Beginner Sourdough Slicing Bread-video

This recipe will show anyone how to make great sourdough bread at home with very little effort and without jumping thru hoops all day. I include the resources to get the few tools I use to make it, you can likely find these items locally or on Amazon. I make this bread for our family and for several other families in the neighborhood it works well every time.

Tools I use: you can find cheaper ones too, you do you (not affiliate links!)

Scale- https://a.co/d/i5ShBSG

Pans-https://a.co/d/gGBZJuc

Dough Scraper- https://a.co/d/gfkSjKT

Metal Bench Scraper-https://a.co/d/gfkSjKT

Danish Dough whisk-https://a.co/d/hhCqqDw

Anthony’s Diastatic Malt Powder -https://a.co/d/g1ESclA

Beginner Sourdough Slicing Bread

Beginner Sourdough Slicing Bread

Author:
This recipe will show anyone how to make great sourdough bread at home with very little effort and without jumping thru hoops all day.

Ingredients

  • 580 g filtered room temp water
  • 153 g active sourdough starter ( should double in 3 hours after feeding and float)
  • 85 g Einkorn or other whole-wheat flour
  • 765 g bread flour ( I use Central Milling or King Arthur)
  • 15 g Diastatic Malt Powder (malted barley for color)
  • 18 g kosher salt

Instructions

  1. Make Dough: ( I prefer my stand mixer) I start about 4 pm or right after dinner
  2. add water and starter to a large bowl or to a bowl of a stand mixer, and mix together
  3. add all flour and malted barley
  4. using a dough hook, mix for 2 minutes or until you don't see any flour that is dry
  5. cover and let sit for 1 - 2 hours
  6. add salt over the surface of the dough and mix for a few minutes using the dough hook, cover with plastic film and let rest 1 hour
  7. stretch the dough as per the video, you can do this a few times if you prefer but I usually do it just once.
  8. let the dough sit at room temp for 3-4 hours, then refrigerate overnight
  9. the next day about 1 pm, remove the dough and divide and shape it as per video, let place it into pans that have been sprayed with coconut oil spray.
  10. let rise in a warm oven covered until it rises slightly above the pan
  11. heat oven to 450 degrees, place both loaf pans on a baking sheet with space in between, and place into oven for 25 minutes
  12. turn the oven down to 425 and bake another 20 minutes or until internal temp is over 200 degrees. Place bread on a rack for 3-4 hours before cutting
  13. store in the fridge or If freezing, needs to be completely cool, then be wrapped in foil then placed into freezer bag ( 1 gallon size)
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keith snowComment