Along with everyone's healthy eating habits, the name sourdough bread has gained popularity in recent years. The distinct flavor and higher nutritional value compared to the traditional sweet white bread create a hot trend of sourdough bread.
Thanks to the healthy ingredients, sourdough bread is a healthy breakfast choice. Today, let's learn about how to make a natural sourdough bread recipe with KITCHEN BAR!
The Origin of the Sourdough Bread Recipe
Sourdough is one of the oldest fermented bread, originating in ancient Egypt around 1,500 BC. Unlike conventional bread that uses industrial yeast, sourdough (SD) bread is enriched with "natural" yeast - by itself and lactic acid is available in the baking dough.
Lactic bacteria can be found in several other types of fermentation, including yogurt, kefir, pickles and kimchi. The blend of natural yeast, lactic acid bacteria, flour and water used to make sourdough is called the "perfect combination" that creates the characteristic flavor of sourdough bread.
150 years ago, Sourdough was still a traditional bread dish that always appeared on the table of the settlers in the America and Europe area. Until the last 10 years, Sourdough has returned around the world. In the kitchens of many families and food shops or restaurants, Sourdough bread reappears and becomes more popular than ever for its unique flavor.
How to make the Perfect Sourdough Bread
The Ingredients Need to be Prepared for the Sourdough Bread Recipe Making
Direction:
The sourdough bread-making process is a bit more complicated than the regular bread-making process. However, it is not too difficult for someone who is used to making bread at home. Even newbies can also try. The process consists of the following 8 basic steps:
You will take a sourdough starter, then mix them with flour + water to allow the microbiota in the female dough to grow enough to ferment the bread dough.
Autolyse or Auto-Leese is a term used in the bakery industry in general and the bread industry in particular. Autolyse is a simple method to improve the flavor and quality of bread. Basically, the powder and water in the formula are mixed together to form a homogeneous mass. The powder can be rested for the microorganisms to function. This step will help automatically create gluten and break down sugar through enzyme action.
This is the stage of mixing flour + water. However, you should not use the whole amount of water in the recipe. It is better to leave about 3% of water to mix with the salt. This will help the salt dissolve completely before combining with the dough.
After all the ingredients are mixed, the dough is rested for 30 minutes or more depending on room temperature. The hotter the room temperature, the shorter the dough resting time.
The purpose of this step is for the protein in the dough to absorb water and develop into a gluten net, making the dough more supple. Thanks to that, you will be less effortless to knead the dough. In addition, active enzymes have time to break down sugar in the dough, helping the yeast to be more active and reproduce more.
Note: No salt should be added during this period because salt inhibits the enzyme's action.
After the resting time, salt + levain + remaining water will be added to the dough. Salt should be mixed with water before adding to the dough.
The sourdough powder is very pliable because it has a fair amount of lactic acid and acetic acid inside. Besides, because it passed above autolyse's step, it is quite leisurely to stuff dough. You just need to stretch and fold the dough to increase the elasticity of the gluten net. If you see on the formula saying S&F turn 4 times / S&F turn 4T / 4 Sets S-F, it means to stretch and fold the dough 4 times.
Each time for stretching and folding the dough is 30 minutes. Although it is not tiring, it is quite time-consuming. Therefore, if you can afford it, it is better to buy a dough mixer. If the instructions show "hand-mixed", it is recommended that you only do so.
After stuffing the dough, the whole dough will be fermented in the refrigerator.
If you make only 1 loaf, there will be no step of dividing the dough. However, if you do more, there will be this step.
Shaping is a very important step to help the sourdough bread get a rounded shape as well as get maximum hatchability. The sourdough bread needs to be completely shaped before it is placed in the oven.
The dough after shaping and covered with one thin layer of rice flour will be fermented to achieve the desired hatch before being put into the oven.
Before the cypress sourdough bread, people will have to heat up the oven 30 minutes in advance.
The trick is that the baker will put 1 brick in the oven to test the heat. The sourdough bread will be slit with a tool called a baker's lam. You should cut the sourdough bread horizontally and vertically. The usual way is to create 4 pieces around. Brush your incisions with olive oil. You should also put stencils on the bottom of sourdough bread. You need to cover the lid to prevent drainage or keep the bread moist during baking with butter or olive oil.
After the oven warm-up time is over, the sourdough bread is placed in the oven. Thanks to the sourdough bread recipe, sourdough bread will be judged on the crispness and color evenness of the crumb, the expansion of the crust as well as its flavor.
Frequently Asked Questions
1. Does making sour sourdough bread take time?
The answer is yes.
Bread Sourdough takes a long time to ferment compared to other normal bread, giving it its distinctive texture and flavor. Some labeled sourdough bread displayed in general stores (supermarkets) may be fake (it means that people still use industrial yeast to shorten the time but have the same taste as auth sold at artisan bakeries).
2. Why is sourdough bread easier to digest?
The cause may be due to the Prebiotic content and Probiotic-like properties. These are the two factors that make your gut healthier. Especially with its low gluten content, it can be safely used by some people with gluten allergies. In addition, a low glycemic index makes sourdough bread good for diabetics.
The study is performed by comparing white bread, whole grain bread, sourdough white bread and sprouted sourdough bread, the latter two were significantly less likely to spike blood sugar and insulin significantly. The best bread is sourdough bread from sprouted seeds.
To enhance nutrient absorption, sprouted bread dough can be used. For a general anti-cancer boost, you can add roasted seeds. In particular, Nubo Beauty recommends steaming toasted sourdough for 5-10 minutes, which makes the digest process faster and better. The sick person can also eat sourdough bread because it is easy to digest.
3. Ingredients in the perfect sourdough bread recipe
The ingredients in sourdough bread include only four main categories: flour, natural yeast, salt and water.
Also, prepare bread flour, all-purpose flour, whole wheat flour, dark rye flour, Polenta or Durum, sourdough starter, levain, salt and water.
4. Time to make and complete sourdough bread
Sourdough bread has a slightly salty and sour taste that comes from lactic acid and acetic acid. After being baked, the crust will be crispy and the crump of the sourdough bread is soft and chewy. Sourdough bread takes a long time to finish. It usually takes from 12 to 16 hours for the fermentation process, not to mention the time to bake the bread.
The bakers will have to comply with the sourdough bread recipe and wait patiently to make the perfect flavor for the sourdough bread. Thus, even though you have just eaten, you will feel the taste so rich and familiar that it can keep you from returning to traditional bread.
5. I have heard about sourdough bread that it helps to control blood sugar. Is that true?
The answer is yes.
Using sourdough bread also helps to reduce the glycemic index and prevent the speed of blood sugar from entering the bloodstream. Lactic acid has the effect of interrupting gastric emptying, preventing spikes in blood sugar.
6. Is it fat to eat sourdough bread?
The answer is no.
Despite the many nutrients, sourdough bread does not cause weight gain. This is even a weight-loss food by limiting appetite. Hence, you can completely be assured to add it to the daily menu.
7. What are essential making tools for sourdough bread recipes?
Here are the essential sourdough bread making tools for you to conquer this bread!
- An oven is an indispensable sourdough bread making tool
To bake sourdough bread with a round or oval shape that suits family needs, a 38-liter barrel oven is needed. The oven has a stable temperature of 200 - 230 degrees Celsius. This is a guaranteed temperature for delicious breads.
If you do not bake a lot of bread, only bake custard cakes regularly or just cook for your family, it is not recommended to use an oven that is too big in size. This will waste a lot of kitchen space and consume electricity, even easily reducing the voltage to cause the harmful fire in the house. In this case, you just need to choose a reasonably priced oven, the suitable size of the oven to fit the size/space in the kitchen, stable heat, good insulation and saving electricity.
- The dough mixer is basically a powerful sourdough-making tool
The dough mixer will help you knead the dough easier, more evenly, and less effortless. A specialized dough mixer like Bear is quite convenient. It will help you save time.
- Glass jars for fermenting sourdough bread yeast
Natural fermentation is an important key to sourdough bread recipes. It is mandatory and almost regular if you want to create the perfect sourdough bread. Thick and safe glass jars with firm lids are definitely an essential sourdough-making tool.
- A ceramic pot or a cast iron pot is an important tool for making sourdough bread
To bake sourdough bread, you can use two types of pot: round pot and oval pot. It depends on the size of the sourdough bread and the shape of your favorite sourdough bread. Sourdough bread often has characteristics of large size, so you should choose pots with a diameter of 25cm or more and a height of 15-20cm or more.
You should choose pots that have a large mouth to easily remove the sourdough bread after baking. Otherwise, it will be difficult to get the sourdough bread because the sourdough will expand very large after baking.
- There are also a few tools that make sourdough bread easier to make, including:
- Food wrap or zip bag to grow dough when fermenting.
- Water spray when baking.
- Wood dough rolls if you need to shape it.
Conclusion
Thanks to its distinctive flavor and benefits, sourdough bread is the perfect and healthy choice for breakfast. Each sourdough bread born contains many baker's enthusiasm inside. Hopefully, with the shared sourdough bread recipe above, KITCHEN BAR wishes to bring you full happiness when you experience making and enjoying this nutritious bread.
Ingredients
Directions
You will take a sourdough starter, then mix them with flour + water to allow the microbiota in the female dough to grow enough to ferment the bread dough.
Autolyse or Auto-Leese is a term used in the bakery industry in general and the bread industry in particular. Autolyse is a simple method to improve the flavor and quality of bread. Basically, the powder and water in the formula are mixed together to form a homogeneous mass. The powder can be rested for the microorganisms to function. This step will help automatically create gluten and break down sugar through enzyme action.
This is the stage of mixing flour + water. However, you should not use the whole amount of water in the recipe. It is better to leave about 3% of water to mix with the salt. This will help the salt dissolve completely before combining with the dough.
After all the ingredients are mixed, the dough is rested for 30 minutes or more depending on room temperature. The hotter the room temperature, the shorter the dough resting time.
The purpose of this step is for the protein in the dough to absorb water and develop into a gluten net, making the dough more supple. Thanks to that, you will be less effortless to knead the dough. In addition, active enzymes have time to break down sugar in the dough, helping the yeast to be more active and reproduce more.
Note: No salt should be added during this period because salt inhibits the enzyme's action.
After the resting time, salt + levain + remaining water will be added to the dough. Salt should be mixed with water before adding to the dough.
The sourdough powder is very pliable because it has a fair amount of lactic acid and acetic acid inside. Besides, because it passed above autolyse's step, it is quite leisurely to stuff dough. You just need to stretch and fold the dough to increase the elasticity of the gluten net. If you see on the formula saying S&F turn 4 times / S&F turn 4T / 4 Sets S-F, it means to stretch and fold the dough 4 times.
Each time for stretching and folding the dough is 30 minutes. Although it is not tiring, it is quite time-consuming. Therefore, if you can afford it, it is better to buy a dough mixer. If the instructions show "hand-mixed", it is recommended that you only do so.
After stuffing the dough, the whole dough will be fermented in the refrigerator.
If you make only 1 loaf, there will be no step of dividing the dough. However, if you do more, there will be this step.
Shaping is a very important step to help the sourdough bread get a rounded shape as well as get maximum hatchability. The sourdough bread needs to be completely shaped before it is placed in the oven.
The dough after shaping and covered with one thin layer of rice flour will be fermented to achieve the desired hatch before being put into the oven.
Before the cypress sourdough bread, people will have to heat up the oven 30 minutes in advance.
The trick is that the baker will put 1 brick in the oven to test the heat. The sourdough bread will be slit with a tool called a baker's lam. You should cut the sourdough bread horizontally and vertically. The usual way is to create 4 pieces around. Brush your incisions with olive oil. You should also put stencils on the bottom of sourdough bread. You need to cover the lid to prevent drainage or keep the bread moist during baking with butter or olive oil.
After the oven warm-up time is over, the sourdough bread is placed in the oven. Thanks to the sourdough bread recipe, sourdough bread will be judged on the crispness and color evenness of the crumb, the expansion of the crust as well as its flavor.