature before baking, at least 30 minutes.
• Prepare a piece of parchment paper about the size of the bottom of your baking vessel. Place the parchment over the proofing basket and gently flip the basket over so the dough drops onto the parchment.
• Carefully remove the baking vessel from the oven. Use the parchment paper to carefully lift the dough into the pan. Use a sharp paring knife or bread lame to slash the top of the dough a few times. This scoring will allow steam to escape. Cover the vessel with the lid and carefully place in the oven.
• Bake for 25 minutes, then remove the lid and reduce the oven temperature to 450°F (230°C). Continue baking for another 15-20 minutes, until the crust is amber brown.
• Remove the bread from the oven and carefully transfer to a wire rack. Check to make sure it is done baking by tapping on the bottom--you should hear a hollow sound. Though it may be tempting to dive right in, let the bread cool completely, at least 2 hours, before slicing with a serrated knife.
• Store the loaf cut-side down on a cutting board, or in a plastic bag. You can freeze the whole loaf, or pre-slice, then freeze and pull out slices as needed.
• Notes: If you are using all-purpose flour, use 375 grams of water instead of 400 grams of water for the initial mix. If you don't have a Dutch oven or cast iron combo cooker, you could bake in a cast iron skillet, a pizza stone or a sheet pan, uncovered. You could also bake the bread in a greased 9 x 5-inch (22 x 12 cm) loaf pan (place the bread in the pan seam-side down instead of in a proofing basket.) Bake at 475°F (240°C) for 40-45 minutes, until amber brown. Reduce the oven temperature for the last 20 minutes of baking if the bread is getting too dark on top. The bread won't look as shiny and have as crispy of a crust, but will taste just as good!
• Enjoy!

BASIC ALL PURPOSE SOURDOUGH BREAD

Steps:

• See the videos and photos above for target dough consistency, expansion during the rising periods, and shaping and scoring techniques.
• Early in the day, build 100g sourdough starter by feeding 30g starter with 35g flour and 35g water. Allow this to ripen over the next 3-6 hours. When the starter is at least double in size, it is ready to use in your dough.
• Mix the dough ingredients together in a large bowl. Cover, let the dough sit for about 15 minutes, and then stretch and fold the dough, forming it into a smooth ball.
• Cover the dough and let it rise (bulk ferment) until it has almost doubled in size. At warm temps (low 80s) my dough doubled in 4 hours. Colder dough may need twice or more that time.
• Flour your work surface and scrape your dough out of the bowl and onto the flour.
• Shape your dough into a boule, sandwich loaf, or whatever shape you prefer.
• While the dough rests on it's seam for a minute or so, flour your proofing basket. If you don't have a proofing basket, you can use a colander or bowl lined with a well-floured tea towel. If using a loaf pan, oil it or line it with parchment paper.
• Place the dough in your proofing basket seam-side up, or in your loaf pan seam-side down.
• Cover and let the dough rise again (final proof) for about 30 minutes at room temperature and then refrigerate the dough overnight (8-16 hours). You can also leave the dough at room temperature for longer (1-2 hours) and then bake it without the refrigeration stage. For baking in a loaf pan, let the dough rise almost completely before refrigerating it (1-2 hours) or bake it same-day.
• Artisan Style Bread Baking Instructions
• Preheat your oven and baking vessel at 500F for 30 minutes.
• Flip the dough out of the proofing basket and onto a sheet of parchment paper or the base of your hot baking vessel, score, cover, and return the vessel to the oven.
• If your baking vessel is a ceramic cloche, bake at:
• 500°F for 20 minutes, lid on
• 450°F for 5 minutes, lid on
• 450°F for 5-10 minutes, lid off
• If your baking vessel is cast iron, bake at:
• 500°F for 15 minutes lid on and then place a baking sheet under the cast iron on the same shelf
• 450°F for 10 minutes, lid on
• 450°F for 5-10 minutes, lid off
• When baking is complete, the bread should have an internal temperature of at least 205F and it should sound hollow when you knock on the bottom of the loaf.
• Loaf Pan Baking Instructions
• Preheat your oven to 375F for about 15 minutes.
• Brush the top of the dough with water and place it in the oven on the middle shelf.
• Bake for 50-60 minutes, turning the pan halfway if the bread is browning unevenly. To firm up the bottom and sides of the loaf, take it out of the loaf pan for the last 5-10 minutes.
• When baking is complete, the bread should have an internal temperature of at least 200F.
• Brush the still-warm crust with butter or oil to keep it soft.
• Ideally, these loaves should cool for about 2 hours before slicing but I completely understand if you want to dive right into your steaming bread.