Simple Sourdough Bread: Step by Step ????????75% Hydration
This is a very basic sourdough bread: 500 g flour, 375 g water, 100 g starter, and 11 g salt. It follows the same process/formula as my Whole Wheat-ish Sourdough Bread recipe. This one makes a slightly larger loaf and calls for all-purpose flour or bread flour (no whole wheat, though you certainly could add some if you wish).
At the end of the video, I should you the crumb of two different loaves, one that underwent a 6-hour fridge proof, and one that underwent a 24-hour fridge proof.
A longer, cold proof is the key for a lighter, airier crumb.
Update: In the video, I end the bulk fermentation when the dough has doubled in volume. More recently, I have been ending the bulk fermentation when the dough has increased by 50% in volume. If you've had success with letting the dough double, continue to do so. I am finding I actually get even better oven spring, when I shorten the bulk fermentation and don't let the dough grow so high.
Find the full recipe here:
--⏱️Timestamps⏱️---
0:00 Combining the water, sourdough starter, salt, and flour.
0:26 Mixing the dough.
0:43 Transfering the dough to a straight-sided container.
0:51 First set of stretches and folds.
1:10 Second set of stretches and folds.
1:16 Third set of stretches and folds.
1:22 Fourth and final set of stretches and folds.
1:41 Dough left alone to rise.
1:51 Dough doubled in volume.
2:00 Preshape + Bench Rest.
2:29 Preparing the banneton with a flour sack towel and rice flour.
2:41 Final shape.
3:07 Transferring sourdough to prepared banneton and then fridge.
3:26 Scoring a sourdough boule after a 6-hour cold proof.
3:49 Transferring sourdough to preheated Dutch oven.
4:20 Removing baked loaf of sourdough from the oven.
4:23 Cutting the sourdough boule (6-hour cold proof).
4:35 Cutting the sourdough boule (24-hour cold proof)
Phil Fanning Crispbread Recipes: Steamed Halibut with Rye Crispies
Chef Phil Fanning prepares delicate steamed halibut with pickled wild garlic, bottarga and rye crispies made using Peter's Yard crispbread. We love his use of locally foraged, seasonal produce peppered with exciting, exotic flavours.
Find this sourdough crispbread recipe on our website here:
For more great British recipes, visit the Great British Chefs website at:
ABOUT PETER'S YARD
At Peter's Yard, we bake award-winning Sourdough Crispbread and Crispbread Bites. Our artisan crispbread is available at Waitrose, Sainsbury's, Ocado, Booths, Whole Foods & independent retailers. For more information about our crispbread, our stockists and recipe ideas, visit
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However you use our crispbread, we love to see new ideas, so be sure to show us by posting your pictures or telling us via Facebook, Twitter, Instagram or Pinterest.
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Enjoy!
The Peter's Yard team
Icelandic Rye Bread - The Sweet - ICELAND FOOD CENTRE #02
In this part one of our Ryebread series we are looking into a few different types of Icelandic sourdough!
Check out the blog for the method and background of this dish!
Should you like to Support Iceland Food Centre - Buy us a coffee! :-)
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Recipe:
3 cups rye flour
1 ½ cups whole wheat or all-purpose flour
2 ½ tsp baking soda
1 tsp salt
750ml kefir
1 cup golden syrup
All degree's are in Celcius.
Music by Joakim Karud
Throw the dough into boiling water and the result will surprise you!
Throw the dough into boiling water and the result will surprise you!
Ingredients:
Milk 105ml
White sugar 12g/1tbsp
Active dry yeast 1.5g/½tsp
Olive oil 15ml/1tbsp
All-purpose or bread flour 150g
Salt 1.5g/¼tsp
Bake for 15 minutes at 400°F/205°C
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Delicious Bread For Breakfast, I've been doing it for 20 years, it has never misled me!
Anyone can make this easy Bread! The most delicious bread for breakfast that you have never eaten. No oven, I've been doing it for 20 years, it has never misled me! Fast and tasty recipe.
Bread recipe ingredients:
1 cup warm water (200 ml)
1 tbsp yeast (10 grams)
4 tsp sugar
1/3 cup vegetable oil (60 ml)
1 cup warm milk (200 ml)
1/2 tsp salt
5 cups of flour (600 gr) + ~30-50 gr to work with dough
100 gr butter
The glass I used is 200 ml.
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#bread
How to Make Belarusian Rye Bread | Perfect Eastern European Rye Boule Recipe
Belarusian style rye bread is a perfect example of Eastern European rye bread.
I grew up in Latvia eating this kind of bread all the time. It is super common. Of course, every town and every baker will have their own little tweaks that distinguish their bread from others, and they all take great pride in their product understandably so.
The magic ingredient is the fermented rye malt. Without it this bread will not taste the way it should. Rye malt is used not only for bread making, but also for the popular drink Kvass. It adds a distinct roasted sweet flavour kind of like coffee. In fact, there are rye bread recipes that use coffee for that reason too.
Apart from the rye malt, the technique in this recipe is super important. There are four elements which make this bread what it is.
-The preferment which will give a fermented sweet and sour flavour.
-The scald which is there to gelatinize the flour and soak the malt and caraway seeds for maximum flavour, but more importantly for a distinct springy chewy texture.
-The autolyse. This dough contains a small amount of white wheat flour and it is the only source of gluten. By autolysing it we will give the dough more structure and help it keep its shape and prevent the surface from tearing when baked.
-The paste. Before the final proof a small amount of dough is removed and mixed with water and later used to brush the surface of the loaf to give it a beautifully smoot and shiny crust.
???? Get the recipe ➡️
To find the rye malt search for 'fermented rye malt' on ebay.
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???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
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Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
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CHAPTERS
0:00 Intro
1:08 Ingredients & Equipment
2:40 The 'scald'
3:21 The preferment
4:00 The autolyse & final dough
7:10 First proof & shaping
9:04 Final proof
10:30 Getting ready to bake
12:38 The result
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