Sourdough Bread Recipe

Sourdough Bread is made up of a fermenting a dough using naturally occurring of lactobacilli and yeast. The lactic acid produced by lactobacilli gives it a sour taste and improved keeping quality. The main ingredients of sourdough bread are flour, water and salt.

Nutritional Value:-

100 grams = 289 calories

Fats = 1.8 grams

Carbohydrate = 56 grams

Protein = 12 grams

And it also contains calcium and iron.

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Ingredients:-

For Starter:-

Kraftcorn mix, 100 grams
Water, 100 ml

For Soaking:-

Sourdough Powder, 35 grams
Rye Flour, 200 grams
Cold Water, 200 ml
Yeast, 10 grams
Bread Crumbs, 50 grams
Hot Water, 50 ml

For Dough:-

Kraftcorn mix, 350 grams
Salt, 3 grams
Flour, 100 grams
Bread Improver, 6 grams
BlackJack, 35 grams
Molasses, 100 grams

Method Of Cooking:-

Mix kraftcorn mix and water and rest overnight.
The next day mix in the sourdough powder, rye flour, cold water and yeast and rest for 3 hours. Add bread crumbs and water and rest for 3 hours.
Knead the dough by combining the starter, soaked ingredients, and the ingredients listed under the dough. The dough might have to be kneaded for around 10 minutes and it will be soft and may stick to your hand. Do not add more flour. Shape and roll into oats and put in a greased tin.
Prove and bake at 220°C with steam for 10 minutes.

Remarks:-

The very important step to rest the mixture overnight.
In the sourdough bread, the measurement is the essential point. The proper measurement gives you a perfect sourdough bread.
Properly knead the dough don't and the flour when you knead the dough.
Prove your dough for 3 hours.
Grease the pan, basket, or box with flour.
When you put the dough in the basket again leave it for 3-4 hours for proving.
The perfect dough bounces back. And it is very soft in touch.
In sourdough, proving is also an important step.
Make the cuts on the top of the dough.
Preheat your oven at 220°c for 30 minutes and also put a tray of water in the oven for steam baking.