#sourdoughrecipe
SAME DAY SOURDOUGH BREAD Full Recipe + Step-by-Step Tutorial 📌 INGREDIENTS (1 LOAF): - 125g active sourdough starter, 100% hydration (1 cup + 1 Tbsp) - 320g water (1⅓ cups) - 500g unbleached bread flour (4 cups) - 10g salt (1¾ tsp) 📌 STEP-BY-STEP INSTRUCTIONS: 1. MIX YOUR DOUGH Combine your starter and water in a large bowl. Mix until the starter is mostly dissolved. Add flour and salt. Mix until combined. ✨IMPORTANT: Bulk fermentation starts NOW! 2. BUILD STRENGTH Right after mixing, wet your hands and spend a few minutes working the dough. 3. REST FOR 1 HOUR Cover your bowl and let your dough rest at room temp. for 1 hour. 4. STRETCH & FOLDS / COIL FOLDS Do 3 sets of coil folds or stretch and folds, spaced 30 minutes apart. Cover dough in between each set. 5. FINISH FERMENTING Cover dough and let it finish fermenting at room temp. ✨ How long this takes will be different for everyone depending on the temp of your environment/dough, starter strength, etc. 6. SHAPE Gently dump your dough out and shape. 7. OPTIONAL FRIDGE REST While your oven preheats, you can put your dough (covered) in the refrigerator. 8. SCORE & BAKE Preheat your oven and empty Dutch oven to 450°F for 30-45 minutes. Bake at 450°F: - 30 minutes covered - 8-15 minutes uncovered, or until golden brown 9. COOL + SLICE Let loaf cool for at least 1 hour before slicing. #sourdough #sourdoughstarter #sourdoughbread #sourdoughrecipe #sourdoughbaking
B R Y N N | TheSourdoughNerd99,400 просмотров • 4 дней назад
My Sourdough Guide is finally here! 🌾🍞 I know sourdough can be incredibly temperamental. Every time I post about it, I’m flooded with questions asking about my method… so I’ve made an in-depth guide with step-by-step videos to help you along the way. You can grab it in the 🔗 in my profile now! I can’t wait to see your loaves 😌 Once you’ve made your sourdough, you can use it to make this delicious French Toast. Ingredients: 2 slices thick cut sourdough 3 eggs 1/2 tsp cinnamon Pinch ground nutmeg Pinch sea salt Dash of milk Topping — fresh berries, whipped cream, honey, or anything you like best! Beat the eggs, spices, salt and milk together in a shallow bowl, then add in the bread and push it down to submerge. Flip the bread over and make sure it’s well coated in the egg mixture, then leave it in the bowl for a few minutes so it can soak up as much as possible. Meanwhile, heat a skillet or frying pan over medium heat. Add a knob of butter and once melted, use a fork to carefully lower in the bread. Allow it to cook for a few minutes on each side until all the egg is cooked and it’s looking golden brown and crispy. Transfer to a plate and top with whatever you like— there’s no sugar in the egg mixture, so if you like sweet French toast, drizzle it with honey or maple syrup. Dig in while it’s warm and enjoy! . . . #cookingfromscratch #sourdough #sourdoughrecipe #sourdoughbread
fromscratchwithbob2,800,000 просмотров • 3 месяцев назад
just a whole lot of flour, starter and patience turning into fresh bread. somehow i still never get tired of watching this process from start to finish. 4 classic loaf tin loaves 9x5 1,380 g water 400 g active sourdough starter 1,900 g bread flour 40 g salt for 1 loaf: 345 g water 100 g active starter 475 g bread flour 10 g salt mix water and starter together, then add flour and salt and mix until everything is incorporated. cover and rest for 1 hour. do 3-4 sets of stretch and folds about 30 minutes apart. cover and let bulk ferment until the dough has noticeably risen and looks puffy with bubbles around the edges. divide into 4 equal portions, about 900g each. shape and place seam-side down into loaf tins. cover and let proof until ready to bake. you can bake the same day or refrigerate and bake later depending on your timing. bake at 425°f covered for about 40 minutes, then uncover for 5 minutes until golden and the internal temperature reaches about 205°f. cool completely before slicing. #sourdoughbread #sourdoughrecipe #sourdoughforbeginners #breadmaking #homemadebread
shelly’s cozy carbs650,100 просмотров • 1 месяц назад
you guys have been asking to get to know me a little better, so I thought we could chat while I shape 3 dozen of my favorite buttery sourdough dinner rolls! 🤎 these are seriously so soft and fluffy! here’s my recipe for one dozen! buttery sourdough dinner rolls (12 rolls) 200g active sourdough starter 300g warm whole milk 1 large egg 30g honey 15g granulated sugar 60g softened unsalted butter 500g all purpose flour 20g nonfat dry milk powder 10g salt egg wash: 1 egg yolk + a splash of milk for finishing: melted butter instructions: 1. combine all the wet ingredients, including the starter, milk, egg, honey, sugar. 2. add the flour, nonfat dry milk powder and salt. mix everything together and knead in softened butter for 5–8 minutes until the dough is smooth and elastic. 3. cover and let bulk ferment until noticeably risen and puffy. I mixed mine around 2 am and let them ferment overnight. no stretch and folds needed! 4. divide into 100g portions, shape into smooth balls and arrange in a greased 9x13 pan. 5. cover and let proof again until soft and puffy. mine took about an hour. 6. brush with 1 egg yolk mixed with a splash of milk. 7. bake at 350° for approximately 20 minutes, then tent loosely with foil and bake another 5–7 minutes, until the centers reach 190° internally. 8. brush with melted butter as soon as they come out of the oven! #sourdough #sourdoughrecipe #sourdoughdinnerrolls #homemadebread #sourdoughbaking
shelly’s cozy carbs509,400 просмотров • 1 месяц назад
🍞 Fluffy Sourdough Sandwich Bread Ingredients * 250g active sourdough starter * 720g warm water * 40g honey (or sugar) * 1,000g bread flour * 20g salt * 60g olive oil (or softened butter) Instructions 1. Combine the starter, warm water, and honey(or sugar) until smooth. Add the flour and salt, then mix until no dry flour remains. Work in the olive oil (or butter) until fully incorporated. 2. Cover and rest for 30 minutes. Perform 3 sets of stretch and folds, spaced 30 minutes apart. 3. Let the dough continue rising until puffy and roughly doubled in size. 4~6 hrs depending on the temp. of your house 4. shape into a loaf and place into a greased loaf pan. 5. Final proof (choose one): • Same day: Cover and let rise at room temperature for 2–4 hours. • Cold ferment: Cover and refrigerate for 8~24 hours. When ready to bake, let it sit at room temperature while the oven preheats, until slightly puffy. 6. Bake: Bake covered at 375°F (190°C) for 35-40 minutes. Remove the lid and increase the oven to 400°F (205°C). Bake for another 5–10 minutes, or until the top is deeply golden brown. 7. Let the loaf rest in the pan for 5–10 minutes, then transfer to a wire rack and cool completely before slicing. ✨ For the softest slices, wait until the bread is fully cooled before cutting into it. ❄️ Freezing Instructions Once the loaf has cooled completely, slice it and place the slices in a zip-lock bag or airtight freezer-safe container. Freeze for up to 3 months. When you're ready to enjoy it, thaw a slice at room temperature for a few minutes or pop it straight from freezer into the toaster. It tastes just as soft and fresh, making it perfect for quick sandwiches or morning toast. 🍞 #sourdoughsandwichbread #sandwichbread #sandwich #sourdoughrecipe #homemadebread
Kramer Kitchen1,700,000 просмотров • 4 месяцев назад
loaf it or leave it - episode 3 this week we turned s’mores into sourdough. a honey-graham inspired dough loaded with chocolate, graham crackers and mini marshmallows! the marshmallows definitely melted into the dough more than i expected, but the flavor was So good! soft crumb, melty chocolate + all those toasted s’mores flavors. we’re loafing it. 🤎 s’mores sourdough 350 g water 100 g active sourdough starter 25 g honey 15 g packed brown sugar 1 tsp vanilla bean paste 475-500 g bread flour - start with 475 g 8 g salt 1/2 tsp cinnamon inclusions 125 g semisweet chocolate chips or chopped chocolate 75 g mini marshmallows 50 g graham crackers, broken into small pieces mix the water, starter, honey, brown sugar and vanilla. add 475 g flour, salt and cinnamon and mix until combined. add additional flour only if your dough needs it. cover and rest 45-60 minutes. at the first stretch and fold, gently flatten the dough in the bowl. evenly distribute the chocolate, marshmallows and broken graham crackers, gently dimple them into the dough, then stretch and fold the dough over the inclusions. continue with 2-3 gentle stretch and folds about 30 minutes apart. bulk ferment until the dough is airy and has risen approximately 50-60%. gently shape without adding additional filling, place into a loaf tin and proof until puffy. bake at 425°f covered for 40-45 minutes. uncover and top with a few additional mini marshmallows, chocolate pieces and broken graham crackers. bake another 3-5 minutes, watching closely so the topping doesn’t burn. I think this would be fun cool before slicing. #sourdough #sourdoughbread #smores #sourdoughrecipe #inclusionsourdough
shelly’s cozy carbs347,600 просмотров • 2 месяцев назад
I turned margaret into a pumpkin! same classic round sourdough recipe I always use, just a little kitchen twine to give her that cute pumpkin shape! I finished her off with a cinnamon stick for the stem and a fresh basil leaf. sometimes it’s fun to make something a little different with a recipe you already love! my classic round sourdough recipe 365 g water 100 g active sourdough starter 525 g bread flour 10 g salt mix the water and starter, then add the flour and salt. cover and rest for 1 hour. complete 3-4 sets of stretch and folds, about 30 minutes apart. let bulk ferment until puffy, airy, and showing signs of fermentation. shape into a round and place in a floured banneton. cold proof overnight, or refrigerate until firm enough to handle. to make the pumpkin shape cut 4 pieces of food-safe, oven-safe cotton kitchen twine, approximately 24 inches long each. lightly oil the strings and arrange them across your parchment paper, crossing in the center. place your dough in the middle, bring the strings up, and tie loosely at the top to create 8 pumpkin sections. preheat your dutch oven at 500°f for 45-60 minutes. lower to 425°f and bake covered for approximately 35 minutes, then uncovered for 10-15 minutes, until the internal temperature reaches 205°f. let cool, carefully remove the strings, and add a cinnamon stick and basil leaf to finish your little pumpkin! #shellyssourdough #sourdoughbread #pumpkinshapedsourdough #sourdoughrecipe #fallbaking
shelly’s cozy carbs93,200 просмотров • 19 дней назад
Its just bread, dont let it intimidate you!🙌🏻recipe👇🏻 200g active starter 1060g King Arthurs unbleached bread flour 780g filtered water 20g salt (Makes 2 loaves) #sourdough #sourdoughbread #sourdoughrecipe #sourdoughstarter #sourdoughforbeginners #sourdoughbaking
Lauryn Chayce1,400,000 просмотров • 1 год назад
This is the kind of recipe that makes your whole kitchen smell amazing. 🤎🍎 Get the free recipe on my blog! Link in my bio or google search Country Roads Sourdough Caramel Apple Focaccia. #caramelapple #fallflavors #appleseason #sourdoughrecipe
Country Roads Sourdough Shop116,400 просмотров • 3 месяцев назад
If you saw my new book, Easy Sourdough On Any Schedule, you know I'm all about making sourdough fit into your life. With that being said...did you know you can bake sourdough bread with just a loaf pan? No dutch oven or banneton needed! #sourdoughbread #sourdoughloaf #sourdoughbaking #sourdoughrecipe
Kate | The Pantry Mama74,500 просмотров • 3 месяцев назад
The secret to great tasting sourdough… My master recipe is pinned to the top of my page! #creatorsearchinsights #sourdoughrecipes #rye #ryeflour #sourdough #sourdoughtips #sourdoughstarter #activestarter #sourdoughscoring #sourdoughbaker #sourdoughtutorial #sourdoughtipsandtricks #sourdoughbread #sourdoughhowto #beginnersourdough #sourdoughbeginner #sourdoughforbeginners #sourdoughbaking #allaboutsourdough #foodietok #breadmaking #foodtiktok #doughrecipe #bakingtips #homemadebread #breadrecipe #sourdoughrecipe #breadbaking #MakingBreadAtHome #artisanbread #BreadmakingForBeginners
Muscle Momma Sourdough363,600 просмотров • 1 год назад