3 day Sourdough loaf. In a (preferably non-metal) bowl, combine the pre-ferment ingredients, stirring well. Baking a healthy and nourishing loaf of sourdough bread — with your own sourdough starter — is gratifying, to be sure, but what if you're not home all day to check in on the long-fermented dough? I mean, some of us do have to work, right?
According to all people, cooking is indeed something which is quite easy. Besides they are indeed like cooking and have will cooking that is very good, they are also creative in processing each dish so that it becomes food delicious. But there are those who cannot can cook, so they must ask and see recipes that are simple to follow.
The Best Beginner Sourdough Bread Recipe This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions.
This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn't require tons of effort and time.
A quick recipe video to show the key steps in preparing an baking sourdough bread.
You can make 3 day Sourdough loaf use 4 ingredients and 12 the steps. Here guides how you make it.
The main ingredient 3 day Sourdough loaf as follows:
- Prepare 300 g of Sourdough starter.
- Prepare 650 g of strong white flour.
- You need 12 g of salt.
- Provide of Lots of water!.
Having a fresh loaf ready to eat first thing is tricky. It won't appear to rise upwards that much, but will relax and expand. This is the most satisfying baking I've ever done. I was very lucky to get a fully matured sourdough starter.
Instructions 3 day Sourdough loaf
- Sunday night: Take your starter out of the fridge..
- Monday morning: Feed the starter with 150g flour and 150ml water. Leave somewhere warm in a container big enough for expansion..
- Monday evening: Make a poolish. Mix 300g of starter, 250g flour and 200ml water in a big mixing bowl. Leave out overnight somewhere warm..
- Tuesday morning: Add 250g flour to the mix!.
- 45 minutes later: Add 12g of salt and then knead for 15 minutes. Don’t add extra flour, keep it wet. Form a ball in the bowl. Cover loosely and put in fridge..
- Tuesday evening: Bash into a ball, keep folding ends under. Put dough into well floured banneton or bowl lined with a well floured tea towel. Put in fridge..
- Wednesday morning: Baking time! Preheat oven to 220c..
- Add a pizza stone and large oven proof dish to the oven to warm up for 15 minutes..
- Add dough to pizza stone and cut a deep gash with serrated knife..
- Put upside down dish on top and bake for 40 minutes..
- Take dish off and bake for 10-20 more minutes to brown (keep an eye on it!).
- Rest for an hour before eating (sorry!).
This works for me because I always make the same size loaf. I only feed my starter once a day. I've been searching around for help and read skipping because the starter maybe isn't hungry. Brush the top of the dough with some milk. You can add seeds to the top of the loaf at this point.