Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, very strawberry sourdough bread. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Very Strawberry Sourdough Bread - Free download as Word Doc (.doc /.docx), PDF File (.pdf), Text File (.txt) or read online for free. Instead of using the yeast in my sourdough starter, grown from the yeast found in the air, on your skin, and on the flour, I cultivated the yeast growing on. Feed it daily to make sure it's strong and very active before.
Very Strawberry Sourdough Bread is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Very Strawberry Sourdough Bread is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have very strawberry sourdough bread using 8 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Very Strawberry Sourdough Bread:
- Make ready 125 g active 100% hydration strawberry yeast water sourdough starter
- Take 100 g strawberry yeast water
- Take 5 g salt
- Make ready 250 g GMP T65 flour
- Make ready 50 g fresh strawberries, pureed
- Take 33 g strawberry yeast water (divided into 10g + 23g)
- Prepare NOTE:
- Make ready You can replace all the strawberry yeast water with plain filtered water.
It's a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic than lactic acid; and acetic acid is much the tangier of the two. Very sour… a bit too tangy for me. ★★. For a very long time, I've been wanting to create an in-depth series on how to make sourdough bread from scratch — like, the kind that is formed entirely from wild yeast, looks like artisan bread and tastes like the kind of bread you get from a bakery but you bake it AT HOME.
Instructions to make Very Strawberry Sourdough Bread:
- Dissolve 5g of salt with 10g of strawberry yeast water. Set aside.
- Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes.
- After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough. Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes.
- Rest 30 minutes.
- Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes.
- Repeat step 5 three more times.
- Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!).
- Take the dough from the fridge, pre-shape directly. Bench rest for 5 minutes. Then final shape and place the dough in the banneton basket.
- Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes.
- Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour.
- Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C.
- Cool the bread on wire rack completely before slicing.
I'm here to take you by the. Our sourdough bread recipe takes two-to-three days, start-to-finish, and you'll mix this flour + water + starter mixture on the evening of the first night. If you've ever read about sourdough bread before, you've probably come across the term "autolyse". It sounds a little exotic and very mysterious, but. Home » Bread » Everyday No-Knead Sourdough Bread.
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