Sourdough Golden Honey Bread Recipes

HONEY WHEAT SOURDOUGH BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, honey, molasses, Sourdough Starter, wheat germ, sugar, baking soda, salt, whole wheat flour and 2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Brush with oil. Bake at 375° until browned, 25-30 minutes. Remove from pans to wire racks to cool.

ARTISAN HONEY SOURDOUGH BREAD RECIPE

Steps:

• Feed Sourdough StarterRemove sourdough starter from fridge, bring to room temperature and feed. I feed a 1:1:1 ratio for my artisan sourdough bread recipe. For example, feed 100 grams sourdough starter, 100 grams water, 100 grams all purpose organic flour. Cover the starter, and allow to double in volume after feeding. A quick tip: every time the starter is fed, place a rubber band around the jar it is in to mark its height. This helps to see when the starter has doubled in volume and is therefore ready to be used. If you are still not sure if the starter is ready to be used, do a float test. Drop a small amount of starter, about 1 tsp, into a glass of water. If it floats to the top it's ready to use. If it sinks, your starter should be fed again, or left a bit longer to activate. Mix Water and FlourUsing a digital scale, measure 475g of flour and 300g of water into a large mixing bowl. Mix dough together with your hands, dough will be sticky. Cover with a damp linen towel and let rest for thirty minutes to one hour. Add Remaining IngredientsMeasure and add 100g sourdough starter, 25g honey and 10g salt. Using your hands, mix the dough together thoroughly and be sure to incorporate the salt into the dough. You should not be able to feel any granules of salt once it has been incorporated into the dough. Cover with a damp linen cloth and leave on the kitchen counter for one hour. Stretch and Fold the DoughAfter one hour, dip your fingers in water (to prevent dough from sticking), and begin the stretch and fold technique. Gently, lift and fold the dough. Grab a portion of the dough from one side of the bowl, lift it up and fold it over the dough to the other side of the bowl. Turn the bowl a one-quarter of the way and repeat the process and until you have come full circle. Do this about 20 times at the most until it is a smooth ball. Cover the bowl and leave on the kitchen counter. Perform the stretch and fold technique another three to four times, over the next three to four hours. Re-cover the bowl each time, leaving on the kitchen counter. Bulk FermentationAfter the last stretch and fold technique, cover the bowl with a damp linen towel and leave on the counter to ferment overnight, for eight to ten hours. At the end of fermentation period, the dough should have bubbles on the surface, and be slightly domed on the edges of the bowl. The dough should be springy, and almost doubled. If in doubt that the sourdough is ready, do the poke test. Carefully poke the dough with flour on your finger, about half an inch deep. Dough that is properly proofed will very slowly spring back, and leave a small indention, meaning that this is a good sign the dough has risen enough. If the dough springs back quickly, it is probably under-proofed and it needs to proof longer. Dough that does not spring back at all, is over proofed. Unfortunately, you can not go back and correct that stage, but it can still be baked. The bread will not rise as much in the oven, but will probably still taste good. Shape the DoughGet a banneton and liberally flour all sides, all the way up to the top. This provides a no stick surface for the dough. With wet hands, loosen the dough from the edges of a bowl. Gently, perform a single stretch and fold with the dough around the bowl. Do this no more than eight to ten times, just until the dough is in a loose ball again. Handling the dough carefully, remove from the bowl and place the dough, smooth side down into the banneton. Final ProofCover the dough and place it in the fridge for a minimum of three hours but no more than 24 hours. Placing the dough into the refrigerator allows for a slow and cold fermentation stage. This stage helps to develop flavor and the final crust texture. Pre-Heat Oven, Score and BakePre-heat oven to 450 degrees. Place a sheet of parchment paper over the top of the banneton, then carefully turn it over so that the dough releases onto the parchment paper. Sprinkle the dough lightly with flour and gently rub the surface with your hands to evenly spread the flour on top of the dough. Score the top of the dough with a lame or a clean razor blade. King Arthur shares some amazing Bread Scoring Techniques on their site. Carefully pick up the sides of the parchment paper and place the dough into a dutch oven. Put the lid on and bake it for 50 minutes. If a dark crust is preferred, remove the lid from dutch oven and bake another five to ten minutes. Remove Bread and CoolAfter 50 minutes, remove the bread from the oven. Carefully take the loaf from the pan and leave the loaf to cool on a rack. Wait at least one hour before slicing into the artisan honey sourdough bread. Then, enjoy slathered with homemade butter and a good dripping of honey!

GOLDEN HONEY BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

SOURDOUGH HONEY WHOLE WHEAT BREAD

Steps:

• Dissolve yeast in 1 cup warm water.
• Mix yeast, starter, honey, salt and shortening with 3 cups flour.
• Add more flour as needed to make a stiff dough.
• Knead 150 strokes on a floured surface and place in a greased bowl.
• Cover and let rise 1 to 1 1/2 hours until doubled in size.
• Punch down, let double again.
• Punch down and roll into tight loaf.
• Grease and place in bread pan.
• Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped.

SOURDOUGH GOLDEN HONEY BREAD

Steps:

• Heat milk and butter or margarine in a small saucepan, until just melted stir in honey and cool to lukewarm. Dissolve yeast in warm water let set until foamy, 5 to 10 minutes. In a large bowl, combine milk mixture, yeast mixture, starter, whole wheat flour and wheat germ stir to blend well. In a small bowl, blend sugar, salt and baking soda until no lumps reman sprinkle over dough and stir in gently. Cover and let rise in a warm place, free from drafts, until light and bubbly, about 30 minutes. Stir dough and add all-purpose flour to form a stiff dough. On a well-floured surface, knead until smooth and elastic. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until almost doubled, about 1 hour. Divide, shape into loaves and place into two well-greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. Cover and let rise in a warm place, free from drafts, until doubled, about 45 to 60 minutes. Bake in a preheated 400° F oven for 20 minutes reduce temperature to 325° F and continue to bake for 20 to 25 minutes or until loaves are golden and sound hollow when tapped. Remove from pans and cool on wire racks.