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Before you jump to Basic Sourdough Bread recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Healthy eating is today a lot more popular than before and rightfully so. The overall economy is affected by the number of men and women who suffer from health problems such as high blood pressure, which is directly related to poor eating habits. There are more and more efforts to try to get us to follow a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most people typically think that healthy diets require a lot of work and will significantly change the way they live and eat. It is possible, however, to make several simple changes that can start to make a good impact on our everyday eating habits.
To see results, it is definitely not essential to drastically modify your eating habits. Even more important than entirely altering your diet is just substituting healthy eating choices whenever you can. In time, you will likely see that you will eat more and more healthy food as your taste buds become accustomed to the change. Gradually, your eating habits will change and your new eating habits will entirely replace the way you ate previously.
Obviously, it’s not at all hard to begin integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to basic sourdough bread recipe. You can cook basic sourdough bread using 4 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Basic Sourdough Bread:
- Provide 500 g bread flour
- Use 5 g salt
- Take 50 g active starter
- Take 350 g warm water
Steps to make Basic Sourdough Bread:
- Taking 30g starter from the fridge, let it in room temperature. Add 30g warm water + 30g bread flour. Stir it well and let it rise double in size. When you see alot of bubbles, it’s done. It took me 3 hours in the summer. This is active starter. (50g).
- In a mixing bowl, mix warm water with active starter. Add flour and salt. Mix it all together loosely, so that it’s pretty ragged but all the flour and water is mixed. Cover and autolyse 1h.
- Stretch and fold the dough and bring it into a smooth ball of dough. Literally pick up a handful of dough from one side of the bowl, lift it, stretch and fold it over the rest of the dough to the other side of the bowl; you don’t need to pull it tight. Then turn the bowl and repeat the process, do it about 15-20times maximum, until its a smooth ball. Cover the bowl again and leave it out on the kitchen counter; perform the lifting and folding actions 2 to 4 times after resting 30 minutes.
- Recover the bowl, and leave it on the counter overnight if in the winter. It took me 6hr in the summer to see it 2.5 bigger in size.
- Get your banneton out and liberally flour it with rice flour. It needs to be really well floured, all the way up the sides, so that the dough doesn’t stick. Turn down the dough on to the light floured surface and divide in 2 small loaves. Round 2 balls of dough and rest 10’. Covered. Tighten and shape the dough. Place them in banenton.
- Cover it again with a plastic bag/shower cap, and put it in the fridge for minimum 1 hour, maximum up to 3 hours. I put it in the kitchen counter (double in size after 45 minutes)
- After this time, preheat the oven to 250oC. No need to heat Dutch oven. Once the oven is up to temperature, line the Dutch oven with a sheet of parchment baking paper. - Place the tin over the top of the banneton, then invert it/turn it all over together to turn the dough into the pot. Slash the top of the dough with a a clean razor blade, put the lid on and bake it for 40’. Remove the lid for the last 15 minutes.
- When done, remove the whole pans from the oven, carefully take the loaves from the pan. Leave the loaves on a rack to cool.
- Wait AT LEAST an hour before you slice into it. If you cut into the loaf too soon, steam will fill all of those carefully crafted holes and make the bread gummy.
- Enjoy!
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