Delicious Everyday Sourdough Bread Recipe Heartbeet Kitchen

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Instructions. Add all ingredients together in the bowl of a stand mixer with dough hook. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The dough will be sticky and doesn't quite form a ball. (If making by hand, knead for about 10 minutes.)

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Add: 500 g bread flour (such as King Arthur) 10 g fine sea salt. Squish the mixture together with your hands until the flour is fully absorbed. The dough will feel dry, rough and shaggy. Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest or 'autolyse' for about 30 minutes.

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Sourdough bread is made through fermentation, using the yeast naturally present in flour.. one medium slice of sourdough bread made with white flour and weighing approximately 2 ounces (59.

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Here is our full, step-by-step guide to making a sourdough starter from scratch: Mix equal weights flour and water in a clean plastic container that is at least 1 quart in volume. We recommend starting with 4 ounces all-purpose flour (3/4 cup plus 2 tablespoons) and 4 ounces water (1/2 cup).

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"For those who may not have the time to make sourdough bread from scratch, there are store-bought options available like Whole Foods Market Sourdough," shares Brooke Baird, RDN, LD of Simply Divine Nutrition, LLC. Whole Foods makes a high-quality, nutritionally balanced sourdough that packs in 2 grams of fiber and 7 grams of protein per serving.

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Step 1: Make the sourdough starter. Combine the dry yeast with the water. Whisk in the sugar, flour, and salt. Let sit uncovered on the counter for 4-6 days. Whisk 4-5 times daily. Step 2: Scald the milk in a small saucepan. Stir in the sugar to dissolve. Let cool to lukewarm.

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Score the surface decoratively with a sharp knife. Carefully remove your very hot Dutch oven from the oven and quickly transfer the loaf with the parchment paper into the pot. Put the lid back on and bake, covered for 20 to 25 minutes. Then simply remove the lid to release excess moisture (steam).

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Step 2: mix the dough. Once the starter has doubled in size, transfer it to a large bowl along with 350 grams of water. Stir the two together with a stiff spatula to distribute the starter evenly in the water. Next add 500 grams of bread flour and 10 grams of sea salt to the bowl.

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Take 2 ounces of your starter (1/4 cup lightly packed), tear it into pieces, and feed it 2 ounces (1/4 cup) room-temperature water and 4 ounces (a scant cup) of unbleached all-purpose flour. Mix and knead everything together to form a fairly smooth dough. Remember this ratio: 1 part starter : 1 part water : 2 parts flour.

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Add 2 cups of flour at a time, mixing gently, and let rest for 10 to 15 minutes to allow the flour to absorb water. This also helps feed your leavening. After 10 or 15 minutes, add two more cups and wait 10 to 15 minutes. Finally, add one more cup for a total of 5, cover, and allow to rest for 30 minutes to 1 hour.

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Sourdough Bread for Beginners | The Best Golden Sourdough Bread Loaves Recipe. Along with the sourdough bread recipe, I'll be sharing tips and tricks to perfecting this sourdough bread and some fun ways to jazz it up. Sourdough bread is simple, and once you get the hang of it, you'll naturally get more daring with the process.

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29.43g. Protein. 4.99g. There are 155 calories in 2 ounces of Sour Dough Bread. Calorie breakdown: 10% fat, 77% carbs, 13% protein.

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Step 16. In the mixer bowl, place the flour. With the dough hook, on low speed (#2 if using a KitchenAid), gradually add the water until the flour is moistened enough to form a rough dough.

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Preheat your oven to 450°F (225°C) and place a tray on a lower shelf in the oven. Safely and carefully turn the dough out onto a different floured flat baking tray. Gently, shape it back into a round loaf with your hands by pushing the seams underneath the bread. Score the bread with a blade or a sharp knife.

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Mix on low speed of your mixing machine for 2-3 min, cover, let rest 30 minutes. Add salt after it rests, mix or knead until well incorporated. Round the dough with wet hand and let proof for about 3 hours at 76-80F. Perform 2 stretches and folds during warm fermentation. After 3 hours the dough should become puffy and light.

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Preheat the oven to 350°F. Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°F. Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage.