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Which Bread Flour Is Best For Sourdough Bread Recipe - Yahoo Recipe Search
Food.comInspired by recipe #378013, which I really loved, but wanted to make as sourdough. I loved the result, so I'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain bread flour that I found at the St. Lawrence Market in Toronto, and 2 1/2 cups of Robin Hood Best for Bread Multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) I used 1847 Oregon Trail Sourdough which I had just gotten two days prior, but any sourdough would do! The flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. If you're so inspired, top this loaf with 7 grain cereal, oats, bran. Spray the loaf with Pam or water and then sprinkle with the topping before baking.Food.comFirst, don't let the long list of instructions turn you away . . . it's very simple! This is my version of Artisan Bread in Five Minutes a Day (by Jeff Hertzberg and Zoe Francois), a revolutionary approach to bread baking. Actually it's a combination of Five Minute Bread and Cook's Illustrated Recipe #290761. Perfect answer to a busy life . . mix once and store in the refrigerator. (See list below of other uses for this recipe). When you're ready to bake take out the amount of pre-mixed dough needed and store the rest in the refrigerator for up to 10 days. The flavor will be similar to sourdough, developing more intensely over the days of storage. Preparation time indicated does not include pre-fermentation time, which can vary from 3 hours to 10 days. Special equipment needed: Large (5 - 6 qt.) plastic container with lid (not air tight) and a baking stone or a 5 qt. dutch oven (depending on your choice of baking methods). I've found that it's best to line a basket or bowl with parchment paper; let the bread rise, and then back in a preheated dutch oven. Note that the beer used in this recipe must be a lager; DO NOT USE AN ALE as they use a different type of fermentation. Do not use glass jars with screw tops (they could explode from the trapped gases).Lidded plastic buckets designed for dough storage are readily available -- I purchased mine through King Arthur Flour. Other ideas for use: Pita Bread: Recipe #310219 Lavash: Recipe #310451 Baguette: Recipe #317472Food.comI was inspired by Donna M's #32194, which I love dearly to create a bread with additional grains which would please my DH & DS, who love multi grain bread. So using her recipe as a guide this is the bread I created today. It turned out a beautiful loaf and was enjoyed by my men. I have to admit for someone who usually isn't fond of multi grain bread I found it pretty tasty too. I used flax seed meal as one of my grains because I heard from a doctor that flax seed is one of the most healthy grains we should be using. It takes so little to have big health advantages as well.Food.comI decided to make my own Sourdough Recipe with rich Buttermilk, and I have entered this into my personal recipes. I developed this recipe which has worked out well from the 1st loaf, and just seems "fool-proof", and very tasty. Once your Sourdough is the flavor you like best, you can jar it and put it into the refrigerator in 10 ounce portions and use a complete jar each loaf you make in the breadmaker. VERY QUICK and SO EASY!YummlyIf you want a simple introduction to the food of Portugal, saloio bread, or pão saloio, is a tasty way to ease into the cuisine of Northern Portugal. "Saloio" means "peasant" and this traditional bread is often referred to as peasant bread or farmhouse bread that originated in the countryside north of Lisbon in the region of Ponte do Rol. This bread has been around for more than a century, but it's still one of the most popular breads you can buy from a local baker. If you've made bread before, this recipe won't surprise you, but if you're a novice, here's a bit of information beyond the recipe to help you through the steps. ### Simple or Whole Grain This recipe is really two recipes in one. It calls for all-purpose flour and it's mixed and kneaded like you would other homemade breads like sourdough or whole wheat bread. However, once the dough has completed its first rise and has been divided and shaped for the second rise, the recipe gives you the option to knead in rye flakes, sunflower, and sesame seeds. The plain bread is great, but the seeds make the bread a little more... engaging. ### Baking Tips __Pay attention to your yeast's expiration date:__ Unfortunately, yeast doesn't stay "alive" forever. Buying it in bulk to save a buck or two is tempting, but if it sits around too long, it won't do its job of pumping up your bread. Bakers who make bread often buy active dry yeast in a jar, but buying pre-measured packets to use immediately is best for people who don't bake as often. __Make sure your oven is hot:__ This recipe calls for the oven to be preheated to 425 degrees Fahrenheit, which is hotter than everyday recipes like a cake or casserole require. The high heat helps the bread form a crust on the outside and leaves a chewy crumb (the loaf's interior) we expect from "artisan" breads. __Take its temperature:__ Instant-read thermometers are great for bread as well as meat! Artisan breads like this one are deceiving because the crust can be a beautiful brown while the inside is still developing (read: raw). The internal temperature should reach 190 degrees Fahrenheit before you take it out of the oven. This means poking a hole in your bread, but no one will notice and a tiny blemish is better than slicing into undercooked bread. __Resist opening the oven:__ The smell of fresh bread may taunt you, but try not to open the oven too much. Every time the oven is opened, the temperature drops significantly which will extend your baking time. ### Results This heavy rustic bread goes well with soup like the traditional caldo verde made with sausage, greens, potato, but this bread is good enough to eat on its own still warm from the oven. It's also pretty good with a drizzle of olive oil or butter, too.Food52Berches is the ceremonial bread that was eaten by the Jews of Germany for the weekly Sabbath and for holidays. It differs from the challah most Americans are familiar with in two ways: 1) it is a "water bread" that does not contain eggs in the dough, 2) it contains mashed potato in the dough, which gives it a slightly tangy taste, similar to sourdough bread. Following tradition, this bread is braided and sprinkled with poppy seeds. My mother, Gabrielle Rossmer Gropman, and I are writing "The German-Jewish Cookbook: Recipes and History of a Cuisine", which will be published in 2017 by Brandeis University Press, HBI Series on Jewish Women. This recipe was slightly adapted from one given to us by Herta Bloch, who with her husband Alfred owned the well-known and much-loved German-Jewish meat shop Bloch & Falk in New York City from the 1940s - mid-1990s. Berches can either be made in loaf pans or as a free-form bread (I have included a photo of each version above), though in either case the bread will be braided.
