Very Strawberry Sourdough Bread.

Very Strawberry Sourdough Bread The end of the day weariness often promote you over the edge and into a drive-thru window. But really, there are some really quick and easy recipes here to help you get a delicious and ideal meal on the table in no time.

You can have Very Strawberry Sourdough Bread using 8 ingredients or deficient. Here is how you achieve that.

Ingredients of Very Strawberry Sourdough Bread

  1. Provide 125 g of active 100% hydration strawberry yeast water sourdough starter.
  2. Provide 100 g of strawberry yeast water.
  3. You need 5 g of salt.
  4. Prepare 250 g of GMP T65 flour.
  5. Provide 50 g of fresh strawberries, pureed.
  6. Provide 33 g of strawberry yeast water (divided into 10g + 23g).
  7. Prepare of NOTE:.
  8. Provide of You can replace all the strawberry yeast water with plain filtered water..

These recipes make in roughly 80 minutes from start up to finish, and 12 actions. Get ready to adhere these recipes to get you by way of a busy back-to-school monsoon!. Here guides how you mix 12 pacesthat.

Very Strawberry Sourdough Bread steps by step

  1. Dissolve 5g of salt with 10g of strawberry yeast water. Set aside..
  2. Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes..
  3. After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough. Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes..
  4. Rest 30 minutes..
  5. Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes..
  6. Repeat step 5 three more times..
  7. Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!)..
  8. Take the dough from the fridge, pre-shape directly. Bench rest for 5 minutes. Then final shape and place the dough in the banneton basket..
  9. Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes..
  10. Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour..
  11. Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C..
  12. Cool the bread on wire rack completely before slicing..

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Tips make Very Strawberry Sourdough Bread order get results that are perfect

  1. Appointment active 100% hydration strawberry yeast water sourdough starter, strawberry yeast water, salt, GMP T65 flour, fresh strawberries, pureed, strawberry yeast water (divided into 10g + 23g), NOTE:, You can replace all the strawberry yeast water with plain filtered water., the right food ingredients also affect the results of cooking, starting from selection fresh ingredients will be very good because the content of the nutrition is still very good.
  2. Equipment The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
  3. How to cook Very Strawberry Sourdough Bread, which includes which ingredients must be processed first and which ones are processed later and when to add spices. Read the steps to make it Dissolve 5g of salt with 10g of strawberry yeast water. Set aside.. , Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes.. , After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough. Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes.. , Rest 30 minutes.. , Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes.. , Repeat step 5 three more times.. , Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!).. , Take the dough from the fridge, pre-shape directly. Bench rest for 5 minutes. Then final shape and place the dough in the banneton basket.. , Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes.. , Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour.. , Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C.. , Cool the bread on wire rack completely before slicing.. , This is done in order to produce processed which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.

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Already know the things you need to consider when cooking Very Strawberry Sourdough Bread? Try to use and choose the right food ingredients and follow the steps in cooking properly. Good luck...!!! See also the recipe for bread simple cooking recipes