Sourdough Bread RSS
Classic Sourdough Bread Recipe
Classic Sourdough Recipe I wanted to create and design a classic sourdough loaf that that was authentic to the sourdough taste and history but come with the tedious tasks of autolyse, stretching and folding every 30 min for two hours, kneading sticky dough and two very long proofs but yielded a beautiful crumb and delicious sour taste. I have spent months perfecting, modifying, writing, re-writing and amending my sourdough process and technique. Finally, I have created a sourdough process and recipe that I think you will truly fall in love with.
Reactivate your starter
HOW TO REACTIVATE YOUR STARTER You will need: – Sourdough Starter – Unbleached bread flour – Glass jar that has a lid – Digital kitchen scale – Fork, spatula and/or spoon IMPORTANT NOTES: In the US, bakers refer to “starter” whereas European bakers say “leaven.” The terms are interchangeable in that leaven or starter is defined as a well-fed starter that is ready to be added to dough to begin the fermentation process. The reactivation is a two step process with a “wet feed” and a “dry feed.” A wet feed means we will be using slightly more water. The...
SOURDOUGH OVERVIEW
My tried and true recipe I created and designed has been perfected to yield a beautiful and delicious sourdough loaf without all the tedious tasks involved in the sourdough process. You will find that my process does not involve kneading and working the dough by hand. I do love working dough by hand and you can still very well do this as my recipe will have 2 options: kneading by hand OR using a stand mixer. The main reason I wanted to create a recipe that would fare well in a stand mixer is because, if you have ever made sourdough before you know, the dough is very sticky and can be difficult and tedious to work into a soft, silky and shiny ball. Not to mention, I don't always have time to tend to bread on the farm.