Easiest Way to Make Appetizing Very Strawberry Sourdough Bread

Easiest Way to Make Appetizing Very Strawberry Sourdough Bread Delicious, fresh and tasty.

Very Strawberry Sourdough Bread. Very Strawberry Sourdough Bread - Free download as Word Doc (.doc /.docx), PDF File (.pdf), Text File (.txt) or read online for free. Instead of using the yeast in my sourdough starter, grown from the yeast found in the air, on your skin, and on the flour, I cultivated the yeast growing on. A simple EASY recipe for No-Knead Sourdough Bread that takes very little hands-on time, rising overnight and bakes in the morning.

This recipe is a classic white sourdough bread that is suitable for complete beginners that have an active sourdough starter ready for bread making.

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You can have Very Strawberry Sourdough Bread using 8 ingredients and 12 steps. Here is how you cook that.

Ingredients of Very Strawberry Sourdough Bread

1. It’s of active 100% hydration strawberry yeast water sourdough starter.

2. You need of strawberry yeast water.

3. Prepare of salt.

4. It’s of GMP T65 flour.

5. It’s of fresh strawberries, pureed.

6. It’s of strawberry yeast water (divided into 10g + 23g).

7. It’s of NOTE:.

8. You need of You can replace all the strawberry yeast water with plain filtered water..

How did we determine the best?

Very sour… a bit too tangy for me. ★★.

Sourdough bread has become a favorite staple in our home.

It's versatile, nutritious, made with very few ingredients and relatively fool-proof.

Very Strawberry Sourdough Bread instructions

1. Dissolve 5g of salt with 10g of strawberry yeast water. Set aside..

2. Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes..

3. After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough. Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes..

4. Rest 30 minutes..

5. Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes..

6. Repeat step 5 three more times..

7. Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!)..

8. Take the dough from the fridge, pre-shape directly. Bench rest for 5 minutes. Then final shape and place the dough in the banneton basket..

9. Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes..

10. Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour..

11. Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C..

12. Cool the bread on wire rack completely before slicing..

Sourdough Breaks Down Gluten - Because sourdough bread has a longer rising/soaking time, this allows for the.

Our sourdough bread recipe takes two-to-three days, start-to-finish, and you'll mix this flour + water + starter mixture on the evening of the first night.

If you've ever read about sourdough bread before, you've probably come across the term "autolyse".

It sounds a little exotic and very mysterious, but.

What makes the sour in sourdough bread?