The purest bread is usually called real bread. It has only four ingredients: flour, water, salt and yeast. Fermentation is produced by naturally fermented starter (yeast), which is a kind of cultured bacteria and wild yeast. One of the best recipes for making simple, simple and rich sour bread can be matched with anything, inspired by Taddin's recipe.

Composition:

Flour: whole wheat flour100g, bread flour 400g.

Starter: 100g (fresh, need to be made 5-8 hours in advance) (if there is no starter, you can use the yeast bought in the store instead. The same is100g. )

Water: 375g

Salt: Himalayan powder/rock/sea salt 10g (avoid refined salt because it contains additives).

This kind of bread with high moisture content will make its dough sticky, but its advantages are hard crust and light crumbs. Detailed and simple production process, you can refer to Tartine bread or Google Tartine country bread.

Materials:

The crust of sour bread is crisp, and the crumbs are wet, soft and chewy, so you get twice the result with half the effort. As I said, the texture of dough depends on the formation of dough, which requires some skills to deal with. The advantage of using high moisture dough is that kneading dough is a simple and gentle process, rather than a muscle bending process that people often think of. First, mix water, starter and flour until there is no dry caking. After 30 minutes, add salt and do a series of stretching and folding (the detailed recipe will have all the details). This stretching and folding is repeated four times every 30 minutes until the dough becomes hard and shiny, from sticky to sticky, and maintains its shape. Each step takes less than a minute and requires simple and gentle treatment. Then set it, set it on a baking stick, and then bake it in a preheated oven.

Suggestions and expectations:

Hang in there and let it come to you:

Like everything in life, when we start to do something new, we tend to become clumsy and uncomfortable. It's like learning to ride a bike. No one can do it right the first time. But the more often we go back to the saddle, the easier it becomes.

Similarly, when baking bread with high hydration acid, the initial experience can be quite challenging. Baked bread may not be amazing, but let it cool, slice and eat one, and you will know what real bread is. The caramel skin is broken in your mouth and combined with the soft and chewy bread crumbs. This kind of experience is complicated and difficult to overcome. Most people eat homemade sour bread and find it impossible to return to commercial yeast bread.

I recommend a baker's tool:

No matter how well you knead the dough, I find that setting and proofing have a great influence on the final bread. Banbanton can positively influence the visual appeal of your bread, because it keeps the shape of the bread and makes the dough enter the oven in a specific form. If you want a banbanon, I recommend our "bread boss" 9-inch banon, because they are bundled with a set of tools and you will need some guidance in the future. Below is a picture of sour dough used in our banner. We offer the best quality and affordable price. Our baker is here: (9 inches) Banton proofing basket+bowl scraper and cloth lining.

Who owns the bread?

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