Our favourite sandwich loaf using sourdough starter! No that does not mean your loaf will taste sour. It just means you'll have delicious, healthy, fermented bread to enjoy! Be sure to check out my other videos to learn more, and if you have questions please comment below.
You can purchase our quick start Sourdough Starter from our Etsy site (@SourdoughhSam)
The recipe we are using in the video can be doubled, tripled or quadrupled.
Here is the recipe for one loaf;
- 300g warm water (not HOT water - it will kill your starter if you use HOT.. you want it between 95-100 degrees)
- 65g active starter (if you use our regular maintenance recipe for your starter this will work and give you just enough left over to use for your next feeding)
- 56g cane sugar, or honey
- 500g bread flour
- 20g oil (whatever oil you want, we always use avocado oil)
- 9g salt (yes you need the salt! not only does your body needdd it, it controls the fermentation process)
Instructions;
- Add water and active starter to bowl and mix together (you'll know the starter is good to go if it passes the float test; check out our other videos to see what it looks like)
- Add in bread flour, oil, salt and stir until a thick and shaggy dough forms
- cover and set aside for 30-60 minutes (I do this while we get ready for bed)
- Tuck in your dough and then let it sit overnight for 8-12 hours (until it has doubled in size at least)
- In the morning (or 8-12 hours later) pull out your dough on to a clean surface, stretching it out and folding it into a log, then roll it up into a loaf shape and place into a well buttered loaf pan
- dust the top and sides with flour and cover it until it rises to look like a loaf! (Depending on the temperature it will take anywhere from 2-8 hours.. I just cover it and bake it when it looks ready)
- once it looks ready bake it at 375 for 40 minutes
- give it about 10 minutes to cool, then dump it out onto a cooling rack
- if your not going to use it all within the next few days these loaves freeze really well. You can freeze it in a whole loaf or you can freeze it in slices (this is our favourite way)
**If there is but one thing you learn from sourdough and fermentation let it be this; temperature is KEY.. While it doesn't really matter what temperature your home is, the colder the dough the slower it ferments, the warmer the dough the faster it ferments! Hence why we put it in the fridge so when your dough needs to rise in the pan during the day if you have to go to work you could easily cover your loaf and then stick it back in the fridge to continue to rise until you get home and take it out to bake once you get home.
29 ноя 2022
