DirectionsStep1Feed a sourdough starter 4-12 hours before starting your bread.Step2Combine warm water and flour. Allow to rest for 30 minutes for the water to hydrate the flour.Step3Using wet hands, dimple in the sourdough starter. Add the salt and mix the dough with your hands for a few minutes until the dough comes together.Step4Cover your bowl with a beeswax wrap, plastic wrap or a damp tea towel and allow it to rest for another 30 minutes.Step5For gluten development and to obtain an optimal rise, perform 6 rounds of stretching and folding according to the directions below.Step6First 3 stretch and folds – every 15 minutes. Last 3 stretch and folds – every 30 minutes.Step7To do a stretch and fold, grab the edge of the dough while it is in the bowl and firmly pull it up, stretching it up towards you. Fold the dough in yoru hands into the center of your dough ball. Turn the bowl about a qu…Step8Cover the dough with a damp towl or plastic wrap once again and allow it to ferment until doubled. The time it takes for this will vary. Keep in mind that the level of hydration plays a role in the bulk fermentation timing. Low…Step9On a floured work surface, shape into a ball by gently spinning it toward you.Step10Let the dough ball sit out uncovered for about 15 to 20 minutes. This helps the top of the dough develop a skin or crust, which ensures it won't stick to the tea towel during the overnight rise.Step11Turn the dough ball over and shape again. Do this by folding the two sides over to meet in the middle and then repeat with the other two sides.Step12Transfer to a floured banneton or bowl with tea towel, seam side up, smooth side down. Cover with plastic and proof for 12 to 15 hours in refrigerator.Step13Before removing your dough from the fridge, preheat a dutch oven for 1 hour in a 500 degree oven.Step14Remove the dough from the fridge. If using, place it on a piece of parchment paper. Dust it with flour to help the scoring pattern stand out.Step15Score with a razor blade or scoring lame.Step16Transfer the parchment paper and dough to the dutch oven. IF not using parchment paper, add a little flour to the bottom of the dutch oven to keep the dough from sticking to the bottom.Step17Bake for 20 minutes with the lid on at 500 degrees.Step18Remove the lid and turn the oven down to 475. Bake an additional 25 minutes or until brownedIngredientsIngredients250 gramsAll Purpose Flour100 gramsWhole Wheat Flour125 gramsBread Flour100 gramsSourdough Starter (bubbly and active)285 gramsWater10 gramsSaltNutritionalNutritional149 Calories1 gTotal Fat31 gCarbohydrate325 mgSodium5 gProteinFrom farmhouseonboone.comRecipeDirectionsIngredientsNutritionalExplore furtherSourdough Hydration Explained (What, Why, How & When)truesourdough.comEasy Beginner Sourdough Crusty Bread (Low Hydration)healthyelizabeth.com20 Tips to Make Sourdough Bread Less Dense and more …truesourdough.comSimple Sourdough Bread: Step by Step 🍞🍞75% Hydration - …youtube.comNo Yeast Sourdough Bread - all you need is 5 ingredients …nutmegnanny.comNo-Knead Sourdough Bread - Farmhouse on Boonefarmhouseonboone.comRecommended to you based on what's popular • Feedback
Rustic Sourdough Bread
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WEBAug 21, 2023 · Bread can be part of a diet to lower cholesterol, but the type of bread matters. Whole grain, seeded, rye, sourdough, and oat bread are good options for …
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WEBMar 23, 2024 · To bake the bread. After the 1 hour rest, preheat the oven to 450℉. Place a dutch oven with the lid on in the oven to preheat, while the oven is preheating. Lay 1 …
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WEBMay 19, 2020 · Instructions. In a large bowl, dissolve sourdough starter and honey in water, add the rest of the ingredients and mix, squeezing …
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WEBJan 28, 2023 · Autolyse: Weigh out your sourdough starter and water into a large ceramic or glass bowl. Mix the water and starter together briefly. Then add your flour and salt and mix altogether with the end of a …
WEBRustic Sourdough Bread. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F. …
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WEBOct 14, 2019 · Bake the bread for 25 to 30 minutes, until it's golden brown and its internal temperature is about 200°F on a digital thermometer. Remove the bread from the oven, and cool it on a rack. Store the bread …
WEBOct 19, 2023 · In a large mixing bowl, combine 340g warm water with 40g honey, stir until completely combined. Add 275g bread flour and 225g whole wheat flour and mix until a shaggy dough forms. Knead the dough …
WEBMay 23, 2024 · It also aids in giving this bread its rich golden-brown color. You can use maple syrup or honey in this recipe. 1. mix water, sourdough starter and maple syrup. 2. add the flours, salt and mix. 3. scrape the …
WEBOct 19, 2023 · How to Make A Rustic Sourdough Loaf. ***See recipe card below for precise measurements and instructions.***. Step 1: Feed your starter in a large bowl the night before you want the bread for dinner. …
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WEBJun 27, 2021 · Gently flip the dough onto a floured surface, with seams facing downward. Dust the top of the dough lightly with the flour, and cover it. Allow the dough to relax for 30 minutes. For shaping this sourdough …
WEBDec 19, 2023 · Making the Bread. For the dough, whisk 3 cups gluten-free flour blend, 1 tsp sea salt, 1 cup starter and 11⁄2 cups warm water. Knead lightly to combine then cover …
WEBJun 3, 2023 · Let rest for 5 minutes for the moisture to be absorbed. With wet hands shape the dough into roughly a 4"x7" loaf. Place on your prepared baking sheet and with a …
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WEBAug 21, 2020 · In a large mixing bowl, combine the active sourdough starter, water, instant yeast, granulated sugar, kosher salt and 3 cups of all-purpose flour. Mix with a dough hook until well combined. Gradually add …
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WEBMay 4, 2020 · Preheat oven to 350F degrees and line a baking sheet with a silpat or parchment paper. Set aside. Add all dry ingredients to a large bowl (almond flour, psyllium husk, coconut flour, flax meal, 1 teaspoon salt, …
WEBAug 2, 2023 · Step 2: Autolyse. Mix your levain and warm water together until combined in a large bowl. Then mix in the bread flour and whole wheat flour until little to no clumps remain with a spatula, wooden spoon or …
WEBCover the loaves and let them rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F. Spray the loaves with lukewarm water, and make two fairly deep diagonal slashes in each. …