Simple sour dough bread. Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. Find Great Deals Now! this IS plain and simple. To me the beauty of using starter is *not* needing the yeast.
This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn't require tons of effort and time. Traditional sourdough bread uses only sourdough starter culture, a natural yeast. You can have Simple sour dough bread using 4 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Simple sour dough bread
- Prepare 6 cups of all purpose flour.
- It’s 1/2 tsp of instant or active dry yeast.
- It’s 2 1/2 tsp of salt.
- You need 2 2/3 cup of warm water.
But natural leavening is much fussier than commercial yeast. A sourdough bread starter is a simple combination of flour and water, miraculously (well, with a bit of chemistry) turned into a live culture with naturally occurring yeasts and bacteria (the good kind) present in your kitchen. Like a good wine, each starter has it's own terrior, making your bread unique. Simple Sourdough Bread Sourdough bread is one of those loaves of bread I always get from the bakery or in the bakery department at my local grocery store.
Simple sour dough bread step by step
- In a large bowl combine dry ingredients. Add water, stir until ingredients are well incorporated; the dough should be wet and sticky.
- Cover the bowl with plastic wrap. Let dough rest 12-24 hrs on the counter at room temp. When the surface of the dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready..
- Lightly flour your work surface. Shape dough into flat round, dont knead. Flip over to ensure both sides are floured. Place on parchment paper and drop into dutch oven with lid..
- Place dutch oven into cold oven, preheat to 425. Once oven reaches 425, bake for 40 min. Uncover bake for 10-15 min until crust is desired colour..
- Lift parchment paper out of pot, cool on rack.
It's also my bread of choice (when it's an option) at my favorite restaurants. There is just something special about the somewhat fermented taste of it. Add Active Starter and Water to large mixing bowl, and stir with wooden spoon. Then add Bread Flour and Sea Salt to bowl, and stir into a shaggy dough. After stirring well with a wooden spoon, get your hands in there to finish combining the dough.