Sourdough bread with natural yeast – How to make this recipe

You've heard of leavening agents used to raise baked goods, but have you heard of naturally leavened sourdough bread? Here's how to make this amazing recipe!

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• 2 glasses of the active beginning of sourdough
• 5 cups of unbleached all-purpose flour
• 3/4 cup of whole wheat flour
• 397 g of water at room temperature
• 1 1/2 tsp salt

1. Combine the starter, flour and water in a large bowl and mix well. Add more water if necessary to create a soft, sticky dough.
2. Cover the dough and let it rest for 20 minutes. This step will allow the flour to absorb all the water, which strengthens the gluten structure and allows for easier kneading.
3. After that, add salt and cook until the dough is smooth and soft. When fully cooked, place the dough in a bowl, cover and let rest for 1 hour.
4. Fold the dough and place it on a lightly floured surface. Use a pastry cutter to fold the dough into a letter shape. Turn the dough a quarter of the way and flatten a little. Repeat folding the letters, then return the dough to the bowl. Cover and let rise for another hour.
5. Transfer the dough to a lightly floured surface and divide it in half. Form this into two neat rounds, then cover and rest for 20 minutes.
6. After resting, shape the patties into tight rounds and place, cut side up, on parchment paper or floured cloth lined bowls. Cover and let rise for bulk fermentation until light and airy, 2 to 2 1/2 hours.
7. An hour before the dough is ready to bake, preheat the oven with a baking stone, or Dutch oven in it to 450 degrees Fahrenheit. For a perfect crust, slide a cast iron skillet onto the lowest rack of the oven to preheat.
8. Once the loaves have risen enough, gently transfer them to parchment paper and score them with a sharp knife or lame bread. Raise the parchment paper with foil in the oven.
9. Pour 1 cup of boiling water into the cast iron pan.
10. Bake the bread for 35-40 minutes until it gets a wonderful golden brown. Remove the loaves from the oven and let them cool before slicing.
11. Keep leftover bread in a paper bag or loosely covered with plastic for several days. Or freeze to keep longer.

• Author: Natasha Krajnc
• Preparation time: 20 min
• Cooking time: 4 hours
• Category: bread
• Kitchen: US

Nutrition

• Serving Size: 1 slice
• Calories: 90 kcal
• Carbohydrates: 18 g
• Protein: 3 g

Keywords: Sourdough with natural yeast

What is natural yeast sourdough?

conditions kneaded naturally refer to dough or bread that does not require the help of commercial yeast to create a rise and instead uses natural yeast. It uses an active starter which is basically a combination of fermented flour and water that contains wild yeast and bacteria to grow. This contributes to the wonderful savory flavors and chewy textures of some breads, such as sourdough bread.

The fermentation process is very essential for natural yeast bread, as it takes time and patience for the yeast and bacteria to work together and do their thing, in this case, help produce a good rise.

Is it naturally leavened like sourdough?

Natural yeast can also be known as sourdough as it requires natural yeast from a the beginning of sourdough. This helps to dry out the dough and produce the wonderful oven spring you want from a sourdough recipe.

Sourdough bread recipe with natural yeast

This sourdough bread is as delicious as any other, except for its unique flavor, delicate color and rich texture. A special bread like this deserves all the attention it can get, especially since it doesn't even require commercial yeast. This is the perfect sourdough recipe for beginners!

• Business: Bread
• kitchen: American
• Recipe yield: 2 loaves of bread
• Calories: 90 kcal
• Preparation time: 20 min
• COOKING TIME: 35-40 minutes
• Total time: 5H35M

Ingredients

• 2 cups active sourdough starter
• 5 cups unbleached all-purpose flour
• 3/4 cup whole wheat flour
• 397 g of water at room temperature
• 1 1/2 tsp. salt

GUIDELINES

1. Combine the starter, flour and water in a large bowl and mix well. Add more water if necessary to create a soft, sticky dough.
2. Cover the dough and let it rest for 20 minutes. This step will allow the flour to absorb all the water, which strengthens the gluten structure and allows for easier kneading.
3. After that, add salt and cook until the dough is smooth and soft. When fully cooked, place the dough in a bowl, cover and let rest for 1 hour.
4. Fold the dough and place it on a lightly floured surface. Use a pastry cutter to fold the dough into a letter shape. Turn the dough a quarter of the way and flatten a little. Repeat folding the letters, then return the dough to the bowl. Cover and let rise for another hour.
5. Transfer the dough to a lightly floured surface and divide it in half. Form this into two neat rounds, then cover and rest for 20 minutes.
6. After resting, shape the patties into tight rounds and place, cut side up, on parchment paper or floured cloth lined bowls. Cover and let rise for bulk fermentation until light and airy, 2 to 2 1/2 hours.
7. An hour before the dough is ready to bake, preheat the oven with a baking stone, or Dutch oven in it to 450 degrees Fahrenheit. For a perfect crust, slide a cast iron skillet onto the lowest rack of the oven to preheat.
8. Once the loaves have risen enough, gently transfer them to parchment paper and score them with a sharp knife or lame bread. Raise the parchment paper with foil in the oven.
9. Pour 1 cup of boiling water into the cast iron pan.
10. Bake the bread for 35-40 minutes until it gets a wonderful golden brown. Remove the loaves from the oven and let them cool before slicing.
11. Keep leftover bread in a paper bag or loosely covered with plastic for several days. Or freeze to keep longer.

Nutrition

• Calories: 90 kcal
• Carbohydrates: 18 g
• Protein: 3 g
• Fat: 0 g
• Saturated fat: 0 g

What should we serve with sourdough with natural yeast?

Now that you've baked your bread with natural yeast, you're probably just as eager to eat it, and we don't blame you!

Not only is sourdough bread incredibly delicious, but it's super versatile. You can enjoy this as a sweet or savory treat and you'll love every bit of it!

• soups: Sourdough bread is the perfect dip for hot, hearty soups. From vegetables to thick meaty soups, the best way to soak up all those great flavors is with a slice of naturally leavened sourdough. Try these soups on my blog: Creamy cauliflower soup AND Butternut Squash Soup
• cooking,: Another great accompaniment to sourdough bread is savory stews. Hearty and warm, the perfect winter dinner just got better. Fill your slices of sourdough with meat, or vegetables, soaked in an aromatic stew sauce and enjoy its delicious depth.
• Chips: The simplest accompaniments are these salty fries. But you can easily elevate this snack by using sweet potatoes to create a delicious treat. (Potatoes can also be used for sourdough, you know? Check out mine potato dough recipe!)
• lasagna: Lasagna is simply fantastic on its own, but when paired with a tart accompaniment, the results are even better. Use your sourdough bread as a vehicle to soak up the creamy flavors of the meat and enjoy every bite!
• sandwiches: One of the easiest options to consider is sourdough sandwiches, because why on earth not? Top your sliced ​​toast with anything you like, from cheese to turkey bacon and sliced ​​tomatoes, your lunch treat just got interesting!
• french toast: A great option for breakfast. Turn a simple sourdough toast into a delicious breakfast treat, with flavors like cinnamon and honey to delight your taste buds.

Sourdough with natural yeast is great!

Natural yeast bread is the perfect option for you and your family to enjoy at the dinner table. Try this recipe today!

You can also try this sourdough bread without doughfor another natural method of baking sourdough bread.

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