Home Baked Sourdough Bread Recipe (No Starter Needed) @cookinglayers
**Disclaimer: I’m not a Professional baker, this recipe is the one I do very often and 9 times out of 10 comes out great. Like today you will see that because after overnight cold rise(fermentation) I left it out for 1 hour only and that might not have been enough proofing, for the bread to grow to its max and have the traditional looking air pockets inside!
-If you do a cold rise (like I did) just make sure you leave it out for at least couple of hours at room temp. just to warm up enough and ease the dough!
This recipe has a 12-14hr overnight rise resting time.
-For this recipe I use the recipe of 500g loaf.
•flour (white) -420g
•flour (wholemeal) for texture & flavour -80g
•water -350ml (75% hydration)
• Dry yeast -7g
•salt-10g
• Start by mixing in a bowl both flours, in a jug add the yeast and salt and mix with the water (warm).
• add the water to the flour mixture and incorporate well until all the ingredients are combined.
• if the dough appears to liquid add some more flour dusting while mixing it, keep kneading the dough for around 5 minutes and keep covered in a bowl for a 45-1hr.
• for the second time mixing fold the dough and leave to rest again for about 1-2hr until risen to maximum.( for sourdough leave to rise in the fridge overnight 8-10hr)
•for the final rise shape the dough in the desired shape and leave to rise for about 30-min.
• bake in a steaming and preheated oven at 220 C for 45-55min until it reaches the desired colour.
#cookinglayers #baking #homebaking
source
