Easiest Way to Cook Appetizing Sourdough bread

Sourdough bread. Get Sourxough Bread today with Drive Up, Pick Up or Same Day Delivery. Tangy, chewy sourdough bread is a lot easier to make than you think. Plus, it's a great project when you have time on your hands…and no yeast handy.

It has a crisp crust and distinctive sourdough flavor from the "starter" yeast mixture you stir up in advance. 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 4 ingredients and 13 steps. Here is how you cook that.

Ingredients of Sourdough bread

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

A bread box also works well. If you want to freeze the bread, be sure to let the bread cool completely before freezing!. Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It uses biological leavening rather than using cultivated baker's yeast.

Sourdough bread instructions

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.

The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities. 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. Add milk and softened butter or margarine.