Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sourdough bread. One of my favorites. This time, 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 well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Sourdough Bread is something that I have loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Sourdough Bread:

1. Prepare The Levain
2. Take Sourdough starter
3. Make ready Flour for levain (Wholemeal, Spelt, Country grain, White etc)
4. Take Water (tepid)
5. Prepare The Bread
6. Make ready Levain starter
7. Get Bread flour (the better the flour, the better the bread)
8. Take Sea salt
9. Prepare (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 is going to wrap this up with this exceptional food sourdough bread recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!