Making Sourdough Bread Recipe

How to Make Sourdough Bread (in Less Than 1 Day!)

WEBFeb 25, 2022 · Place the dough in an oiled bowl, cover with plastic wrap, and let rise for 6 to 8 hours. Once risen, remove the dough from the …

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1. To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add the flour, Greek yogurt, 1/2 cup sour cream, salt, and yeast.
2. Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). Add sour cream as needed to form a very moist and wet dough. If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. I used one-17.6 ounce tub of Greek yogurt and almost 1 cup lite sour cream. Dough will be seem like it’s almost too wet and it’s very heavy, but this is what you want. Err on the side of wetter than drier because flour and yeast love moisture when rising.
3. Remove dough from the mixing bowl, spray a large bowl with cooking spray, pat dough into a round ball, place it in the bowl, and flip it over once so it’s lightly oiled on both top and bottom. It will look like a dimply head of cauliflower.
4. Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 6 to 8 hours (I did 6 1/2 hours), or doubled in size. If you want to start this before work or before bed and made as an overnight dough and it’ll go 8-10 hours, that’s fine. There’s really no harm in letting it rise for up to 18 hours and the longer you let it go, the more of a classic sourdough/fermented flavor that will develop. If you suspect you’re going to allow it to rise on the longer side (12-18 hours), reduce yeast to about 1/2 teaspoon so dough doesn’t get too puffy and overflow the bowl.

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100% Whole Wheat Sourdough Bread Farmhouse on …

WEBMar 10, 2024 · Bake. Place a Dutch oven into the oven and preheat to 500 degrees. Whenever the oven is done preheating, remove the dough …

1. The night before you want to make your bread, combine the flour, starter, oil, salt, honey, and water in a large bowl. Knead the dough until it is stretch (about 15 minutes). I use a mixer with a dough hook for this. You can knead it by hand, but if you plan to make bread regularly, a stand mixer is a great investment for the time it saves. Add just enough flour so that it pulls away from the sides of the mixer, or is not sticking to your hands. It will vary between 6 and 7 cups, depending on the hydration of the starter and the type of wheat you use. Add a little more water if it is too dry, or more flour if it is too wet.
2. Place the dough in a coconut oil greased glass bowl. Roll the dough around a bit so that the entire ball is lightly coated with coconut oil. Cover the dough with a tea towel and let it rise overnight, or up to 24 hours.
3. The next day, divide the dough into two even balls and place each one into a greased loaf pan. Allow it to double in size in a warm place, covered with a tea towel. This should take anywhere from 4-12 hours, depending on how warm your kitchen is.
4. Bake the bread for 30-35 minutes at 400 degrees.

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