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Easy Sourdough Bread
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Easy Sourdough Bread

15 uVoor 1Nutri-Score B€
van @taralynntiktoks2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

1 persoon
  • all-purpose flour (for feeding the starter)Granen120 g
  • purified water (lukewarm, microwaved about 20 seconds)Dranken180 ml
  • sourdough starter (refrigerated, unactivated, for feeding)Overig160 g
  • activated sourdough starter (bubbly and active)Overig160 g
  • water (for the dough)Dranken300 ml
  • bread flourGranen500 g
  • sea saltKruiden en specerijen10 g
  • flour (for dusting the work surface and the proofing basket)Granen30 g

per portie

Voedingswaarden

2.308kcal

Koolhydraten
480 g
Eiwitten
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Vetten
12 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom
  • Keukenweegschaal
  • Braadpan
  • proofing basket
  • Oven
  • Magnetron

stap voor stap

Bereiding

  1. Activate the sourdough starter

    • Microwave the purified water for about 20 seconds until lukewarm.
    • Mix the all-purpose flour and water in a jar, then stir in the refrigerated sourdough starter.
    • Leave the jar by a window for 4.5 to 6 hours until the starter is bubbly and active.
    Stap 1

  2. Mix the dough

    • In a bowl on a scale, whisk the activated starter with the water until it looks like milk.
    • Add the bread flour and sea salt and mix everything really well.
    Stap 2

  3. Rest the dough

    • Cover the bowl and let the dough rest.
    Stap 3

  4. First stretch and fold

    • Pull the corners of the dough into the middle, in the bowl, until the dough becomes tough and hard to pull.
    Stap 4

  5. Rest again

    • Cover the dough and leave it to rest.
    Stap 5

  6. Second stretch and fold and bulk proof

    • Pull the dough back into the center, leaving it in a ball.
    • Cover and proof in a warm spot by a window until the dough doubles in size.
    Stap 6

  7. Final fold and short rest

    • Do one last stretch and fold, pulling everything into the center and forming a ball.
    • Cover and let it rest.
    Stap 7

  8. Shape the loaf

    • Turn the dough out onto a floured counter and stretch it into a long rectangle.
    • Roll it up, then keep forming a ball by pulling the dough towards you and tucking the edges underneath.
    • Add any fillings at this stage if you like.
    Stap 8

  9. Cold proof

    • Line a floured proofing basket with a floured tea towel and place the dough smooth side down, pinching the edges and dusting with a little flour.
    • Refrigerate overnight for cold proofing.
    Stap 9

  10. Score and bake

    • Take the bread out of the refrigerator and score it to give it an ear.
    • Bake in a preheated oven at 475 °F with the lid on.
    • Remove the lid and bake until golden and crispy, watching closely as ovens vary.
    Stap 10

  11. Cool before slicing

    • Let the loaf cool completely before slicing.
    Stap 11
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