HOW TO MAKE HOMEMADE SOURDOUGH BREAD RECIPE BY TASTY
Here's what you need: warm water, active dry yeast, flour, sugar, flour, salt, water, starter
Provided by Tasty
Categories Sides
Yield 8 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 460 calories, Carbohydrate 96 grams, Fat 1 gram, Fiber 3 grams, Protein 12 grams, Sugar 2 grams
SHEEPHERDER'S BREAD
A wonderful, fine textured bread baked in a iron Dutch oven. this is an old Basque sheep herder's recipe. originally it was baked over an open fire, out on the range using hot coals on top and bottom of Dutch oven. it is enormous, but well worth the time and labor of love to make it.
Provided by mama blue
Categories Yeast Breads
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine water, butter, sugar and salt. Stir until butter melts and cool to 110 to 115 degrees. Stir in yeast, cover and set in warm place until bubbly, about 15 minutes.
- *Add 5 C flour and beat to form thick batter. Stir in enough of remaining flour (about 3 1/2 cups) to form stiff dough. Turn out on floured board and knead until smooth and elastic (about 10 minutes), adding flour as needed to prevent sticking. Turn dough into greased bowl, cover and let rise in warm place until doubled, about 1 1/2 hours. Punch down and knead to form smooth ball. I knead the dough 3 times.
- Grease inside of dutch oven and inside of lid with salad oil. Place dough in dutch oven and cover with lid to let rise for the third time. Let raise in warm place until dough pushes up lid about 1/2 inch (watch closely).
- Bake covered with lid in 375 degree oven for 12 minutes, carefully remove lid and bake for another 30 to 35 minutes, or until loaf is golden brown and sounds hollow when tapped. Remove from oven and turn out on rack to cool.
CHEF JOHN'S SOURDOUGH BREAD
Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular! See the footnote link to how to make the sourdough starter.
Provided by Chef John
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 21h35m
Yield 8
Number Of Ingredients 6
Steps:
- Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
- With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
- Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
- Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
- Cover and refrigerate 12 hours to slow the fermentation process.
- Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
- Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
- Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
- Transfer to a rack to cool completely (do not slice loaf while it is still warm).
Nutrition Facts : Calories 204.8 calories, Carbohydrate 41.2 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 404.8 mg, Sugar 0.4 g
SHEEPHERDER BREAD
Make and share this Sheepherder Bread recipe from Food.com.
Provided by Jellyqueen
Categories Breads
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter.
- Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny.
- Place in greased bowl and let rise until almost double.
- Shape into 2 loaves and place in greased bread pans.
- Bake at 375 degrees F until done.
Nutrition Facts : Calories 119.1, Fat 1.7, SaturatedFat 0.4, Sodium 147.2, Carbohydrate 22.6, Fiber 0.8, Sugar 1.5, Protein 2.9
HOW TO MAKE SOURDOUGH BREAD
Make a sourdough starter from scratch, then use it to bake a flavoursome loaf of bread with our simple step-by-step recipe.
Provided by Cassie Best
Categories Side dish
Time 1h40m
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- First, make your starter. In a large bowl, mix together 100g of the flour with 125ml slightly warm water. Whisk together until smooth and lump-free.
- Transfer the starter to a large jar (a 1-litre Kilner jar is good) or a plastic container. Leave the jar or container lid ajar for 1 hr or so in a warm place (around 25C is ideal), then seal and set aside for 24 hrs.
- For the next 6 days, you will need to 'feed' the starter. Each day, tip away half of the original starter, add an extra 100g of flour and 125ml slightly warm water, and stir well. Try to do this at the same time every day.
- After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indicator that the starter is working.
- On day 7, the starter should be quite bubbly and smell much sweeter. It is now ready to be used in baking.
- Tip the flour, 225ml warm water, the salt, honey and the starter into a bowl, or a mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in the machine, until combined - add extra flour if it's too sticky or a little extra warm water if it's too dry.
- Tip onto a lightly floured surface and knead for 10 mins until soft and elastic - you should be able to stretch it without it tearing. If you're using a mixer, turn up the speed a little and mix for 5 mins.
- Place the dough in a large, well-oiled bowl and cover. Leave in a warm place to rise for 3 hrs. You may not see much movement, but don't be disheartened, as sourdough takes much longer to rise than a conventional yeasted bread.
- Line a medium-sized bowl with a clean tea towel and flour it really well or, if you have a proving basket, you can use this (see tips below). Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
- Place the dough, seam-side up, in the bowl or proving basket, cover loosely and leave at room temperature until roughly doubled in size. The time it takes for your bread to rise will vary depending on the strength of your starter and the temperature in the room, anywhere from 4-8 hrs. The best indicators are your eyes, so don't worry too much about timings here. You can also prove your bread overnight in the fridge. Remove it in the morning and let it continue rising for another hour or 2 at room temperature. The slower the rise, the deeper the flavour you will achieve.
- Place a large baking tray in the oven, and heat to 230C/210C fan/gas 8. Fill a small roasting tin with a little water and place this in the bottom of the oven to create steam. Remove the baking tray from the oven, sprinkle with flour, then carefully tip the risen dough onto the tray.
- Slash the top a few times with a sharp knife, if you like, then bake for 35-40 mins until golden brown. It will sound hollow when tapped on the bottom. Leave to cool on a wire rack for 20 mins before serving.
Nutrition Facts : Calories 245 calories, Fat 1 grams fat, Carbohydrate 48 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
More about "sourdough sheepherder bread recipes"
BASQUE SHEEPHERDER'S BREAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
SOURDOUGH BREAD RECIPES | ALLRECIPES
From allrecipes.com
HOME OF THE ORIGINAL SHEEPHERDER BREAD SINCE 1938
From schatsbakery.com
14 BEST SOURDOUGH RECIPES - THE SPRUCE EATS
From thespruceeats.com
WHERE TO BUY SHEEPHERDER'S BREAD : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SHEEPHERDER BREAD-SOURDOUGH – RECIPES
From recipes4baking.com
WHAT IS THE DIFFERENCE BETWEEN SOURDOUGH AND SHEEPHERDER BREAD?
From gofoodfood.cc
SHEEPHERDER BREAD RECIPE - RECIPES.COM.CO
From recipes.com.co
SHEPHERD’S BREAD RECIPE | BREAD MACHINE RECIPES - BREAD MAKER …
From breadmakermachines.com
EASY SOURDOUGH BREAD RECIPE FOR BEGINNERS | LITTLE SPOON FARM
From littlespoonfarm.com
SOURDOUGH BREAD WITH 60% HYDRATION BAKED IN DUTCH OVEN
From delightbaking.com
BALLERINA FARM SOURDOUGH BREAD | BALLERINA FARM
From ballerinafarm.com
SOURDOUGH BREADS - SOURDOUGH COMPANION
From sourdough.com
SHEEPHERDER BREAD - SOURDOUGH COMPANION
From sourdough.com
SHEPHERD'S BREAD | THE FRESH LOAF
From thefreshloaf.com
SHEPHERDS BREAD BAKED IN A POT - BREAD EXPERIENCE
From breadexperience.com
36 RECIPES THAT START WITH SOURDOUGH BREAD | TASTE OF HOME
From tasteofhome.com
SOURDOUGH SANDWICH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
MAKE SOURDOUGH BREAD WITH UNFED STARTER | LEMONS + ANCHOVIES
From lemonsandanchovies.com
SOURDOUGH SHEEPHERDER BREAD RECIPE - PINTEREST
From pinterest.com
CHEESE AND GARLIC SOURDOUGH BREAD - LAVENDER AND LOVAGE
From lavenderandlovage.com
EASY DUTCH OVEN SOURDOUGH BREAD - THE FEATHERED NESTER
From thefeatherednester.com
GARLIC SOURDOUGH BREAD RECIPE - THE FEATHERED NESTER
From thefeatherednester.com
SHEEPHERDER BREAD ARCHIVES – BAKER RECIPES®
From bakerrecipes.com
FAVOURITE SHEEPHERDER BREAD RECIPE - RECIPELAND.COM
From recipeland.com
BASIC SOURDOUGH BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
SHEEPHERDER BREAD-SOURDOUGH - RECIPES
From recipes.com.co
SOURDOUGH SANDWICH BREAD - BAKER BETTIE
From bakerbettie.com
SHEEPHERDER'S BREAD RECIPE | MYRECIPES
From myrecipes.com
SIMPLE SOURDOUGH BREAD, STEP BY STEP | ALEXANDRA'S KITCHEN
From alexandracooks.com
HOW TO MAKE SOURDOUGH BREAD, ACCORDING TO MARTHA STEWART AND …
From marthastewart.com
SOURDOUGH BISCUITS RECIPE - AMERICAN COWBOY
From americancowboy.com
BASIC SOURDOUGH BREAD — THE REGULAR CHEF
From theregularchef.com
RECIPES > BAKED GOODS > HOW TO MAKE SHEEPHERDER BREAD
From mobirecipe.com
ERROR - MASTERCOOK
From mastercook.com
POTATO FLAKE SOURDOUGH BREAD | BAKING IT BEAUTIFUL
From bakingitbeautiful.com
SOURDOUGH TWISTED CHEESE BREAD - TASTES OF HOMEMADE
From tastesofhomemade.com
HOW TO MAKE SHEEPHERDER'S BREAD : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ASTRAY RECIPES: SHEEPHERDER BREAD-SOURDOUGH
From astray.com
SHEEPHERDER BREAD-SOURDOUGH RECIPE - BAKER RECIPES®
From bakerrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love