SOURDOUGH STARTER RECIPE - BBC GOOD FOOD
Learn how to make a bubbling sourdough starter using white bread flour and water. After feeding the starter for five days, you can use it to make a sourdough loaf
Provided by Barney Desmazery
Yield Makes 2 loaves (12-15 slices each)
Number Of Ingredients 1
- Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.
- Day 2: Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 3: Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 4: You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 5: The mixture should be very active now and ready for making your levain (starter). If it’s not bubbling, continue to feed it on a daily basis until it does. When it’s ready, it should smell like yogurt.
- You now have a starter, which is the base to the bread. You’ll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed – the process of pouring off half the starter and replacing it with new flour and water – to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water. The starter can now be used to make white sourdough bread.
HOW TO MAKE SOURDOUGH BREAD - BBC GOOD FOOD
Make a sourdough starter from scratch, then use it to bake a flavoursome loaf of bread with our simple step-by-step recipe.
Provided by Cassie Best
Categories Side dish
Total Time 1 hours 40 minutes
Prep Time 1 hours
Cook Time 40 minutes
Yield Makes 1 loaf
Number Of Ingredients 6
- First, make your starter. In a large bowl, mix together 100g of the flour with 125ml slightly warm water. Whisk together until smooth and lump-free.
- Transfer the starter to a large jar (a 1-litre Kilner jar is good) or a plastic container. Leave the jar or container lid ajar for 1 hr or so in a warm place (around 25C is ideal), then seal and set aside for 24 hrs.
- For the next 6 days, you will need to ‘feed’ the starter. Each day, tip away half of the original starter, add an extra 100g of flour and 125ml slightly warm water, and stir well. Try to do this at the same time every day.
- After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indicator that the starter is working.
- On day 7, the starter should be quite bubbly and smell much sweeter. It is now ready to be used in baking.
- Tip the flour, 225ml warm water, the salt, honey and the starter into a bowl, or a mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in the machine, until combined – add extra flour if it’s too sticky or a little extra warm water if it’s too dry.
- Tip onto a lightly floured surface and knead for 10 mins until soft and elastic – you should be able to stretch it without it tearing. If you‘re using a mixer, turn up the speed a little and mix for 5 mins.
- Place the dough in a large, well-oiled bowl and cover. Leave in a warm place to rise for 3 hrs. You may not see much movement, but don’t be disheartened, as sourdough takes much longer to rise than a conventional yeasted bread.
- Line a medium-sized bowl with a clean tea towel and flour it really well or, if you have a proving basket, you can use this (see tips below). Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
- Place the dough, seam-side up, in the bowl or proving basket, cover loosely and leave at room temperature until roughly doubled in size. The time it takes for your bread to rise will vary depending on the strength of your starter and the temperature in the room, anywhere from 4-8 hrs. The best indicators are your eyes, so don’t worry too much about timings here. You can also prove your bread overnight in the fridge. Remove it in the morning and let it continue rising for another hour or 2 at room temperature. The slower the rise, the deeper the flavour you will achieve.
- Place a large baking tray in the oven, and heat to 230C/210C fan/gas 8. Fill a small roasting tin with a little water and place this in the bottom of the oven to create steam. Remove the baking tray from the oven, sprinkle with flour, then carefully tip the risen dough onto the tray.
- Slash the top a few times with a sharp knife, if you like, then bake for 35-40 mins until golden brown. It will sound hollow when tapped on the bottom. Leave to cool on a wire rack for 20 mins before serving.
Nutrition Facts : Calories 245 calories, FatContent 1 grams fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 2 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.4 milligram of sodium
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BEST SOURDOUGH BREAD RECIPE - HOW TO MAKE ... - DELISH
Total Time 19 hours
Category dairy-free, low-fat, low sugar, nut-free, vegan, vegetarian, brunch, picnic, weeknight meals, baking, breakfast, brunch, side dish
- Autolyse: In a large mixing bowl, stir together flours and water with your hands until well combined. Cover and set aside in a warm part of your kitchen, ideally 78°, for at least 1 hour, up to 3 hours. Mix: Using your hands, add salt and starter to your dough and mix until well combined. Continue to work the dough by hand, using a shoveling motion to lift dough from the bottom up and let fall over itself until it becomes less sticky and can be picked up in one droopy piece, 3 to 4 minutes. (If dough still feels too slack, let rest for at least 10 minutes then continue to work the dough for 2 to 3 more minutes.) Bulk fermentation: This process will take 4 to 6 hours. Cover dough and set aside in a warm part of your kitchen for 30 minutes. After 30 minutes, perform your first set of stretch and folds: with wet hands, gently scoop up half of the dough from one side and lift up away from the bowl, then fold it over the remaining dough on the opposite side. Be firm but gentle: you want to lift until you feel tension from the dough but not until it tears. Turn the bowl a few degrees and repeat, working your way to stretch and fold around all 4 sides of the dough. It should now hold better shape than when you began. Gently flip the dough upside down so seams can rest underneath. Cover and let rest 30 minutes. Repeat stretching and folding every 30 to 60 minutes. As gluten develops, the dough will become tighter. Be gentle, do not force a fold if the dough is too tight. Instead, let it rest for a longer amount of time, up to 1 hour, before the next fold. Repeat the stretch and fold process until your dough feels like it can hold its shape, at least 4 sets. After the last set of stretch and folds, cover and let dough rest for at least 30 minutes, up to 2 hours. At the end of this bulk fermentation process, the dough should have risen between 20% and 50% in volume. Preshape: Gently loosen your dough from the bowl and turn it out onto a lightly floured surface. Flip the dough so that the smooth side is up. Dust dough lightly with flour. Using one floured hand and a bench scraper, pull dough towards you while rotating dough against the surface so that tension is developed across the top of the dough. Repeat this motion several times until your dough is smooth, plump, and round. Let rest uncovered for 10 minutes. Shape: Gently flip dough over so that the smooth side is facing down. With floured hands, you will fold the dough as if wrapping a package: lift the bottom side of the dough, stretch it a couple of inches toward you, and fold over most of the way towards the top side of the dough. Lift the left side of the dough and cross it over most of the way to the right, then lift the right side and cross it over to the left. Finally, lift the top side of the dough and fold it over all the way to the bottom, sealing the “package.” Flip the whole dough package over so that seams are facing down, pull dough towards you and rotate a few times to develop more tension across the loaf, then let rest uncovered for 2 minutes. Cold Proof: Heavily flour your banneton basket or a colander lined with a clean, lint-free tea towel. (Use more flour than you think you might need here to ensure the dough releases! You can always brush off excess before baking.) Using your bench scraper, gently reach under the dough and flip the smooth side into your free hand and transfer dough into the floured basket, smooth side down. Lightly flour the top of the dough, then place basket in a plastic bag and seal tightly. Let rest at room temperature for 15 minutes, then transfer to the fridge for 12 to 16 hours. Bake: Place a Dutch oven into the center of your oven and preheat oven to 500°. Once preheated, using long oven mitts, remove pot from oven and sprinkle bottom of pot with a generous layer of cornmeal or sesame seeds. Flip your dough upside down into the pot so that the smooth side is facing up. Use a pastry brush to brush off excess flour. Using a razor, sharp knife, or a pair of scissors, make one or more cuts across your dough to allow for expansion during the bake. Cover Dutch oven with a well-fitting oven-safe lid and bake for 20 minutes. Lower oven to 475° and bake covered for 10 minutes more. Uncover Dutch oven and continue baking until loaf is a dark caramel color, about 25 minutes. (Internal temperature of loaf should reach 208°.) Cool: Let cool inside pot for 5 to 10 minutes, then transfer to a cooling rack. Let loaf rest for at least 1 hour (preferably 2 hours) before slicing.
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