Best homemade sourdough bread.

baking/breakfast
AskTheChef

Homemade Sourdough bread.

Prep Time30 mins
Cook Time50 mins
Course: Breakfast, lunch
Keyword: homemade sourdough bread recipes

Ingredients

  • 500 g wholemeal flour
  • 250 g water
  • 18 g salt
  • 250 g sourdough starter
  • 250 g wholemeal flour This is for the sourdough starter.
  • 250-300 g tap water This is for the sourdough starter.

Instructions

  • Start by making the sourdough starter. Put 50g wholemeal flour and 50ml water in a big jar. Mix well and set aside in a warm place (room temp). The next day, add another 50g wholemeal flour and 50ml water and mix well. Set aside in a warm place. Repeat this process for 5 consecutive days (ingredients: 250g flour and 250ml water in all). If everything is going well, the starter will start to form bubbles and an increase in volume. The starter should smell a little sour, like buttermilk (but not acidic).
  • Knead a dough from 500g wholemeal flour, salt, 250g of the sourdough starter and water.
  • Cover with plastic foil and set aside to rise. This may take a few hours.
  • Knead the dough once more, form into a ball and cover with plastic foil.
  • Set aside to rise once more.
  • Use a sharp knife to make a lengthwise incision across the top of the loaf and bake at 250°C.
  • Put a small oven-proof container in the oven with 3 ice cubes to create a little steam. This will improve the baking process, will enable the bread to tear better and result in a better crust color.
  • After 10 minutes, turn down the temperature to 200°C and bake for another 40 minutes until done.

How to make the perfect Sourdough bread?

This sourdough bread is made with a ‘sourdough starter’ instead of yeast as a leavening agent. This gluten-free bread recipe is easy to make and you don’t need special kitchen equipment only a mixing bowl and your oven! This bread is perfect for breakfast and lunch.

Print

Homemade Sourdough bread.

Course Breakfast, lunch
Keyword homemade sourdough bread recipes
Prep Time 30 minutes
Cook Time 50 minutes

Ingredients

  • 500 g wholemeal flour
  • 250 g water
  • 18 g salt
  • 250 g sourdough starter
  • 250 g wholemeal flour This is for the sourdough starter.
  • 250-300 g tap water This is for the sourdough starter.

Instructions

  • Start by making the sourdough starter. Put 50g wholemeal flour and 50ml water in a big jar. Mix well and set aside in a warm place (room temp). The next day, add another 50g wholemeal flour and 50ml water and mix well. Set aside in a warm place. Repeat this process for 5 consecutive days (ingredients: 250g flour and 250ml water in all). If everything is going well, the starter will start to form bubbles and an increase in volume. The starter should smell a little sour, like buttermilk (but not acidic).
  • Knead a dough from 500g wholemeal flour, salt, 250g of the sourdough starter and water.
  • Cover with plastic foil and set aside to rise. This may take a few hours.
  • Knead the dough once more, form into a ball and cover with plastic foil.
  • Set aside to rise once more.
  • Use a sharp knife to make a lengthwise incision across the top of the loaf and bake at 250°C.
  • Put a small oven-proof container in the oven with 3 ice cubes to create a little steam. This will improve the baking process, will enable the bread to tear better and result in a better crust color.
  • After 10 minutes, turn down the temperature to 200°C and bake for another 40 minutes until done.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Related Post