Sourdough Bread. Angelic Bakehouse makes the best tasting sprouted whole grain bread. Our facility and products are free of milk, eggs, fish, tree nuts, peanuts, soy, & sesame. Here is a great recipe for authentic German Sourdough Bread.

According to some people, cooking is indeed work which is quite easy. Besides they are indeed happy cooking and have ability cooking that is very good, they are also creative in integrating each dish so that it becomes food delectable. But there are those who cannot can cook, so they must learn and see recipes that are simple to follow.

Autolyse: In a large mixing bowl, stir together flours and water with your hands until well combined. Sourdough Bread This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp. It has a crisp crust and distinctive sourdough flavor from the "starter" yeast mixture you stir up in advance.

You can cook Sourdough Bread use 6 ingredients and 15 the steps. Here guides how you make it.

The main ingredient Sourdough Bread as follows:

Provide 8 oz of "Fed" Sourdough Starter.
Provide 12 oz of warm water (100-110F).
You need 2 tsp of active dry yeast.
Prepare 1/2 oz of sugar.
Provide 2 1/2 tsp of salt.
Prepare 21 1/4 oz of all-purpose flour (or bread flour).

How to Store Simple Sourdough Bread. Do not store it in the refrigerator. Instead, keep it covered with a towel or in a zipped plastic bag someplace that is relatively cool. A bread box also works well.

Instructions Sourdough Bread

Combine all ingredients in mixer. (Referred to as "straight dough method").
Ensure to scrape down sides of bowl to ensure all ingredients get incorporated..
With dough hook, mix on medium low speed (2 or 3 depending on mixer) for about 8-12 minutes until a nice soft dough ball forms. This develops gluten in the bread. Dough should pull away from sides of bowl (known as cleanup stage).
Dough should be tacky feeling. If it seems to tacky, add small Mounts of flour a little at a time while kneeding. Don't add to much extra.
Note: I add more starter than what recipe calls for; I put about 10-12 ounces of starter based on how I feel, how my starter smells and looks, and just because I can, I started adding more on occasion to experiment to see how different the bread turns out. To me a little more starter makes bread turn out better. Feel free to give it a go if you feel daring..
Place dough into a large lightly greased bowl and tightly cover with plastic wrap..
Allow dough to rise until doubled in bulk, about 90 minutes..
Gently divide dough in two. It will deflate a little..
Gently shape the dough into two oval loaves, or for longed loaves, two 10" to 11" logs or baguettes. Place on a lightly greased or parchment lined baking sheet. Cover and let rise until very puffy, about 1 hour,.
Note: I used two cloche to do bread in. This is a stone container that will give that stone oven bake to the bread and gives a great crust to it. I make my two logs and place in stone cloche then cover for the second rise. After rise I remove top, cut my slashes on top And lightly spray water from a spray bottle then recover for the bake. This creates a steam that helps develop bread and crust..
Preheat oven to 425°F..
Spray loaves with lukewarm water. Cut 2 or 3 slashes diagonal across top. Don't go to deep.
Bake bread 25-30 minutes. If using cloche, uncover for last 5 minutes of bake to allow crust to be one a deep golden brown.
Remove from oven and cool on rack before cutting.
Enjoy!!!.

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It uses biological leavening rather than using cultivated baker's yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities. Sourdough bread is made entirely using wild yeast — with a strong, active sourdough culture of wild yeast, you won't need any commercial yeast at all. Wild yeast need a little more coaxing and works a little more slowly than commercial yeast, so sourdough breads are normally mixed, shaped, and baked over the course of a day, or even.