09/01/2021 17:23

Simple Way to Prepare Favorite The Ultimate Seeded White Sourdough

by Benjamin Brady

The Ultimate Seeded White Sourdough
The Ultimate Seeded White Sourdough

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, the ultimate seeded white sourdough. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Seeded White Sourdough How to Recipe Demonstration / Review Shipton Mill flour Review Shipton Mill flour Well this is a very good bag of Seeded white. This is a guide a lot of people have been asking me to do for a while. I really hope you guys find this helpful. Everyone's always asked me what my secret.

The Ultimate Seeded White Sourdough is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. The Ultimate Seeded White Sourdough is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook the ultimate seeded white sourdough using 14 ingredients and 31 steps. Here is how you can achieve it.

The ingredients needed to make The Ultimate Seeded White Sourdough:
  1. Get The Levain
  2. Make ready 45 g Active sourdough starter
  3. Make ready 90 g Water (30-35 degrees centigrade)
  4. Take 45 g Strong white bread flour
  5. Make ready 45 g Rye flour
  6. Get The Dough
  7. Get 800 g Strong white bread flour
  8. Take 560 g Water (30-35 degrees centigrade)
  9. Make ready 16 g Salt
  10. Make ready Mixed Seeds (optional)
  11. Make ready Non-Essentials
  12. Make ready Mixed seeds for the crust
  13. Take Rice flour for dusting bannetons
  14. Make ready Semolina for finishing the bottom of the bread

Discover the magic of the internet at Imgur, a community powered entertainment destination. Lift your spirits with funny jokes, trending memes, entertaining gifs, inspiring stories, viral videos, and so much more. This sourdough loaf is enhanced with whole grains and a generous topping of seeds. Just before baking, brush with the beaten egg white.

Steps to make The Ultimate Seeded White Sourdough:
  1. It's 9am on day one and it's time to start baking. The first job for the day is creating our levain. This is essentially a big feed of our sourdough starter to make absolutely sure that he/she (mine is called Bert) is well fed and ready to make bread.
  2. Your starter should have risen since it's last feed and be bubbly in texture. A good way to test its fitness is to take a small amount and carefully place it in some water. If it is sufficiently bubbly it will float on the top. If it sinks it perhaps a little longer to wake up or might even need feeding again.
  3. Add 90g of luke-warm water to a container and combine it with 45g of your active starter. Mixing the starter with the water first makes it really easy to ensure the yeast in the starter are evenly distributed in your levain.
  4. Next add 45g of white bread flour and 45g of rye flour and mix well. I do this step in a plastic beaker. Its tall narrow shape and see through sides make it is really easy to monitor progress as it slowly rises up towards the top. It's a good idea to loosely cover it with something. I have an old shower cap that I reuse every time I make bread.
  5. Next you have to wait for your levain to double in size. How long this takes will depend on the temperature in your kitchen and how active your starter is. For me it is generally between 5-7 hours.
  6. It's now about 3pm and your starter has doubled in size. It's time to get started on our main dough. Add 800g of white bread flour to a mixing bowl and combine it with 560g of luke-warm water. Mix it until it forms into a shaggy ball. We aren't doing any kneading here, our only concern is that the flour is well mixed with the water.
  7. We now have to leave the dough to rest for 30 minutes so the flour can fully hydrate. This resting process is called an autolyse and its a magical process. - - It's worth taking a pinch of dough from the top of the ball and stretching it gently upwards before and after this rest period to appreciate the transformation. Before the rest you will find the dough is fragile and breaks off into a lump quite easily. After the rest it will stretch much further and be considerably more elastic.
  8. After the 30 minute autolyse, we are now ready to mix in the rest of the ingredients. Take all of your levain and place it onto the dough. Then sprinkle over 16g of salt.
  9. Mixing this can get really messy, the levain in particular is super sticky and is a bit tricky to wash off your hands. As such, I tend to start by taking a piece of dough from the edge of the bowl, stretching it gently upwards and placing it over the levain. I rotate the bowl slightly and repeat this motion until I have done a compete turn and fully contained the levain and salt. This is not strictly necessary but I find it helps to keep my hands slightly cleaner!
  10. Next I use my thumb and forefinger to squeeze through the dough and cut a small piece off one side. I move about an inch or two further into the dough and repeat this motion until I have made my way across the whole dough. I then rotate the bowl ninety degrees and repeat the process. Once again, this is not strictly necessary but I do find it a very effective way to quickly and evenly distribute the levain and salt throughout the dough without getting too messy.
  11. Next we will turn the dough out onto the kitchen worktop and begin a process known as "slap and fold". This involves taking the dough in both hands and slapping down on the bench. A gentle flicking motion is useful to encourage the dough to stretch out away from you. After the slap we then take the side of the dough closest to us and fold it over the other half. Then we pick up the resulting ball, rotate it ninety degrees and do it again. Repeat this 30-40 times until well-mixed. The Ultimate Seeded White Sourdough1. Use a bench scraper to gather the dough into a ball and place back into your bowl. Loosely cover the dough and set a timer for 15 minutes, and leave it to rest. The Ultimate Seeded White Sourdough1. After the 15 minutes is up we need to do another process called "stretch and fold". Take a small handful of dough from the edge of the bowl and stretch it gently upwards. By now it should be really stretchy but there will still be a point that it starts to resist you and if you go beyond this it will tear. This is not a good idea. Once stretched gently lay it down across the dough. - - TIP: Wetting your hands before doing this process makes it much less likely that the dough will stick to you.
  12. Rotate the bowl a bit and repeat this process until you have gone all the way around the dough. This might be 6-8 rotations. You will know when you get back to the beginning because you will hit a bit of dough that doesn't want to be stretched. This is because you have already stretched it! Re-cover the dough, set the timer for another 15 minutes and leave it to rest. We will repeat this process every 15 minutes until we have done a total of four sets of stretching and folding. The Ultimate Seeded White Sourdough1. By the time we've completed four lots of stretch and fold it is probably about 4:30-5pm. It's now time to leave the dough to proof. Keep the dough loosely covered, ideally somewhere thats not too cold. If your house is a bit chilly you can put the dough in the oven with just the oven light on to generate a little bit of warmth. This period, also known as bulk fermentation, will usually take about 4-5 hours.
  13. Its now about 9:00-9:30pm and our dough is ready to shape. Gently turn the dough out of the bowl onto a lightly floured worktop. We want to be gentle with the dough so we don't tear it and break all the structure we built up earlier with the stretch and folds. I use a dough scraper to work my way around the bowl, loosening the dough from the edges. Then I turn the bowl upside down and let gravity slowly do the work of pulling the dough out of the bowl.
  14. Take a small handful of flour and use it to draw a line across the middle of the dough. Then use your dough scraper to cut through this line and separate the dough into two equal-sized pieces. The flour should prevent the dough scraper from sticking too much.
  15. Take one of your dough balls and gently lift the left-hand edge, and fold it onto the middle of the dough ball. Repeat this three more times folding in the right side, the edge closest to you and the far edge. Once all four edges are folded in give it a little pinch where the folds meet to seal it and flip the dough ball over. You should be left with a nice tidy dough ball with a smooth top. Repeat these steps for the other dough ball. We then leave these to "bench rest" for about 20 mins.
  16. It is now time to shape our loaves! Start by lightly dusting the top of the dough ball with flour and then flipping it upside down. You may need the bench scraper to persuade it to separate from the bench. Gently lift one side of the dough, stretch it slightly and fold it into the middle. Then repeat the process for the other side. The Ultimate Seeded White Sourdough1. Next take the far side of the dough and start to roll it towards you. The goal here is to create tension on the outside of the roll. Use your thumbs to help keep the dough tucked in tightly as you roll. The Ultimate Seeded White Sourdough1. Once it is all rolled up use your palm to squeeze the edge closes to you and seal the edges together to form a seam. The Ultimate Seeded White Sourdough1. Roll the dough onto its seam. This is now the bottom of your loaf. You will probably find that the pointy ends of your loaf are a little messy. You should be able to stretch the dough over these end bits to tidy them up if you want to. The Ultimate Seeded White Sourdough1. If you want a seeded crust then now is your chance. Pick up the loaf, flip it upside-down and press it into a dish of seeds. - - Keeping the loaf upside-down transfer it to a floured banneton. To reduce the chances of your loaf sticking to the banneton I would recommend using rice flour. If you don't have any then bread flour should work just fine. If you don't have a banneton you can use a bowl or dish lined with a clean, floured tea towel. The Ultimate Seeded White Sourdough1. Another technique that can be useful is to "stitch" the seam together by taking a small pinch of dough from either side of the seam and twisting them together. The Ultimate Seeded White Sourdough1. Next I sprinkle the bottom of the loaf (now on top) with semolina. This prevents the cover from sticking to the loaf over night and also gives a really nice texture to the bottom crust after it is cooked. Rice flour or bread flour will also be fine. Then cover the loaves and place them in the fridge over night for their second period of cold fermentation. This long, slow process will really help develop the classic sourdough flavour.
  17. The next morning it is time to bake your bread. For the best results I would recommend cooking the bread inside some kind of casserole dish, a cast-iron dutch oven or even a massive pan. - - This has two benefits. Placing the loaf onto a screaming hot pan helps your bread to rise in the early stages of cooking. The addition of a lid creates a steamy environment for the loaf to cook in. This ensures the crust stays supple and allows the loaf to expand, rather than it being dry and restrictive.
  18. Once your oven and dish is preheated as hot as the oven will go take your loaf out of the fridge and gently turn it out of the banetton into the pan. The seeded side that has been underneath all night in the fridge should now be on top. Next slash the loaf along its length with a sharp knife or razor blade. This will ensure the loaf expands in a controlled manner rather than randomly exploding out the side or bottom.
  19. Next lightly spray the loaf with a bit of water. Something like a plant mister is ideal for this. Failing that you could use an empty, well-cleaned, cleaning product bottle or just flick some water on with some wet hands. This is another trick to help keep the humidity up in the early stages of cooking.
  20. Carefully put the lid onto your container and move it into the middle of the oven. At this point you should drop the temperature to about 220 degrees centigrade and set the timer for 25 minutes. When the timer goes off remove the lid and cook for another 15-20 minutes until golden brown.
  21. Remove your bread from the oven and leave it somewhere to cool. The smell is amazing and it's very tempting to cut into it right away but it really is best left to cool for at least an hour, ideally longer, before slicing. Put your container and its lid back in the oven to heat up ready for your second loaf!
  22. I hope you enjoy making your bread! If you have any feedback or questions, please leave a comment. Good luck!

This sourdough loaf is enhanced with whole grains and a generous topping of seeds. Just before baking, brush with the beaten egg white. Use a lame or a very sharp knife to make several slashes across the top of the loaf, asterisk-fashion. Welcome to my seeded sourdough 🙂. This loaf is full of seeds as well as being coated with seeds, and it tastes as good as it looks!

So that is going to wrap this up with this exceptional food the ultimate seeded white sourdough recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!


© Copyright 2021 The Cooking Map. All Rights Reserved.

close


Best Favourite Recipes For You :

recipe of gordon ramsay toad in the hole
recipe of gordon ramsay the best pizza dough
steps to prepare gordon ramsay oxtail stew
simple way to make gordon ramsay lamb curry
how to prepare favorite waffles in sandwich maker
recipe of gordon ramsay green thai curry with steamed rice
recipe of gordon ramsay scotch eggs
steps to prepare gordon ramsay spaghetti aglio e olio
recipe of gordon ramsay cajun gumbo
step by step guide to prepare favorite matcha crumble
recipe of perfect thermomix chicken and mushroom risotto
how to make gordon ramsay crustless baby marrow quiche
recipe of gordon ramsay sausage rolls
recipe of gordon ramsay baked ziti variation
easiest way to make favorite masala mogo cassava
recipe of any night of the week steamed taiwanese meatball dumpling ba wan sago version
step by step guide to make gordon ramsay potato salad
recipe of gordon ramsay simple rhubarb pie
how to prepare gordon ramsay blue cheese sauce
easiest way to prepare gordon ramsay kale coleslaw with yoghurt dressing
recipe of gordon ramsay cinnamon rolls
recipe of homemade plomb couscous
how to make quick prawn and bangladeshi straight beanlotha curry
recipe of favorite mutton mandi
easiest way to make gordon ramsay sausage and mash pie
recipe of favorite bombay bakery coffee cake
easiest way to prepare gordon ramsay kimchi fried rice
recipe of favorite muah chee from white glutinous rice flour
recipe of gordon ramsay risotto ai frutti di mare
simple way to make quick chicken gizzard curry myrendangisntcrispy
recipe of gordon ramsay spinach dip
recipe of gordon ramsay mango mousse
recipe of gordon ramsay sausage and lentil casserole gf
recipe of gordon ramsay spiced sweet potato soup
recipe of gordon ramsay shenga drumstick kokum curry
recipe of gordon ramsay chickpea curry with butternut squash and potatoes
recipe of gordon ramsay chilli con carne
recipe of gordon ramsay red lentil curry
recipe of gordon ramsay pasta with blue cheese spinach and mushrooms
recipe of gordon ramsay beetroot salad with spinach and feta
how to make gordon ramsay pizza bianca carbonara
easiest way to prepare gordon ramsay shrimp aglio olio
recipe of any night of the week singaporean rice
recipe of gordon ramsay strawberry cake le fraisier
step by step guide to prepare gordon ramsay chicken gizzard curry myrendangisntcrispy
how to make gordon ramsay apple and blackberry crumble
easiest way to prepare homemade steamed white pomfret in superior soy sauce
how to prepare speedy exante mousse
recipe of gordon ramsay easy lemon tart
recipe of gordon ramsay basic couscous
how to make gordon ramsay devilled eggs with a sprinkling of sumac
recipe of gordon ramsay chicken biryani recipe
step by step guide to prepare gordon ramsay lamb tacos with blackberry salsa and mint chives yoghurt sauce
how to make award winning idiyappam kerala style string hoppers
simple way to prepare gordon ramsay chicken shish taouk chicken shashlik
easiest way to make gordon ramsay szechuan eggplant
recipe of favorite melinjo leaves with coconut milk sayur ganemo
easiest way to prepare super quick homemade murungai keerai soup
step by step guide to prepare speedy tandoori mogo cassava or yuca
simple way to prepare gordon ramsay prawns and chorizo pasta
step by step guide to make gordon ramsay ramps and mushroom consomme butter stir fry
steps to prepare gordon ramsay spinach risotto
how to prepare gordon ramsay hunters chicken pies
easiest way to make gordon ramsay waffles
recipe of gordon ramsay potted shrimp
recipe of any night of the week lauki ki yakhni
easiest way to make gordon ramsay basic butter cake
simple way to prepare gordon ramsay grilled halloumi and vegetable skewers
recipe of gordon ramsay potato pancakes
recipe of gordon ramsay spinach and cheese tart
recipe of favorite tapioca and egg omelette
recipe of gordon ramsay shrimp tomato and feta pasta with watercress
recipe of gordon ramsay chicken and sausage gumbo
simple way to prepare gordon ramsay orange banana cake snackscontest
steps to make gordon ramsay lemon butter sauce for salmon fish
steps to make gordon ramsay fireslaw spicy coleslaw
recipe of gordon ramsay homemade sausage rolls
simple way to prepare any night of the week cilung isi mie tapioca and egg omelette with noodle
easiest way to make award winning honey chilli lotus stem
simple way to prepare homemade kufteh bozbash stuffed meatball
recipe of gordon ramsay potato and egg salad
steps to prepare gordon ramsay vietnamese spring rolls
simple way to prepare any night of the week buta don
recipe of gordon ramsay creamy apple coleslaw
step by step guide to prepare gordon ramsay scones
recipe of gordon ramsay blueberry scones
steps to prepare gordon ramsay cheese and ham muffins
steps to prepare gordon ramsay khoya khajoor shake
recipe of gordon ramsay thai green curry
easiest way to prepare any night of the week yakhni beef pulao
recipe of gordon ramsay gulkand almond milk shake
steps to make gordon ramsay consomme paysanne
recipe of gordon ramsay chicken and gnocchi soup
recipe of quick buta don
recipe of gordon ramsay veg shashlik sizzler
simple way to make gordon ramsay thai curry mussels
steps to prepare favorite zaatar and cheese scones
how to make gordon ramsay lemon cake