Tuffy's Table makes sourdough bread from scratch | Lifestyle | dailytitan.com

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Sourdough starters can feed you for a lifetime with the proper care — and they come with limitless options. With starters that have been fermented, you can make treats like pretzels, pancakes, crackers, pizza crust and a personal favorite, focaccia bread. 

Here’s a simple sourdough bread recipe that will be handy for the upcoming holidays.  

Kitchen items:

  • Large bowl

  • Measuring cup (kitchen scale but not required) 

  • Dutch oven (or oven-safe glassware)

  • Proofing basket (or bowl)

  • Oven

  • Parchment paper

Ingredients:

How to make and maintain the starter

  1.  Add ½ cup of whole wheat flour and ¼ cup of water to a large jar. Mix the water and flour until they form a thick consistency. If you need to, add more water to obtain a batter-like consistency. Leave  alone for 24 hours in a warm spot with either a lid, plastic wrap or napkin on top.

  2. The next day, feed your starter ½ cup all-purpose bleached white flour and ¼ water.

  3. Repeat step 2 for 5 to 7 more days. Pour out overflow if needed. If you notice a brown liquid building up in your starter, that is called “hooch,” which indicates that your starter needs to be fed.

  4. By day seven, your starter should be bubbly..

  5. To keep it alive, leave the starter in your fridge and feed it once a week. 

How to make sourdough bread

  1.  In a large bowl, add a little over 2 cups of flour and 2 tablespoons of salt. 

  2. Fill up 1.1 cups of water and add ¾ cup of sourdough starter. Mix until the starter has broken down into the water. Add it to a large bowl of flour and salt. 

  3. Mix until the flour is fully absorbed. Add a little water if needed. 

  4. Let the mixture sit for one hour, allowing the gluten to develop.

  5. After an hour, take your mixture and knead it together. You want the dough to form a gooey consistency. This can take some time, butyou are good to go once you can hold up and stretch out the dough without tearing it apart.

  6. Round the dough into a ball and place it in a proofing basket (or large bowl). Make sure it is large enough to give the dough enough room to rise. Let it proof for eight hours. After eight hours, the dough will double in size.

  7. Fold the dough over itself four times. Let its weight fall onto itself, and do not press into it. This is important because you want air in the dough.

  8. Place your empty Dutch oven or glassware into your oven and preheat it to 450 degrees Fahrenheit. Let it sit for 25 minutes.

  9. Round your dough into a ball and place it on parchment paper.

  10. With the blade of a sharp knife, slice the top of the sourdough. This is called scoring.

  11. Remove your Dutch oven from the oven. Place the bread and parchment  into the Dutch oven with the lid on.

  12. Let it sit in the oven for 25 minutes.

  13. Remove the lid and increase the temperature to 475 degrees Fahrenheit. Leave the bread in for another 25 minutes.

  14. Keep an eye on the bread during the last 10 minutes to ensure you do not burn your loaf. Make sure that the rounded edges of the loaf are golden brown and darker on top.

  15. When satisfied, remove the Dutch oven, place the loaf on a cooling rack, and let it sit for an hour.

  16. Tap the bottom of the loaf. If it sounds hollow like a drum, you have successfully made sourdough bread. 


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