Sourdough Bread - Bread
This recipe for sour starter is original and can not be found in any book. Follow the recipe step by step and allow yourself to make this unique recipe to a tasty end.
Prep 5days Cook: 45 mins Total: 5days Servings: 20 Yield: 2 loaves
Chef Filip's Sourbread
1 ¼ cups all-purpose flour
1 ½ cups water
½ teaspoon malt powder
½ teaspoon honey
7 ½ cups bread flour
4 ¼ cups water
2 teaspoons malt powder
2 ½ cups sourdough starter
5 ⅛ cups bread flour
1 ½ cups water
¼ cup gluten
2 teaspoons malt powder
4 teaspoons salt
Bread Step 1 To begin the starter mix together 1 1/4 cups flour 1 1/2 cups water 1/2 teaspoon malt and 1/2 teaspoon of honey. Mix well cover and leave at room temperature for 24 hours. Repeat the process for days 2 and three. Step 2 On day four add to the starter: 7 1/2 cups of flour 4 1/4 cups of water and 2 teaspoons of malt. Mix well cover and keep at room temperature for 24 hours. Repeat this process the next day BUT only let the dough sit for 5 hours then refrigerate it. Be aware that your starter will stay usable for 5 days. After this period you will have to refresh the starter by taking 2 pounds of the batter and starting again from day 4. Step 3 At last the starter is complete and now we can make the bread! In a large bowl or in the bowl of a 5 quart stand mixer combine 2 1/2 cups of the starter 5 1/8 cups of bread flour 1 1/2 cups water 1/4 cup gluten 2 teaspoons malt and 4 teaspoons of salt. Mix everything together into a uniform dough. Turn the dough out onto a floured surface and knead until elastic about 15 minutes. In an electric mixer it should take about 9 minutes. For more experienced bread bakers the dough should pass the windowpane test: Stretch the dough between your fingers till you have a very thin membrane if the dough is elastic enough the membrane will not break or tear apart. Cover the bowl with a towel and let rest for 30 minutes. Step 4 Divide the dough into two equal pieces and form into rounds. Cover again and let rest for 1 hour. Step 5 Grease any pans you wish to use. Give the loaves their final shape - loaves baguettes or round and place onto the prepared pans. Let the loaves rise until double in size. Spritz with water occasionally to keep from drying. Preheat the oven to 475 degrees F (240 degrees C). Spray loaves generously with water. Step 6 Bake for about 45 minutes or until the loaf makes a hollow sound when tapped on the bottom. If after 20 minutes the loaves appear to be taking on too much color reduce the temperature to 425 degrees F (220 degrees C). After baking cool loaves on a wire rack. BON APPETIT!
Servings Per Recipe:20 Calories: 211.4 % Daily Value * Protein: 8.2g 16% Carbohydrates: 41.7g 14% Dietary Fiber: 1.7g 7% Sugars: 1g Fat: 0.9g 1% Saturated Fat: 0.1g 1% Cholesterol: 0.2mg Vitamin A Iu: 24.4IU 1% Niacin Equivalents: 5.6mg 43% Vitamin B6: 0.1mg 3% Vitamin C: 0.1mg Folate: 142.1mcg 36% Calcium: 22.6mg 2% Iron: 2.8mg 16% Magnesium: 15.9mg 6% Potassium: 112.4mg 3% Sodium: 474mg 19% Thiamin: 0.3mg 35% Calories From Fat: 7.8
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
|
recipesfull.net
Contact: [email protected]
Discover some of the finest recipes from around the world, crafted to bring delicious flavors straight to your home kitchen.
Disclaimer: All content on this website is for informational purposes only. For official dietary guidelines, allergen advice, or food safety standards applicable to your region, please consult directly with your local government health and food safety authorities (such as the FDA in the US or EFSA in Europe).