Sourdough bread. Non-GMO Project Verified, vegan, organic, and Pas Yisroel Kosher-certified, too. Made with sprouted grains to keep it delicious, nutritious, and easy to digest. Here is a great recipe for authentic German Sourdough Bread.
How to Store Simple Sourdough Bread. Do not store it in the refrigerator. Instead, keep it covered with a towel or in a zipped plastic bag someplace that is relatively cool. You can have Sourdough bread using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Sourdough bread
- You need 300 g of starter.
- Prepare 340 g of water.
- It’s 100 g of red fife milled at home flour.
- Prepare 100 g of spelt milled at home flour.
- You need 300 g of high gluten flour.
- Prepare 12 g of salt.
- Prepare 40 g of sesame seeds roasted.
- Prepare of Black sesame seeds.
A bread box also works well. Add milk and softened butter or margarine. Sourdough bread freezes really well, so if you know you won’t eat the whole loaf, freeze half for another day. Defrost on a wire rack, covered with a tea towel, so that the bread doesn’t dry out or develop a soggy bottom.
Sourdough bread step by step
- Add starter to medium bowl and water and mix. Add all flours to mixed starter and mix well. Cover and let sit for 30 minutes. Add salt and roasted sesame seeds and mix with wet hands. Cover and let sit another 30 minutes. After 30 minutes wet hands and turn and Fold dough on all sides and do this every 30 minutes for the next 2 to 3 hours. Afterwards turn dough on lightly floured surface and pull dough from on sides toward the middle, flip over and spin to make round..
- Place in floured bread basket or line a bowl with towel, dust with flour generously. Add sesame seeds to top of dough ball and flour the top. Place dough in bowl or floured bread basket with round top at bottom. Place in refrigerator overnight covered with plastic..
- In the morning, uncover dough and let sit for 2 hours covered with towel. Place Dutch oven with lid in oven, afterwards and preheat to 527° F. Line Dutch oven with parchment paper, immediately turn dough into dutch oven with lid and bake for 25 minutes. Take off lid, turn oven down to 426° and bake for 5 to 10 minutes..
Sourdough Bread This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp. It has a crisp crust and distinctive sourdough flavor from the “starter” yeast mixture you stir up in advance. Spray the loaves with lukewarm water and dust generously with flour. Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here. Remove it from the oven, and cool on a rack.