Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sourdough bread. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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. Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome.

Sourdough Bread is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Sourdough Bread is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have sourdough bread using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Sourdough Bread:

1. Make ready The Levain
2. Prepare 75 g Sourdough starter
3. Take 75 g Flour for levain (Wholemeal, Spelt, Country grain, White etc)
4. Get 75 g Water (tepid)
5. Prepare The Bread
6. Get 120 g Levain starter
7. Prepare 750 g Bread flour (the better the flour, the better the bread)
8. Make ready 10-12 g Sea salt
9. Make ready 525 ml (70%) Water (tepid)
10. Take Rice flour or fine Semolina flour for dusting

I think it's the best, too! Sourdough gets its name from the acids that build up in the culture during fermentation. This type of bread isn't necessarily sour tasting. I've fed my starter, so let's see what happens.

Steps to make Sourdough Bread:

1. 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).
2. 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.
3. Day 2 - at least 3 sets (1 set = 4 folds) of stretch & folds over minimum 1 hour (every 20 mins). After the last, cover and leave for 1 hour (the warmer the better).
4. 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).
5. 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 12-16 hours.
6. 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.
7. Day 3 - Bake in middle or low oven at 240' with lid on for 35 mins then remove lid and turn down to 220 for a further 20 mins. If baking without a dutch oven, add a dish of water to the oven and bake for 45 min straight at 225'.
8. Leave to cool FULLY before cutting.

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 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'. Sourdough bread is bread leavened using only wild, naturally-occurring yeast and bacteria.

So that’s going to wrap it up with this special food sourdough bread recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!