Simple Sourdough Sandwich Loaf Recipe with Step By Step Instructions And Serbian Christmas! скачать в хорошем качестве

Simple Sourdough Sandwich Loaf Recipe with Step By Step Instructions And Serbian Christmas!

SOURDOUGH SANDWICH LOAF RECIPE: Start out by feeding your sourdough starter the night before you want to mix up this dough. At around 8 or 9 PM at night, take 1 tbsp sourdough discard and add to that in a glass quart mason jar, 1 and a quarter cups organic, unbleached all purpose flour, as well as 3/4 cups water. Stir very well with rubber spatula and scrape sides clean. If starter is still too thick, add a hair more water until you've reached a nice smooth but quite thick pancake batter consistency. cover with a lid, unscrewed, or use a wash cloth, paper towel, and rubber band. Just cover it loosely so that it can still breathe and ferment overnight. :) The next morning at around 8 or 9 AM your starter should be doubled in size and nice and bubbly. Take 1 cup of the starter and add it to a stand mixer bowl, or just a large bowl if mixing by hand. Next add: 2 cups room temperature purified water One quarter of a cup raw honey Two thirds of a cup olive oil, melted butter, or melted coconut oil 1 tbsp real mineral salt 8 cups all purpose flour I add 7 cups flour first, let mix for a few mins and check to see how hydrated the dough is by poking with my finger. If dough is sticking to your finger, add 8th cup and allow to mix in stand mixer with dough hook for 5 to 7 more minutes until it has pulled away the dough from the sides of bowl and is nice and smooth, no longer sticking to your fingers when poked. For hand kneading method, add flour and start mixing with a wooden spoon or spatula, then pour dough out onto cleaned and floured surface and knead for 8 to 10 mins until smooth. It helps to re apply flour to the counter 2 or 3 times to prevent dough from sticking. When dough is finished kneading take out of bowl, oil bowl well and place dough back in after forming a nice round ball with it. Cover with a wet and wrung out tea towel and allow to bulk ferment on your counter top, preferably in the warmest spot you have in the kitchen especially in the winter. (I like to set mine where I know the sun will be coming through the window during the day) And allow to bulk ferment for anywhere from 8 to 12 hours. You're looking for the dough to double in size. After dough has bulk fermented, shape into 2 loaves and place in parchment paper lined large bread pans and either allow to raise 1-3 hrs or place filled bread pans in plastic grocery bags, tie shut and place in fridge overnight. If refrigerating overnight, pull them out in the morning, allow to raise more if needed and bake in preheated oven at 375 F for 40-45 mins. Everyone's oven is different so I suggest checking the loaved after 35 mins. These loaves are large and can tend to over brown on the outside if not careful so sometimes I cover the top with aluminum foil to prevent that in the last 10 to 15 mins baking time. You are looking for the internal temperature to reach 200 degrees F. When done baking I take out of pans, place on a cooling rack and cover with a dish towel or tea towel immediately as this helps retain more moisture and softness of this loaf. THIS IS AN IMPORTANT STEP!! Allow to cool and enjoy a slice with a slab of butter, as a sandwich, French toast, garlic bread, or a side to soup. :) Let me know how you like it!! And if you're local and need sourdough starter, hit me up and I would be glad to share!! Thank you so much for watching, liking and commenting! I greatly appreciate all of you. :)