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Simple ingredients: This beginner sourdough bread recipe has a short list of simple ingredients, making it easy to get started with minimal fuss. Clear instructions: This Beginner sourdough bread recipe has detailed instructions and step-by-step guidance, making it easy to follow along even if you've never made bread before.
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Feed a sourdough starter 4-12 hours before starting the dough, ensuring it is active and bubbly. Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl. Cover with plastic wrap or a lid and allow to rest for 30 minutes for the water to hydrate the flour.
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Here's how this sourdough bread recipe creates the best rise: Covering the pot - A Dutch oven or combo cooker helps trap the steam to create a good rise. Bulk Fermentation and cold fermentation help to prevent over-proofing (exhausting the yeast), so the yeast has plenty of life left for a burst of activity as the oven heats the dough.
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Bake in the oven, with the lid on for 30 minutes at 220C/430F. Then remove the lid of the pot and bake for a further 10 minutes at 200C/390F. Remove the bread from the oven and allow to cool on a wire rack. Try to let it cool for at least an hour before cutting it.
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Dry Salami, Thinly Sliced Pepperoni, Mozzarella Cheese, Balsamic Vinegar, Olive Oil. Nutritional Information. ORDER. All of Our Sandwiches are served on our San Francisco Sourdough Bread. We also offer these Breads: Honey Wheat, Marble Rye & Gluten Free Wraps. Nutritional Information. ORDER.
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SALADS. Healthy.. Delicious Imaginative. A gourmet salad selection of classic familiar names. Complemented to perfection with quality dressings. A unique side accent or abundant meal in itself. Served with our signature sourdough bread. VIEW MENU.
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Cover with plastic wrap and set in a warm location for 45 minutes. 400 grams bread flour, 200 grams whole wheat flour, 460 grams filtered water. After 45 minutes (this gives the mixture time to autolyse), add the starter and salt to the flour/water mixture and stir well. 90 grams ripe sourdough starter, 12 grams salt.
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Pick up one side of the dough with both hands and pull it up, just before tearing, and fold it over to the other side. Rotate your container and repeat 4 or 5 times. That is one set. Dough after 2 hours in bulk fermentation. Above, you can see my best sourdough recipe dough halfway through bulk, after about 2 hours.
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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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To start, pour 375 grams of water into a bowl: Add 50 to 100 grams of sourdough starter. Stir to combine; then add 11 grams of salt: Finally, add 500 grams of bread flour: Stir to combine: Let it Rise. (Bulk Fermentation) Transfer the dough to a straight-sided vessel. Cover it, and let it rest for 30 minutes.
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Set a timer for 30 minutes. Watch the video instructions for about folding for the next few steps. 3 Add salt, mix with your hands, and proof for 30 minutes: Add the kosher salt evenly across the dough and mix the dough with your hands until the salt is incorporated. See the video above to watch how to mix the dough.
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In a large mixing bowl (not metal) add 2 cups of 100% hydration active sourdough starter. (For active sourdough starter, feed it and keep it out of the fridge for at least 4 hours, or overnight.) Add 3 cups of sifted flour. (Sift or fluff your flour before measuring so it isn't too compact in the measuring cup.)
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Feed your sourdough starter and let rise until doubled. Mix the dough and let rest for 1 hour at room temperature. Perform 2 sets of stretch and folds 30 minutes apart. Cover the bowl and let the dough ferment for 7-10 hours on your kitchen counter. Shape the dough and let rise for 1-2 hours. Score and bake.
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Place dough on parchment paper into a dutch oven, and put cover on it. Bake for 20 minutes, covered at 450 degrees F. Then remove cover, turn heat down to 430 degrees F, and bake for 25 more minutes, until bread is golden brown and crackly. Remove from oven and place load on a cooling rack.
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Sourdough Wraps Instructions. Preheat cast iron skillets with a little grease on Medium-Low. Whisk all the ingredients together in a large bowl. Once heated, pour 1/4 cup batter into skillet. Quickly spread batter around with the back of spoon. Cook the wraps until the edges start to lift and bubbles dot the surface.
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Preheat the oven to 375 degrees. In a small bowl, whisk 1 egg yolk with 1 tablespoon of water. Using a pastry brush, gently brush the egg wash all over the top of the braided loaf. This will give it a lovely, shiny crust. Sprinkle lightly with poppy seeds, sesame seeds, or another topping, if desired.
