Sourdough Bread. Sourdough bread is made entirely using wild yeast — with a strong, active sourdough culture of wild yeast, you won't need any commercial yeast at all. Wild yeast need a little more coaxing and works a. An easy Sourdough Bread recipe that rises overnight and bakes in the morning.

Applying scientific breakthroughs that are changing the way we understand bread, the gut & health as. Sourdough gets its name from the acids that build up in the culture during fermentation. This type of bread isn't necessarily sour tasting. You can cook Sourdough Bread using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Sourdough Bread

Prepare of The Levain.
It's 75 g of Sourdough starter.
You need 75 g of Flour for levain (Wholemeal, Spelt, Country grain, White etc).
You need 75 g of Water (tepid).
You need of The Bread.
It's 120 g of Levain starter.
It's 750 g of Bread flour (the better the flour, the better the bread).
Prepare 10-12 g of Sea salt.
Prepare 525 ml of (70%) Water (tepid).
Prepare of Rice flour or fine Semolina flour for dusting.

Making sourdough bread doesn't have to be complicated. This is one of the simplest sourdough breads you can make. I think it's the best, too! I've fed my starter, so let's see what happens.

Sourdough Bread step by step

Day 1 - Morning, take starter out of fridge and feed (40ml plain flour, 40ml water), repeat 5-6 hours later. Another 5-6 hours later make the levain for your bread by mixing together 75g flour of choice (see ingredients), 75g water and 75g sourdough starter - leave out over night (10-12hrs), covered but with air hole(s)..
Day 2 - Morning, when the Levain is almost ready, mix all of your bread flour with 500ml water thoroughly & leave (covered) for 45-60 mins (this strengthens the gluten). When done stir the salt into the remaining 25ml water and add to the bread flour with 120g of your bread levain (the rest is for the bin). Scrunch together to mix fully then leave (covered) for 45-60 mins..
Day 2 - at least 5 sets (1 set = 4 folds) of stretch & folds over minimum 1.5 hours (every 20 mins). After the last, cover and leave for 1.5 hours (the warmer the better)..
Next, weigh & cut the dough into 2 pieces ready to shape before bulk fermentation. When shaping, use a dough scraper to pull tight and create tension (watch you tube videos for better understanding)..
Once shaped, sprinkle plenty of rice flour on top so it doesn't stick, flip over with scraper and put carefully into your banneton or bowl. Make sure well stitched at the top, sprinkle more rice flour, leave out for 30-45 mins then cover & put into the fridge for 12-14 hours. Or leave out for 4-5 hrs more and bake that night..
Day 3 - Take out of fridge whilst Oven is heating to 240'. Get your dutch ovens ready (no knead to heat), put a length of baking paper over bread & flip out carefully into dutch oven so baking paper is on the bottom (prevents burnage). When oven is ready, score your bread for a better rise..
Day 3 - Bake in middle or low oven at 225' with lid on for 45 mins then remove lid and turn down to 225 for a further 10 mins. If baking without a dutch oven, add a dish of water to the oven and bake for 45 min straight at 225'..
Leave to cool FULLY before cutting. Overnight uncovered I find the best. Wrap and cover in morning to last all week..

Sourdough breads use a fermented batter-like dough starter A portion of the sourdough starter is mixed with the bread's ingredients, while the remainder is kept and 'fed'. If you love sourdough bread and garlic bread, you'll love this combination. It would make for a great Sourdough bread is recognized by its tangy flavor. A favorite flavor combination is sweet and tangy. Sourdough bread is bread leavened using only wild, naturally-occurring yeast and bacteria.