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Caption: HOMEMADE BREAD A Sourdough Magic
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Caption: Few things in the world feel better than the smell of fresh bread baking in your oven that fills your home.
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Caption: What is sourdough? Sourdough is an acient bread with thousand of years of baking history behind it. It contains many healthy bacteria that grow in the paste of water and flour that cause fermentation.
Baking with sourdough is good for you. It's 100% natural yeast that is much easier to digest comparing to chemical yeast, because it finishes fermentation completely before baking. While chemical yeast continues to ferment even in your stomach, making you bloat.
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Caption: Where to get sourdough? Baking with sourdough is ancient and folkloric way of baking. It's better if you receive your sourdough starter from another person who uses it for baking. Remember sourdough is alive, and it needs to be fed (with water and flour), so if you buy it from a supermarket chances are it's not alive anymore.
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Caption: Now that you've got your sourdough get some water & flour
and... Let's Bake!
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Caption: which flour? The secret to a good bread is good flour. Avoid all purpose or 00 type flour
as the grain has been too refined
that it has been deprived
from all of its nutritive substances.
Choose type 0, 1, 2 or wholegrain
flour which is the best.
Try altrrnatives such as rye
or barley flour, just remember
to choose a grain that contains
glutine, as it is necessary for proving (the bacteria in the sourdough feed on it).
Try to buy flour from your local mills
that produce organic flours.
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Caption: *I have used type 0 and wholegrain rye flour in this bread. Ingredients: - 200 gr sourdough starter
- 600 gr flour (at least 300 gr of type 0)*
- water
- 1 tbsp unrefined cane sugar
- 1 tbsp sea salt
- 2/3 tbsp extravirgin olive oil
- seeds such as fennel, linseeds etc.
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Caption: 1. Mix 200 grams of sourdough starter with 200 grams of type 0 flour and 125 ml of water and let it rest over night (about 8 to 12 hrs) under a slighltly damp kitchen cloth.
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Caption: By morning It should be rised and bubbly.
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Caption: 2. Now add the rest of the flour to the same ball and a little water and start mixing everything.
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Caption: 3. Move everything to a working surface and start kneading the dough. Add water little by little, and don't stop kneading the dough. A minimum water for this dose is 220 ml.
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Caption: Keep kneading until you feel the dough is ready. You'll know when it's ready.
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Caption: 4. Add the sugar and knead the dough again until it's well mixed.
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Caption: 5. The most important part: take a piece of your dough and put it in a jar to use as the starter for your next baking.
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Caption: 6. Add the salt and knead.
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Caption: 7. Add the olive oil and knead.
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Caption: Now add your favorite seeds if you want to. I have used linseeds, fennel seeds and pumpkin seeds.
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Caption: MAKE A LOAF.
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Caption: 8. Place a baking parchment on a trey and sprinkle some flour on it, put the loaf on it and some more flour on top.
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Caption: Let it prove for 3 to 6 hours covered with a slightly damp cloth.
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Caption: When the dough is well rised turn your oven on 230 degrees (or more) with a bowl of water inside the oven. Place the dough with the baking paper on the hot trey and bake it for 10-15 minuts. Then lower the degree to 180 and bake for another 30-40 minutes.
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Caption: After baking let the bread cool down gradually in the oven. Just take out the bowl of water.
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Caption: You can keep the bread for a week or so in a clean cotton kitchen cloths in room temprature. {enjoy!}
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Caption: recipe & photos by: Saghar Setareh blogger at www.labnoon.com
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