Sourdough Bread Recipe With Added Yeast

No Yeast Sourdough Bread Recipe Nutmeg Nanny

WEBJan 4, 2012 · Repeat this process five or six times, working your way around the dough until all the edges are gathered in the center. Turn the …

1. In a large bowl combine the starter, water and 3 cups of the flour. Beat vigorously for 1 minute.
2. Cover, and let rest at room temperature for 4 hours.
3. Refrigerate overnight, for about 12 hours.
4. After refrigeration, add the remaining 2 cups flour, sugar, and kosher salt.

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My Best Sourdough Recipe The Perfect Loaf

WEBMay 2, 2024 · My best sourdough recipe for baking healthy and delicious bread using your sourdough starter and only three ingredients, right …

1. (9:00 a.m.)In a small container, mix the following and keep at 78°F (25°C) for 5 hours.
2. (12:30 p.m)In a medium mixing bowl, add the following and mix until no dry bits remain. Cover the bowl and let rest for 1 hour.
3. (2:00 p.m.)To the mixing bowl holding your dough, add:
4. (2:15 p.m. to 6:15 p.m.)Give the dough 6 sets of stretch and folds. The first three sets are at 15-minute intervals, and the last three sets are at 30-minute intervals.

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Soft Sourdough Bread The Feathered Nester

WEBJan 8, 2021 · In a medium bowl, combine the starter with warm water, and then add flour, sugar, oil, and salt. I like using a dough whisk for mixing. …

1. Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add bread flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Flour your hands, and finish mixing dough by hand until all the flour has been absorbed. Cover with a clean, damp kitchen towel and let the dough rest for 30 to 45 minutes.
2. Coax the dough from the bowl and stretch and fold the dough by stretching 4 inches then pushing it down the middle and turning 1/4 until you make a circle. Return the dough to the bowl, cover with a damp towel, and let rise overnight (at least 8-10 hours) until double in size.
3. In the morning, lightly flour your counter top. Remove the dough from the bowl, gently stretching it into a rectangle, then your fingers to dimple the rough to release the air from the dough (as shown in photo). Roll up dough into a log shape. Cover and let the dough rest 10 minutes.
4. Spray bread pan with cooking spray. Tighten the dough log by gently pulling it towards you along the counter top for 5-8". Place it in your loaf pan, seam side down. Cover and let rise for 1-2 hours, until dough has doubled in size. Press the corner edge of the dough in 1/2" and if the indentation remains, it's ready to bake.

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