Easiest Way to Cook Perfect Sourdough bread

Sourdough bread. Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. Autolyse: In a large mixing bowl, stir together flours and water with your hands until well combined.

Do not store it in the refrigerator. Instead, keep it covered with a towel or in a zipped plastic bag someplace that is relatively cool. A bread box also works well. You can cook Sourdough bread using 4 ingredients and 13 steps. Here is how you cook it.

Ingredients of Sourdough bread

It's 110 g of starter.
Prepare 415 g of bottled water.
You need 646 g of bread flour.
You need 12 g of salt.

If you want to freeze the bread, be sure to let the bread cool completely before freezing!. Spray the loaves with lukewarm water and dust generously with flour. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here. Remove it from the oven, and cool on a rack.

Sourdough bread step by step

Combine water and flour.
Form into ball and let sit covered in bowl for 1 hr to let gluten start activating (Autolyse).
Now add starter and then salt and use hands to combine.
Now you should knead dough for around 15mins until you can pull dough and it doesn’t break and you can see some light through it (this is the window pane test).
Form into ball and and put in bowl (no flour or oil) - cover with damo towel and rest for 4 hrs.
Now you can shape ball by pulling sides over and over until nice and tight on one side (this is the envelope fold).
Lightly rice flour cloth in bowl and rest upside down for another 30mins covered with towel (or for stronger sour dough taste leave for at least 8 hours covered in fridge).
Preheat oven to 290c with hot skillet and baking dish on bottom.
Place ball on skillet and score with big X across.
Place in oven for 35mins and turn down to 230c and put boiling water in baking tray.
Turn off oven and leave in for another 15mins (or less if you don’t want really brown crust).
Place on cooling tray for at least 1 hour.
Eat and enjoy.

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It uses biological leavening rather than using cultivated baker's yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities. Add milk and softened butter or margarine. 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.