A crispy bread baked with sourdough, mmmh .. There is, in my optics, nothing better! I have become quite fond of baking with sourdough, as you may sense in recent posts where my baked goods are baked with sourdough.
Now it became a nice sourdough bread, which I will share the recipe for. A few weeks ago I shared my guide to sourdough, which you have so kindly received. All your pictures, recipes, etc., simply look so nice! It warms my little sourdough-loving heart. Finally, keep at it, and feel free to take me on Instagram if you bake some of my sourdough breads and buns or just try my recipes.
Airy sourdough bread for every occasion I can eat a sourdough bread for all my meals. In the morning with butter and cheese on or with a good batch of scrambled eggs. For lunch, I like to get bread for my salad or soup. And the same for tonight. An airy sourdough bread is just right for most things.
DELICACIES STUFF
A homemade coarse sourdough bread without yeast It is quite obvious to use sourdough for bread, and thus avoid using yeast. that way you can avoid using yeast. A home-baked bread baked with sourdough is fantastic because it also keeps the moisture longer, as there is no yeast in it. Once you have opened your eyes to bake with sourdough, you will be bitten by it. In addition, sourdough contributes with good health properties, taste and character in the baked goods.
You can also read more about this in my guide, where I also describe step-by-step how to start a sourdough. I want us to implement more sourdough in our baking, because it is simpler than many people think – that is at least my opinion. There is of course a little more work and time in it, but it is to the unmanageable side. See also this recipe for a delicious sourdough bread where I have added walnuts and dried figs.
A bread that is a little more to the sweet side, but it works so well with the nuts and the dried fruit. Especially with a good layer of butter on – uha, it’s just good!
INGREDIENTS:
MATERIALS
1 Raising Basket (oval)
1 piece of dough slicer
1 piece of linen
1 piece Condi buckets rice flour (so that the dough does not stick to the linen)
Baking steel * (for extra crispy crust!)
FOR THE BREAD PREP
100 g active sourdough
380 g water (25 °)
400 g wheat flour
100 g øland wheat flour (or wheat flour)
12 g flake salt
NOTES TIP:
If you have an oven with a steam function, finally use it. If you do not have this function on your oven, you can put a frying pan under your baking sheet. Once the buns are inserted, you get water in the frying pan – it forms a little steam. Course of action NOTE! I use a mixer.
- Day 1 Water and flour are stirred together in a bowl until all the flour is absorbed. Let it stand for 60 minutes.
- This results in an autolysis in which the gluten network has the opportunity to develop.
- Stir in the sourdough and add salt. Stir the dough at a slow speed and knead for approx. 10-12 minutes until you get a smooth and pliable dough
- It is important that the dough is kneaded well. During kneading, a gluten network is formed in the dough and this process is important, as it is what holds the air when the dough rises.
- You therefore get a more airy and moist bread when the dough is kneaded well. You know that the dough is good when you can stretch a piece of dough without it cracking – otherwise it needs to be kneaded a little more.
- I knead all my sourdough recipes, but it’s different how long. An important rule of thumb is to keep a little eye on the dough.
- When it starts to drop the edges of the bowl and is supple as well as smooth, it is good.
- It must not get too hot or over-knead, as it can damage the structure of the dough.
- Grease a bucket (I use these square *) with oil and pour the dough into it. Leave it on the kitchen table for 4 hours at room temperature, while you make a fold once an hour.
- You do this by pulling up the dough and folding it in over the middle, all the way around (WATCH VIDEO, below).
- Prepare your leavening basket by putting in a linen cloth and sprinkling with rice flour.
- Put rice flour on a table and turn the dough out onto it. Let the dough flatten out, and now grasp the outer edges of the dough and fold it in over the middle so that it forms a collection.
- Lay the collection down and let the dough relax again and repeat after 30 min. Put the bread in the lined baking basket and let the collection face up. Leave it on the kitchen table for 30 minutes and then put it in the fridge – preferably 12 hours.
- Day 2 Take the dough out of the fridge almost in the morning. Turn the oven up to 250 ° hot air and let the oven heat up for 30-60 minutes until it is completely hot.
- If you have a baking sheet, let it heat up with the oven. If you do not have a baking sheet, you can insert your regular baking tray until it becomes hot. Carefully turn the dough out onto a piece of baking paper.
- Sprinkle if necessary. with a little flour on top, for a nice expression and make a cut on top of the bread. Carefully pull the baking paper onto the baking sheet or baking tray and place the bread in the oven.
- Bake the bread in 250 ° hot air for 20 minutes. Then turn the oven down to 220 ° hot air and bake the bread for 10-12 minutes until it is golden / dark on the outside.
