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Basic Sourdough Bread
Basic Sourdough Bread

Before you jump to Basic Sourdough Bread recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

We all understand that, in order to really be healthful, nutritious and balanced diets are important as are good amounts of exercise. Sadly, there isn’t constantly enough time or energy for us to really do the things we need to do. Working out at the gym isn’t something people decide to do when they get off from work. We want a yummy, greasy burger, not an equally delightful salad (unless we’re vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super difficult. If you keep at it, you’ll get all of the required exercise and healthy food. Here are some tips to be as healthful as possible.

Select water over other refreshments. Soda and coffee, when ingested in moderation, aren’t that bad. It will be, however, a bad idea to only drink soda or coffee. When you decide on water more than other beverages you are helping your body stay very healthful and hydrated. You’re also cutting hundreds of calories away from your diet— without having to resort to terrible tasting diet food. Water is typically one of the keys to really reducing your weight and leading a healthful lifestyle.

There are a lot of things that contribute to your getting healthy. An expensive gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose each day that really help you with weight loss and becoming healthy. Being clever when you choose your food and activities is where it begins. Wanting to get in as much physical exercise as possible is another. Remember: being healthful isn’t just about slimming down. You need to help make your body as strong as possible.

We hope you got insight from reading it, now let’s go back to basic sourdough bread recipe. You can cook basic sourdough bread using 4 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to prepare Basic Sourdough Bread:
  1. Take 500 g bread flour
  2. You need 5 g salt
  3. Take 50 g active starter
  4. Get 350 g warm water
Instructions to make Basic Sourdough Bread:
  1. Taking 30g starter from the fridge, let it in room temperature. Add 30g warm water + 30g bread flour. Stir it well and let it rise double in size. When you see alot of bubbles, it’s done. It took me 3 hours in the summer. This is active starter. (50g).
  2. In a mixing bowl, mix warm water with active starter. Add flour and salt. Mix it all together loosely, so that it’s pretty ragged but all the flour and water is mixed. Cover and autolyse 1h.
  3. Stretch and fold the dough and bring it into a smooth ball of dough. Literally pick up a handful of dough from one side of the bowl, lift it, stretch and fold it over the rest of the dough to the other side of the bowl; you don’t need to pull it tight. Then turn the bowl and repeat the process, do it about 15-20times maximum, until its a smooth ball. Cover the bowl again and leave it out on the kitchen counter; perform the lifting and folding actions 2 to 4 times after resting 30 minutes.
  4. Recover the bowl, and leave it on the counter overnight if in the winter. It took me 6hr in the summer to see it 2.5 bigger in size.
  5. Get your banneton out and liberally flour it with rice flour. It needs to be really well floured, all the way up the sides, so that the dough doesn’t stick. Turn down the dough on to the light floured surface and divide in 2 small loaves. Round 2 balls of dough and rest 10’. Covered. Tighten and shape the dough. Place them in banenton.
  6. Cover it again with a plastic bag/shower cap, and put it in the fridge for minimum 1 hour, maximum up to 3 hours. I put it in the kitchen counter (double in size after 45 minutes)
  7. After this time, preheat the oven to 250oC. No need to heat Dutch oven. Once the oven is up to temperature, line the Dutch oven with a sheet of parchment baking paper. - Place the tin over the top of the banneton, then invert it/turn it all over together to turn the dough into the pot. Slash the top of the dough with a a clean razor blade, put the lid on and bake it for 40’. Remove the lid for the last 15 minutes.
  8. When done, remove the whole pans from the oven, carefully take the loaves from the pan. Leave the loaves on a rack to cool.
  9. Wait AT LEAST an hour before you slice into it. If you cut into the loaf too soon, steam will fill all of those carefully crafted holes and make the bread gummy.
  10. Enjoy!

The dough will be quite sticky. A traditionally French shaped sourdough boule. When starting out baking sourdough is easy, you are much more likely to bake. If two loaves is too much bread for you then simply halve the recipe or you can pay my free recipe forward, make two loaves and give one away. This long, slow fermentation and using some wholegrain flour, combined with the oil, makes this loaf.

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