How to perfect your sourdough bread recipe | First Time Sourdough Bread

White Sourdough Bread (golden brown crusts)
To make sourdough bread, you must plan and have a starter ready to create and store in the fridge.
You need about 24 hours from start to finish. The time can vary depending on the temperature around the dough; the best temperature for fermentation is 25 °C/30 °C.
You can reduce the fermentation time using a bred-proofing box or an oven with a light on.
A closed oven with the light on should have about 28c/30c temperature.
Before baking, feed your sourdough starter for about 12 hours before mixing the dough.
Let’s start baking your first sourdough bread.
Ingredients for one bred:
400g Strong White Flour
280g Warm Water 25c-30c
30g Sourdough Starter
8g Kosher Salt (pink, rock, sea salt): do not use table salt; contain Anti-Caking Agent
Method:
1. When the starter is ready, start mixing the ingredients.
2. Add warm water (about 28c), salt, and sourdough starter to a large bowl and mix well.
3. Add flour and mix until the mixture is free from flour lumps.
4. Oil container for bread dough to prevent sticking.
5. Place dough into the container and cover for 30 minutes.
6. After 30 minutes, first stretch and fold.
7. Repeat the process another two times.
8. After three times, cover the dough and leave it in a warm place for fermentation until it has risen at least a quarter in size in beast double the size (about 5h)
9. When your dough is ready, dust the surface with flour and gently place the dough on top of the surface.
10. Pre-shape the dough by folding it outside to the centre. Then, use the bread scraper to flip the dough upside down and add some tension by rolling it. Put it to the side to rest for 15 minutes.
11. Dust the Banneton basket with rice flour.
12. Then, flip the dough upside down. Fold the left and right sides of the dough to the centre, then roll from the bottom to the top and place in the basket with the seam on the top.
13. Place your Banneton basket in the fridge for final proof. You can leave your dough in the fridge overnight or for up to 24 hours.
14. Preheat oven to 230c for at least 30 min and add a metal container for water.
15. Place baking paper or a silicone mat on the baking tray and flip the basket on top of it; score the dough with an excellent 0.5cm long cut.
16. Add the hot water to the tray to create a stem, and place your tray with the dough in the oven.
17. Bake for 20 minutes at 230c, open the door to realise steam and bake an additional 20-25 minutes.
18. Remove from the oven and let the bread cool for 40 minutes before cutting.
Thank you for watching! Have a great time baking, good people!
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[@Aga45676]

Looks delicious!😍

[@daniellawain9155]

Saved into my recipes playlist!

[@cookandphotoshoot]

Yay! Thank you!

[@razawbarzingi5687]

👍🏼💐 very nice

[@cookandphotoshoot]

Thank you! Cheers!

[@CooksCreationswithme]

Very nice

[@cookandphotoshoot]

Thanks

[@Abeers.wonderland]

Amazing 🤎

[@easyanddeliciouswitheufrasia]

❤😊❤😊❤😊You've truly mastered the art of sourdough! Your detailed guidance is invaluable for those attempting sourdough for the first time. Thank you for sharing your expertise and making sourdough baking accessible to everyone! 7:48 😊❤😊❤😊❤

[@cookandphotoshoot]

Thank you ☺️

[@easyanddeliciouswitheufrasia]

@@cookandphotoshoot You're welcome. You are amazing, dear. I will make sure to catch your new videos whenever I can. I wish you continued success and blessings in all your endeavors.