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Homemade sourdough bread
Homemade sourdough bread

Before you jump to Homemade sourdough bread recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Deciding to eat healthily has incredible benefits and is becoming a more popular way of living. Poor diet is a leading factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. There are more and more efforts to try to get people to lead a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most likely, a lot of people believe that it takes too much work to eat healthily and that they will need to drastically alter their way of life. It is possible, however, to make some minor changes that can start to make a positive impact to our daily eating habits.

To see results, it is definitely not essential to drastically alter your eating habits. Even more important than totally modifying your diet is just simply substituting healthy eating choices whenever you can. Eventually, you will discover that you actually prefer to eat healthy foods after you have eaten that way for some time. As you continue your habit of eating healthier foods, you will discover that you no longer want to eat the old diet.

As you can see, it is easy to start to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to homemade sourdough bread recipe. You can have homemade sourdough bread using 6 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Homemade sourdough bread:
  1. Prepare bread flour
  2. Provide sourdough starter (I use my Jasmine 😉💗)
  3. You need brown sugar
  4. Provide warm water
  5. Prepare salt
  6. Provide Some vegetable cooking oil
Instructions to make Homemade sourdough bread:
  1. Mix together bread flour, sourdough starter and water in a bowl.
  2. Add sugar and salt in and knead for 10 min.
  3. Dust some flour on worktop and continue knead your dough for another 15 min. The key is to fold your dough towards you then push back out then fold back in again. Use the palm of your dominant hand and put pressure on to your dough.
  4. Once your dough is ready it will have this ‘windowpane effect’. You can do this by stretching your dough until it is so thin that it becomes transparent when you lift it up against the window.
  5. Put the dough into a lightly oiled bowl, cover with a damp teatowel or clingfilm and leave to prove for 2½–3 hours. You won't notice as much of a rise in the dough as you would with a normal yeasted bread and it will take a lot longer to rest your dough.
  6. After leave it to prove, transfer your dough onto a surface and knock back. Portion the dough into two and shape into two ball shaped loaves. Put plenty of flour on top and place each loaf seam-side up in a bowl, cover your dough with tea towel.
  7. Make sure you have plenty of flour on top between your tea towel and your dough otherwise you won’t be able to turn it out as the tea towel will stick with your dough. Leave it to prove for 2-3 hours. At this point you can leave this the the fridge over night and take it out in the morning ready to bake.
  8. One your dough have been rested, take them out and use a sharp knife score 3 or 4 tkme on the top of the loaf (a very traditional way)
  9. Preheat the oven to 230 c or gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn your loaves out onto a baking tray. Bake for 35-40 minutes or until a good crust formed and the loaves sound hollow when you tapped on the base.
  10. Leave it to cool down completely before you cut it. I am so proud of my first homemade sourdough 😊🐾🍞

This small amount is super versatile depending on what flours you have in your pantry. I like to use einkhorn, spelt, red fife, or khorasan. Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven. Score the top of the bread. The dough will feel dry, rough and shaggy.

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