How to Make Perfect Sourdough bread

Sourdough bread. Read Customer Reviews & Find Best Sellers. Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. I recommend using a pizza stone to bake the loaves on.

It's made with a starter, which acts as a leavening agent. I like to think of it as a bread pet: You must feed it, take care of it, and watch it grow! Sourdough bread is a rich source of vitamins and minerals. You can have Sourdough bread using 4 ingredients and 13 steps. Here is how you cook it.

Ingredients of Sourdough bread

1. It's 110 g of starter.
2. Prepare 415 g of bottled water.
3. You need 646 g of bread flour.
4. You need 12 g of salt.

However, the same qualities that make sourdough bread so healthy can also create complications for people with certain medical conditions. Baking a loaf of sourdough bread is pure therapy: food for the body and food for the soul. Not only will it fill your kitchen with delish smells of yeasty goodness, you'll walk away with a handful. This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions.

Sourdough bread step by step

1. Combine water and flour.
2. Form into ball and let sit covered in bowl for 1 hr to let gluten start activating (Autolyse).
3. Now add starter and then salt and use hands to combine.
4. Now you should knead dough for around 15mins until you can pull dough and it doesn’t break and you can see some light through it (this is the window pane test).
5. Form into ball and and put in bowl (no flour or oil) - cover with damo towel and rest for 4 hrs.
6. Now you can shape ball by pulling sides over and over until nice and tight on one side (this is the envelope fold).
7. Lightly rice flour cloth in bowl and rest upside down for another 30mins covered with towel (or for stronger sour dough taste leave for at least 8 hours covered in fridge).
8. Preheat oven to 290c with hot skillet and baking dish on bottom.
9. Place ball on skillet and score with big X across.
10. Place in oven for 35mins and turn down to 230c and put boiling water in baking tray.
11. Turn off oven and leave in for another 15mins (or less if you don’t want really brown crust).
12. Place on cooling tray for at least 1 hour.
13. Eat and enjoy.

This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn't require tons of effort and time. Sourdough bread feels like the ultimate in homestead baking. 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. I was surprised at how easy it is!

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