Recipe of Ultimate Sourdough Bread

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Sourdough Bread

Before you jump to Sourdough Bread recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snack foods.

Ingesting healthy foods makes all the difference in the way you feel. Increasing our daily allowance of healthy foods while decreasing the intake of unhealthy kinds plays a part in a more balanced feeling. A salad helps us feel a lot better than a piece of pizza (physically in any case). Deciding on healthier food choices can be tough when it's snack time. Shopping for snacks can be a struggle because you have countless options. There's nothing like one of these healthy foods when you really need an energy-boosting snack.

Healthy foods made from whole grains are great for a quick snack. A mid-morning snack of whole grain bread together with some protein will keep you until it's time for lunch. Eating on the run can easily be healthier with whole fiber chips and crackers. Make the change from refined products including white bread to the healthier whole grain options.

A large assortment of easy health snacks is easily accessible. When you make the choice to be healthy, it's easy to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let's go back to sourdough bread recipe. You can have sourdough bread using 6 ingredients and 15 steps. Here is how you do that.

The ingredients needed to cook Sourdough Bread:

Get 8 oz of "Fed" Sourdough Starter.
Provide 12 oz of warm water (100-110F).
Take 2 tsp of active dry yeast.
You need 1/2 oz of sugar.
Prepare 2 1/2 tsp of salt.
Provide 21 1/4 oz of all-purpose flour (or bread flour).

Steps to make Sourdough Bread:

Combine all ingredients in mixer. (Referred to as "straight dough method").
Ensure to scrape down sides of bowl to ensure all ingredients get incorporated..
With dough hook, mix on medium low speed (2 or 3 depending on mixer) for about 8-12 minutes until a nice soft dough ball forms. This develops gluten in the bread. Dough should pull away from sides of bowl (known as cleanup stage).
Dough should be tacky feeling. If it seems to tacky, add small Mounts of flour a little at a time while kneeding. Don't add to much extra.
Note: I add more starter than what recipe calls for; I put about 10-12 ounces of starter based on how I feel, how my starter smells and looks, and just because I can, I started adding more on occasion to experiment to see how different the bread turns out. To me a little more starter makes bread turn out better. Feel free to give it a go if you feel daring..
Place dough into a large lightly greased bowl and tightly cover with plastic wrap..
Allow dough to rise until doubled in bulk, about 90 minutes..
Gently divide dough in two. It will deflate a little..
Gently shape the dough into two oval loaves, or for longed loaves, two 10" to 11" logs or baguettes. Place on a lightly greased or parchment lined baking sheet. Cover and let rise until very puffy, about 1 hour,.
Note: I used two cloche to do bread in. This is a stone container that will give that stone oven bake to the bread and gives a great crust to it. I make my two logs and place in stone cloche then cover for the second rise. After rise I remove top, cut my slashes on top And lightly spray water from a spray bottle then recover for the bake. This creates a steam that helps develop bread and crust..
Preheat oven to 425°F..
Spray loaves with lukewarm water. Cut 2 or 3 slashes diagonal across top. Don't go to deep.
Bake bread 25-30 minutes. If using cloche, uncover for last 5 minutes of bake to allow crust to be one a deep golden brown.
Remove from oven and cool on rack before cutting.
Enjoy!!!.