Recipe: Delicious Basic sourdough bread

Basic sourdough bread. This tangy, soft sandwich loaf recipe was originally developed for the bread machine; we've tweaked it here for those of you without a machine. This basic bread recipe is a great one for beginners or those who want a simple sandwich bread for everyday Mix sourdough starter, flour, and salt together. Use enough water to make bread dough.

We will all be baking pros by the end of this. (Alan Benson)Source: Alan Spelt sourdough variation. Replace the strong bread or pizza flour with wholemeal spelt flour. Joshua Weissman traveled alllllll the way to the big apple, just to show me how to make bread! You can have Basic sourdough bread using 4 ingredients and 8 steps. Here is how you cook that.

Ingredients of Basic sourdough bread

Prepare 500 g of sourdough starter.
Prepare 500 g of bread flour.
It's 275 ml of water.
It's 15 g of salt.

Sourdough bread is the bread of breads. Crunchy crust, soft crumb with big holes and lots of delicious taste. People normally think that it is not possible to make at home, but it is very possible. Once you start baking sourdough, you'll likely find that you prefer it But until you're ready to configure your favorite loaf, here's a very simple, basic sourdough recipe to.

Basic sourdough bread step by step

Mix starter, flour, water together until it barely comes together..
Wait 20 minutes while the flour hydrates..
Add salt, stretch and fold several times..
In 10+ minute intervals, continue to stretch and fold until the dough is smooth..
Let it rise for 1-2 hours, then form it into whatever shape you like..
Let it rise again, preheat oven and enamel dutch oven to 500°F..
Place dough on a sheet of parchment, and into the dutch oven. Score the surface with a razor blade, cover, and throw it into the oven..
After about 15 minutes, lower the oven temperature to 400°F. Bake until internal temperature reaches at least 180°F, then remove and cool for at least one hour..

Recipe created by Ed Wood and Jean Wood. Loaf Proof: Place the shaped loaf in a bread pan or, for French loaves, on a baking sheet. It recently struck me that during all my years of sourdough baking, not once had I. Place the dough in greased bowl, flipping it once to ensure the top of your dough is greased. Take bread dough out from the fridge, invert onto a parchment paper and scoring.