How To Make Sourdough Bread at Home - Dairy Free, Egg Free

Make Your Own Sourdough Bread at Home

How to Make Sourdough Bread at Home
https://youtu.be/k5qsFUIUZXQ



This recipe is geared towards people who already have a starter yeast at home, whether you’ve made it yourself, bought it, or received some from a friend.
If you would like to make your own starter yeast, there are many YouTube recipes that you can access on line. You will need flour and filtered water, a scale, and at least 10 days of your time.It needs tending to on a daily basis but once you have it, it will keep in your refrigerator for years.
I made mine two years ago and I still have it and have shared it with others. I feed it once a week and make bread once a week.
This is the recipe that I use:

First Step is to make a sponge with your starter yeast.
In a bowl you mix 100grams of starter yeast with 300 grams of unbleached all purpose flour, 1/2 tsp fine sea salt  and add 300 ml of warm filtered water. I highly recommend using filtered water as chlorinated water is not good for your yeast. Stir vigorously ensuring a smooth texture. Cover bowl with plastic wrap and let ferment in warm space for 3 to 4 hours until bubbly and doubled in volume. The longer it takes to ferment the more of a sourdough taste it will have.

Step 2: to your sponge - Add 300 grams of unbleached all purpose flour and 2 tsp fine sea salt.
Stir until it forms a ball. Turn dough onto your board and knead until smooth. Refer to video for slap and fold method of kneading your sourdough.
Put back into a lightly oiled bowl and let rise for 3 to 4 hours until doubled in a warm space.

Once risen, split your dough in half and place into bannetons to proof for 1.5 to 2 hours.
If you don’t have bannetons, you can refer to my other bread making video that shows you how to shape bread.

How to Make a Crusty Loaf of Bread
https://youtu.be/HmmORP1tmBI

Preheat oven and baking stone to 425 F. You can use regular baking tray if you don’t have a stone.
Once oven ready, drop your loaves onto stone and score. Bake for 35 to 40 minutes until golden brown. Let sit on a cooling rack to cool before you cut into it.

This is a lot of work. Sourdough starter needs a lot of tending to, you need precise measurements using a scale, filtered water......but once you’ve made your starter and you get going with it, you will love the taste and texture of your bread.