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Sourdough starter with dry yeast - normal sandwich bread

Normal bread with overnight fridge rise for extra flavour - Sourdough starter increases the flavour and texture.

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I have been making this kind of bread for the last 1 year with excellent taste and texture.

Large size sandwich bread

Dry yeast 1.5 tea spoons

50g of sourdough starter

610g strong white flour

2 tea spoonsful of sugar

1.25 tea spoon of sea salt

400ml of tepid water

I use Panasonic SD 2501 bread making machine to mix the ingedients

25g of butter or olive oil

Put all the above ingredients in the bowl and allow to rest for 45 minutes. Allow the machine to mix all the ingredients for about 25 minutes. I then take the flour out of the bowl and work on it and shape for it to be put into the baking pan after applying oil all around so that the dough does not stick.

Once I have shaped the dough I put it in the baking pan and put a plastic bag with extra space at the top for the dough to rise, whilst it is kept in the fridge for 24 hours to rise and improve the taste of the bread when baked.

After 24 hour, take the bread out of the fridge and place it on the worktop to finish shaping finally. Allow the dough to rise in a warm environment in the baking pan, until is rises to a level you feel comfortable.

Put the baking pan in the oven at the temperature of 200 for 30min.

The bread should rise and smell wonderful.

As we all know that Sourdough starter improve the flavour of bread and also helps with digestion.


Added by: R J Parmar

Tags: Bread

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