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Aroma-Filled Sourdough Bread Recipes

Enjoy This Artisan Bread in Thirty Different Delicious Ways

BY

April Blomgren

Copyright 2020 April Blomgren

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.

All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

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Author Page: https://www.amazon.com/author/april-blomgren

Table of Contents

Introduction

Sourdough bread is an ancient type of bread that has lasted until a date yet is proving to be a healthier alternative to regular white or whole-wheat bread options.

It comes across as an intimidating bread to bake, considering the technique and time investment you need to get it right. While it may not be the type of bread to bake for the lazy hands, it sure satisfies the sluggish tummy with much joy.

Sourdough bread is delicious, crispy, and accommodates many add-ins to give you a flair with your offerings. You may not often find sourdough bread baked with many flavors; hence, this cookbook focuses on aromas and texture inclusion. The goal is to give you many options to enjoy while keeping the process as standardized as possible.

The recipes intentionally follow the same steps in most cases to avoid confusion (because the process could be tricky). Once you grasp the method, you can make the dough easily and introduce different add-ins to switch up the taste and flavor.

Now, it is time for you to bake some goodies for yourself. Grab your ingredients, and lets get to it.

Welcome to my Aroma-Filled Sourdough Bread Cookbook.

1.Classic Sourdough Bread

This recipe is your gateway to making many other types of sourdough bread recipes and serves as the basis for the other recipes in this cookbook. It requires some time to get ready but is worth the effort.

Serves: 8

Prep Time: 45 mins + 30 hours 5 mins rising

Cook Time: 60 mins

Ingredients:

• 15 oz all-purpose flour + extra for dusting
• 10 oz water, room temperature
• 8 oz sourdough starter
• 1 tsp salt

Youll also need:

• Plastic wrap
• 1 round banneton basket with liner
• Cake pan
• Greaseproof paper
• Cooking spray
• Sharp knife
• 1 (4 to 6-quart) Dutch oven
• Wire rack

Instructions:

In medium bowl, mix flour, water, and sourdough starter until sticky dough forms. Cover bowl with a plastic wrap and let sit at room temperature for 20 minutes.

After, remove plastic wrap and sprinkle salt on dough. Gently knead salt into dough until well incorporated. Cover again with a plastic wrap and let rise at room temperature for 30 minutes. Remove wrap after.

Holding two edges of the dough with your fingertips, fold dough over itself into the center. Turn bowl to a 45-degree angle, fold again, and repeat this process six more times. Cover dough with plastic wrap and let rise for 30 minutes. Repeat folding dough at 30 minute-intervals, three more times.

Dust a clean, flat working surface with flour. After the fourth and final fold, transfer dough to surface. Gently spread dough into an 8-inch disk and then fold edges towards center until round. Cover dough with a plastic wrap and let sit for 15 minutes.

Press and fold dough one more time into a round, and place seam-side on working surface. Loosely cup your hands and mold dough into a round shape while moving around. If dough is too tacky, dust your hands with some flour and mold.

Line banneton basket with its cover or clean napkin and dust with flour. Place dough in basket, and cover lid. Wrap basket with a large plastic bag and tie tightly to cover basket fully. Let sit at room temperature for 1 hour, then refrigerate for 12 to 24 hours.

After, fix ovens rack in middle and sit a cake pan at ovens bottom. Pour 3 cups of boiling water into cake pan and place banneton basket on rack. Close oven door and let dough double in size for 2 to 3 hours.

Remove basket and cake pan with water. Cut out a 12 x 12-inch greaseproof paper and spray with cooking spray. Unwrap basket, uncover lid and dust top of dough with flour.

Lay oiled side of paper over dough and invert basket onto counter. Lift basket, cloth, and use a sharp knife to make a -inch line into center of dough.

Pick up dough while holding edges of parchment paper and lower into Dutch oven. Cover pot and place in oven.

Heat oven to 425F and bake bread for 30 minutes once oven is on. Uncover pot and bake bread further for 20 to 30 minutes or until deep brown.

When ready, carefully remove hot pot, transfer bread to wire rack and let completely cool for 2 hours.

Slice and enjoy bread afterward.

2.Cinnamon and Raisin Sourdough Bread

Cinnamon and raisins give this recipe a rustic flavor, which reminds us of ancient bread servings.

Serves: 8

Prep Time: 45 mins + 30 hours 5 mins rising

Cook Time: 60 mins

Ingredients:

• 15 oz all-purpose flour + extra for dusting
• 10 oz water, room temperature
• 8 oz sourdough starter
• 1 tsp salt
• 1 tbsp cinnamon powder
• A handful raisins

Youll also need:

• Plastic wrap
• 1 round banneton basket with liner
• Cake pan
• Greaseproof paper
• Cooking spray
• Sharp knife
• 1 (4 to 6-quart) Dutch oven
• Wire rack

Instructions:

In medium bowl, mix flour, water, and sourdough starter until sticky dough forms. Cover bowl with a plastic wrap and let sit at room temperature for 20 minutes.

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