Slow Living Silent Vlog | Last Days of Summer | Simple Sourdough Bread Recipe | Cottagecore ASMR
Today, I'm sharing my sourdough bread recipe, which I tried to keep as simple as possible. That way, we are able to enjoy fresh bread with the benefits of sourdough very often in our home! It is thought to be difficult to make, but it really isn't. It only takes some time and practise to get used to it. Also, everyone will love it so it's all worth it. I hope you try it! If you have any questions, leave me a comment, I would love to help!
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~Iris~
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🍞Sourdough Bread Recipe (Simple Version):
300 ml warm water
150 grams Sourdough starter fluffy and bubbly
All purpose flour of good quality, as much as you need for a slightly firm dough (about 450 grams)
10 grams salt
I start in the morning by feeding the starter. I usually add about as much as I will need so that it is regularly renewed. At noon it is usually ready. I first put the salt in a large bowl, add water and mix well by hand to dissolve the salt. Try to dissolve it as best as possible because the dough might not rise otherwise. Also, the water should be lukewarm (not hot) for the same reason. I add the starter and mix again by hand to dissolve before adding the flour which I put at the end. I don't measure the flour but I put as much as needed to have a dough that won't stick to the hands and is relatively firm. For a better result, add hard flour or anything else you prefer (whole wheat, etc). I mix it a little with my hands, until the dough is formed. No need for regular kneading. You can also use a mixer. I wrap the bowl with a plastic bag and close tightly. I leave in warm place until the evening. You can "work" it a little in between (every hour about 2-3 times), putting the edges under and see how the dough gradually becomes more elastic and firm. I don't add ANY additional flour. At night, before I go to sleep, I put it in the fridge (in the summer). The next day, I take it out an hour before I bake it. I knead it on a surface and give it the shape I want. Dough from the refrigerator is stable and easier to work with. Again I do not add any additional flour. If it feels sticky, you can add a little water to your hands and to the surface you knead it. Not too much, though, because it might soften the dough. I work by putting the edge of the bread underneath with the tip of my hand (see the process in the video). You can also start by rolling out the dough on the surface in a square shape. Again it is not necessary, but it helps to make the bread fluffier. As soon as it is ready, I put it on a parchment paper and leave it for 40 minutes to an hour to rise, after covering it with a towel. 10 minutes before it goes into the oven, I turn on the oven to the maximum and put the container I will use to bake the bread empty in (it must have a lid on). Then, I put the dough in the hot pan, after flouring it a little and making a slightly deep line. This will be the point that will open while it rises so that the bread keeps its shape. We can also make various designs. I use a knife for this. If you have a razor, it is more convenient. I reduce to 170, leave for 40 minutes with the lid on and about 10 minutes without it.
My oven is generally powerful, adjust the time based on yours. The bread is ready when it has a nice color and when it sounds like it is "hollow" if you tap it a little from the bottom (about 1 hour in the oven in total). Wrap with a towel or tablecloth for at least 30 minutes before eating. It needs to cool down a bit to cut properly.
*Each oven is different, so baking time and temperature may need to be adjusted.
*The time it takes for the bread to rise and the sourdough to get ready depends on the temperature of your home. In the summer everything happens faster but in the winter it might take more time.
*If you are not familiar with sourdough, add a teaspoon of yeast. That way it will definitely rise and won't go to waste if it doesn't work out the first time. Little by little, start reducing the amount of yeast until you are using only sourdough.
*At night I put the dough in the fridge only in the summer. In the winter I leave it on the counter top because the temperature of the house drops quite a bit. If your house is equally warm during the night, you might need to refrigerate it.
Chapters:
0:00 Introduction
0:55 Sourdough Bread Recipe
6:46 Prepping Dinner
