Recipe of Perfect Very Strawberry Sourdough Bread

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Very Strawberry Sourdough Bread. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Very Strawberry Sourdough Bread Recipe. Very Strawberry Sourdough Bread - Free download as Word Doc (.doc /.docx), PDF File (.pdf), Text File (.txt) or read online for free. Instead of using the yeast in my sourdough starter, grown from the yeast found in the air, on your skin, and on the flour, I cultivated the yeast growing on.

You can cook Very Strawberry Sourdough Bread using 8 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Very Strawberry Sourdough Bread

1. It’s 125 g of active 100% hydration strawberry yeast water sourdough starter.
2. Prepare 100 g of strawberry yeast water.
3. Prepare 5 g of salt.
4. It’s 250 g of GMP T65 flour.
5. Take 50 g of fresh strawberries, pureed.
6. You need 33 g of strawberry yeast water (divided into 10g + 23g).
7. You need of NOTE:.
8. It’s of You can replace all the strawberry yeast water with plain filtered water..

Refrigerating the dough encourages the production of more acetic than lactic acid; and acetic acid is much the tangier of the two.Very sour… a bit too tangy for me. ★★.Sourdough bread has become a favorite staple in our home.It's versatile, nutritious, made with very few ingredients and relatively fool-proof.

Very Strawberry Sourdough Bread instructions

1. Dissolve 5g of salt with 10g of strawberry yeast water. Set aside..
2. Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes..
3. After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough. Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes..
4. Rest 30 minutes..
5. Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes..
6. Repeat step 5 three more times..
7. Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!)..
8. Take the dough from the fridge, pre-shape directly. Bench rest for 5 minutes. Then final shape and place the dough in the banneton basket..
9. Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes..
10. Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour..
11. Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C..
12. Cool the bread on wire rack completely before slicing..

Bread that will wow your family and your friends and sustain your bellies very nicely.What makes the sour in sourdough bread?It's a combination of lactic and acetic acids, created as the dough rises and ferments.

Sourdough Breaks Down Gluten - Because sourdough bread has a longer rising/soaking time, this allows for the.In sourdough bread the starter is the only form of yeast that is used.See more ideas about Bread, Sourdough baking, Sourdough recipes.This is my Perfect Loaf Sourdough Bread recipe.Its long rises break down the glutens in the flour and make How to make a Killer Summer Cheeseboard (with Pickled Strawberries + Herb Roasted Cherry Tomatoes!)., a food.