What does that do for the bread>. Get out your stand mixer (or get your muscles ready) to mix the ingredients for the dough. If using a stand … There are only five ingredients to this recipe, so you more than likely have everything you need on hand. Score the dough with a knife. Required fields are marked *. An active starter should have lots of bubbles present when at its peak. You can store bread for up to 6 months in the freezer, but the longer you keep it in there, the less fresh tasting it will be. It came out so pretty and perfect! And it’s über delicious. It’s nice and soft (so far, I baked it this morning and we just had lunch.) Cover and set aside in a warm spot. ... frosting sets, about 15 minutes. It feels damp even though I cook to 200F and leave for hours or overnight before cutting. I add between 1/2C and 1C flour to get it to come together and be kneadable, but then the rest of the steps go fine and the flavor is fabulous. You could, the dough will be a little softer and wetter since bread flour will absorb more water than ap flour. Wonderful website, just love it. Great blog and I can’t wait to try more recipes. I have also cut it half and half with whole wheat flour. Eileen, thank you for your quick response to my questions! Any tips or ideas on why this might have happened? To make the sour flavor stronger, … I do not have whole what flour with me at the moment – If I substitute that with bread flour, do I have to make any adjustments to the rest of the recipe? But make sure your starter is 100% hydration. I just want to say a big thank you for your sourdough recipes. An active sourdough starter is a sourdough starter that has been fed and the flour and water have had some time to ferment. Once heated, carefully remove the hot Dutch oven from the oven. Finally, flip over the dough. You can double the ingredients to make two loaves. Thanks!! Has anyone else encountered this? If you love this recipe as much as I do, I’d really appreciate a 5-star review. Thank you for this recipe — I love the flavor and texture! This loaf's slight tang of sourdough, plus the brininess of olives, are perfectly complementary. We just found out my son is allergic to dairy and I’m still breastfeeding. Score the bread after the second rise and after you have placed the dough onto parchment paper. My search for the perfect sour dough loaf ends here 🙂. How do you do this without deflating the dough? All good – I have made it and it didn’t need any adjustments. Anyway, I will definitely make this again using wholemeal or spelt flour which always end up a success! If you maintain a sourdough starter, you know the incredible flavor and texture the bread gets from the long slow rise that is needed for the natural yeast in the starter to grow. It’s usually either because of the activity of my starter or when I’m patient enough for the final rise before putting it into the oven. Do not store it in the refrigerator. Hi, I’m very new to baking…I followed the first step in the instructions and my batter did rise at all. Have a great day! I work with iambaker and am happy to help with questions. Above all — thank you for this delicious recipe! Grab the parchment paper that is holding the dough and place it (again, carefully) into the hot Dutch oven. This is such a great recipe! With it's soft texture, hint of honey and hearty whole wheat flavor, this Whole Wheat Sourdough Bread tastes fantastic and will keep fresh for several days. Tonight, I’ve got a home-malted wheat dough mixture in the fridge – one 600g loaf and four rolls. If you are mixing by hand, knead everything together for about ten minutes. Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Thanks for the reply! As a matter of fact I have. Sourdough Bread Recipes Yeast Bread Recipes Zucchini Bread Recipes ... Honey Buttermilk Oatbread Honey Buttermilk Oatbread. After you have mixed the dough (it will be sticky), place it in a lightly oiled bowl. Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. The strength of these flavors works well with assertive sandwich fillings such as tuna, smoked fish, or meat. Sourdough bread usually lasts for 4-5 days at room temperature. A warmer kitchen will need less time.). When you tap on the top of the bread, you should hear a hollow sound. Hi Tim. But it will work. This turned out perfectly! Plus, there are never too many bread recipes to have at your fingertips, especially when we may be home more than normal! Do you weigh you ingredients or use cup measures? Hi Kim, I did update the recipe. I always have buttermilk in the house and will use it in place of whole milk sometimes. Set Dutch oven to the side and leave the bread alone for about 15-20 minutes. Bake about 35-40 minutes until golden brown and and a toothpick inserted in the center comes out clean. So that ratio is actually slightly heavier in flour than equal 70g water and flour. Cover the bowl and after 30 minutes repeat the procedure. Then check out my system to Feed and Maintain Sourdough Starter. Without kneading out the air, gently push the dough to a 9"x 12” rectangle. I did have to watch a YouTube video on how to properly fold and was worried this wouldn’t turn out because it was so much simpler than what they did on the video. So, once I figured out the sourdough starter, I knew I had to use it for this simple sourdough bread! I have a 9-month-old and made this recipe swapping honey for pure maple syrup with excellent results! I’m so happy the weather is cooler so I can bake this easy bread twice a week now. I have a light aluminum loaf pan and a darker, heavier pan. The original hydration percent would be 78%, which is quite wet. You did not do that with your white sourdough bread. This recipe is da bomb!! Just curious. I have been making loaf bread for years but this was my first attempt with this recipe. The bread is meant to have a soft texture. Thanks for the tips and glad that worked for you. Knead for 5 minutes. I have no idea how anyone gets this recipe to work. Which is not to say the bread isn't equally good … Hi, kris! I loved the effect the egg wash had – I’ve never done that before, but it made for a wonderful crust. That was definitely too much and really changed the consistency of the dough (and bake). Will definitely be making this again and again! I have made this bread with buttermilk and really like the flavor. I don’t see any reason it shouldn’t work here. Thank you so much, Kim. do you have measurements in g for all of the ingredients? Press the dough down with your fingers then start pulling up the sides and pressing into the center. I never leave comments but this turned out so wonderful I had to! Once the dough is on the parchment paper, score the dough, or make a few cuts on the top of the dough a few times with a knife. If mixing by hand, add as much of the flour as you can in the bowl then finish kneading in the rest of the flour by hand. I think I’ll give your recipe a go this weekend! A suggestion: instead of measuring the water for the first step of mixing weigh it. 115 g water. Cover with a … The bread is lightly sweetened with honey, just 30 grams in the whole loaf, leaving room for a good slather of butter and extra honey when it’s fresh out of the oven. If you’re interested, I do have an Overnight Rye Bread recipe as well. Hi! Hi Jean, it was an omission. I think using all whole wheat flour would make the bread very dense. This easy honey oat sourdough bread combines the sweetness of honey and the nutrient dense goodness of rolled oats. Sourdough starter enhances the hearty whole-grain flavor. The interior temp should be about 200°F. 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