sourdoughbread

Delicious Sourdough Naan, classic Indian flatbread made with sourdough starter, flour, yogurt and milk topped with garlic or nigella seeds.

Sourdough Naan

g All-purpose flour (50%)

g flour

g Yogurt (20%)

g Sourdough discards/ Sourdough starter (12%)

g Whole Milk (40%)

salt (2%)

g sugar (2%)

2.5 g baking soda (1%)

Toppings

garlic

½ tbsp Kalonji/ Nigella Seeds

cumin seeds

2-3 tbsp cilantro/ coriander leaves

ghee / melted butter

In a medium bowl mix everything including, flours, milk, yogurt, sourdough discards, salt, sugar, baking soda and knead for 8-10 minutes until smooth dough .

Leave the dough for rest at room temperature to 2- 4hours. Then divide the dough into 8 equal pieces   and place it in a lightly greased glass tray. And refrigerate overnight.

When you are ready to make Naan, heat cast iron Griddle.  Heat it in medium flame. Then when it is heated. Roll dough into tear shape or oval, top with garlic/ cumin seeds/ kalonji( nigella seeds) and spray water on one side the dough.

Place the dough which you spray water on the heated griddle, reduce to flame to low medium and cook until the bubbles start appearing.

Lightly increase the flame to medium and invert the pan and  cook the Naan directly in flame.  This will give brown marks.

Once it is cooked remove them from the griddle and immediately brush with ghee and sprinkle with cilantro.

Enjoy with some spicy curry.

Delicious Sourdough Naan , Indian flat bread made with sourdough discard/sourdough starter.  For detail recipes please visit, https://zestysouthindiankitchen.com

 Music: https://www.bensound.com

#sourdoughNaan #homemade #sourdoughbread

Sourdough  version of Hokkaido Milk Bread is incredibly soft and airy bread made with a simple technique involving a roux “starter,” known as tangzhong.

Sourdough Hokkaido Bread

For the Tangzhong Flour-Water Roux

Bread flour

water

milk

Levain

bread flour

whole wheat flour

g Active Sourdough Starter (I used 100% sourdough starter)

For The Dough:

flour bread flour

sugar

salt

powdered milk

57 milk and a little more if needed

heavy whipping cream 25% fat

150 g levain

/32 gramsm unsalted butter

Leavain

Add  both whole wheat flour, bread flour and starter for levain and set aside for 6 hours.

The Tangzhong (Flour-Water Roux):

In a medium saucepan whisk together lightly the flour, water and milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.

If you have a thermometer, cook the roux/ tangzhong till it reaches 65C (150F) and take it off the heat. If you do not have a thermometer, then watch the roux/ tangzhong until you start seeing “lines” forming in the roux/ tangzhong as you whisk/ stir it. Take the pan off the heat at this point.

Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. If not using immediately, transfer the roux to a bowl and cover using plastic wrap. It can be stored in the refrigerator until the color changes . Discard the tangzhong after that.

Dough:

In a bowl of kitchenaid stand mixer add bread flour, salt, sugar, and milk powder and set aside.

In a microwave safe bowl heat milk, whipping cream and butter for about 30  seconds  and set aside.

Kitchenaid stand mixer fitted with dough attachment mix in, tangzhong mixture, milk-cream-butter and starter into flour mixture and knead until it become soft and sticky for about 15 minutes on medium speed (3-4) . Once the dough starts leaves the side and knead with hand for about 3 more minutes or until when you pull the dough it will spread without tearing, means it passes window pan test.

Remove the dough and place it into well oil pan bowl for doubling. Cover with plastic wrap and a towel, and let the dough rise for about 12 hours or till almost double in volume in room temperature.

Place the dough on your working surface. About 823g dough divide into 4 equal pieces of 206g. You do not need flour to work or shape this dough.

Roll out each portion of the dough with a rolling pin into an oval shape, about 1/8” thick. Take one end of the dough from the shorter side of the oval and fold it to the middle of the oval. Take the other end and fold so it slightly overlaps the other fold.

Roll this folded dough with the rolling pin so the unfolded edges are stretched out to form a rectangle. Roll the rectangle from one short edge to the other, pinching the edges to seal well. Do this with each of the four larger pieces and place them, sealed edges down, in a well-buttered loaf tin. Cover with a towel and leave the dough to rise for about 2-4 hours.

Carefully brush the tops of the dough with egg wash and bake at 350F for about 45 minutes  or it registers an internal temperature of 190-200 F. If the top starts browning earlier, tent the loaf tin with foil to prevent extra burning. Let them cool in the tins for about 5 minutes and then unmold and transfer to a rack till slightly warm or cool.

Sourdough version of Hokkaido Milk Bread is incredibly soft and airy bread made with a simple technique involving a roux “starter,” known as tangzhong. For detail recipes please visit, https://zestysouthindiankitchen.com/sourdough-hokkaido-milk-bread/
#Sourdoughbread #HokkaidoMilk Bread

Sourdough Hokkaido Milk Bread

Early spring garden salad

Parsley, small leaves

Chervil, sprigs

Baby carrots, scrubbed (Main)

Baby

Beetroot, beets scrubbed

Sea salt

Garlic, small, peeled

Tbsp Olive oil

Tbsp Walnut oil

tsp Cider vinegar

Salt

Place chilled leaves in a wide mixing bowl. Scatter herbs on top. Add any baby beetroot leaves too.

Use a mandolin or very sharp knife to thinly slice the carrots lengthwise. Place slices into iced water immediately. Do the same to the baby fennel, then finally slice the beetroot into thin rings, placing them in a separate bowl of iced water.

Make dressing by gently heating garlic cloves in olive oil in a very small pan on medium heat, just until garlic sizzles gently and begins to turn golden. Pour oil and garlic into a small bowl, and use a fork to whisk in the walnut oil, cider vinegar and salt. Set aside for 5 minutes.

After 5 minutes, drain all sliced vegetables and dry well on kitchen paper. Add the vegetables to the salad bowl. Break sourdough croutons into two or three pieces and add to bowl. Sprinkle sea salt on top. Rewhisk dressing and pour all over salad. Toss gently and serve immediately in shallow bowls.

Roasted garlic and asiago sourdough bread is one of the mostdelicious breads you can ever make. Marriage between roasted garlic and asiagocheese is so yum !

Roasted Garlic and asiago sourdough bread

g rye flour

g leavain

87 g Roasted Garlic (Weighed after roasting)

g Asiago Cheese (cut it into ¼ inch cubes)

In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 40 g of bread flour and 10g rye flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.

Make Leaven

Around 4 hours of Levain making, Mix all the flours in 320 g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes

Make Autolyse

When levain is ready incorporate the levain into the autolyzed dough

Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside

Make Dough

Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.

Stretch and Fold

One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and then sprinkle roasted garlic cloves  and asiago cheese  on the top and fold them into a letter fold.

Laminate the dough

If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.

Coil fold

Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.

Work this into a round shape, and place seam side up in a proofing basket lined well with flour.

Shaping the dough

After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.

Cold Proof

When you are ready to bake preheat oven to 500°F / 260° C.

Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.

Turn the heat down to 500°F/ 260° C. and cook for 15 minutes. Then reduce the temperature to 450° F / 232° C for 10 minutes with lid.

After 10 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.

If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.

Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter

Score and Bake

https://www.youtube.com/watch?v=NSBJchrd2UQ

Roasted garlic and asiago sourdough bread is one of the most delicious breads you can ever make. Marriage between roasted garlic and asiago cheese is so yum ! For detail recipes please visit, https://zestysouthindiankitchen.com/roasted-garlic-and-asiago-sourdough-bread/ #sourdough #garlicbread 


Ingredients
Leavain/ Leaven
• 15 g sourdough starter I used 100% hydration, 50: 50 all-purpose flour : whole wheat flour
• 40 bread flour
• 10 g rye flour 
• 50 g water
Dough
• 400g bread flour
• 30 g rye flour
• 100 g leavain
• 330 g water
• 87 g Roasted Garlic  ( Weighed after roasting ) 
• 100 g  Asiago Cheese  ( cut it into ¼ inch cubes ) 
• 9 g salt

Best  easy  sourdough soft pretzels made from scratch. Buttery tasting pretzels are good with your favorite dip.  

Easy sourdough soft pretzels

½ cup / 100 grams Sourdough Starter

Granulated Sugar

Bread Flour

Unsalted Butter (melted)

water (for boiling)

Baking Soda

tbsp Coarse Kosher salt

In a stand mixer with hook attachment, mix sourdough starter, sugar, salt, melted butter and warm water on low speed for 3 minutes.

Mix in flour 1 cup at a time on medium speed. Continue mixing until dough forms a smooth ball.

Transfer dough to a lightly oiled bowl, cover with plastic wrap and set in a draft free place until dough doubles in size, about 4 hours.

Once dough has doubled, transfer to work surface, gently punch it down. Cut 6 equal portions (pie wedges) roll wedges into coils about 20 inches long.

To form pretzels, pull coils into a “U” shape, crisscross ends at top then fold back down to the bottom of the “U” shape.

Add 3 cups of water and baking soda to a large pot and bring to a boil. Add 2 pretzels at a time into water for 30 seconds. Remove with a slotted spoon. Place on a lined sheet pan.

Sprinkle pretzels with salt. Bake at 450°F/ 230°C for 15 minutes, rotating pan once.

Enjoy with favorite dip.

https://www.youtube.com/watch?v=x-zwfLCHJe0

Best tasting easy sourdough soft pretzels made from scratch. Buttery tasting pretzels are good with your favorite dip.  For detail recipes please visit, https://zestysouthindiankitchen.com/easy-sourdough-soft-pretzels/ #sourdoughstarter #softpretzels

½ cup / 100g Sourdough Starter
1.5 tbsp./ 27g Granulated Sugar
1 cups / 225g warm water, plus 3 quarts for boiling
3 cup/ 450g  Bread Flour
1 tsp/ 6g salt 
3 tbsp./ 46g  Unsalted Butter, melted
3 cups water, for boiling
¼ cup Baking Soda
2 tbsp.  Coarse Kosher salt

Easy  Sourdough  Soft Pretzels

Sweet, nutty, raisin walnut sourdough bread made with black raisins and toasted walnuts. Perfect breakfast toast with touch of butter.

Raisin and walnut sourdough bread

Sourdough Starter

sourdough starter

rye flour

Dough

Spelt flour

/ 100 grams Sourdough Starter

/383.5 Water

/117.5 g Raisins

walnuts (Toasted walnuts)

First make Sourdough Starter

In a bowl add 15g sourdough starter, both flours and water and mix well and set aside for 5 hours or until it doubles in volume.

AUTOLYSE THE DOUGH

Around 5 hours of starter making, Mix all the flours in 370 g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes

MAKE DOUGH

When starter is ready incorporate the starter into the autolyzed dough

STRETCH AND FOLD

Then stretch and fold the dough every 1 hour for until 2 hours.

This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform 6-7 turns each time you manage the dough.

LAMINATE THE DOUGH

One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and then sprinkler raisins and walnuts on the top and fold them into a letter fold.

COIL FOLD

SHAPING THE DOUGH

Work this into a round shape. Then place seam side up in a proofing basket lined well with flour.

COLD PROOF

SCORE AND BAKE

When you are ready to bake preheat oven to 475°F/ 246°C.

Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.

Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.

Super easy to make! It makes wonderful french toast too.

Love the addition of the raisins. Never had sourdough with raisins before. Brilliant.

This was so much fun to make! Will be making again!

This is my new favourite sourdough bread recipe! I love the addition of walnuts and raisins. Such a delicious idea.

This sourdough recipe was incredible! I loved the addition of raisins and walnut.

I tried this raisin and walnut sourdough bread recipe and it turned out fantastic! The bread is perfectly crusty with a great mix of sweet and nutty flavors. Thanks for the wonderful recipe!

This was absolutely delicious with my morning tea and a nice pat of butter. Loved the flavor!

This bread came out so good! It was great for toast with some butter for breakfast.

I baked this bread two times already. Perfect bread, perfect description.👍 thank you for the recipe. I used hazelnut instead of walnut and lievito madre starter. 
I wish I can add a picture 🤗

What a tasty sourdough.  This one came out perfectly and I love the raisin and walnuts inside.  So creative and delish.

This sourgough bread looks georgeus Swathi! You have golden hands. I have to try this one out.

Raisins in sourdough? Yes please.  Perfect addition to my morning breakfast

I love the sweetness from the raisins in this sourdough! I could eat it all day

https://www.youtube.com/watch?v=gwLwffifBI4

Sweet, nutty, raisin walnut sourdough bread made with black raisins and toasted walnuts. Perfect breakfast toast with touch of butter. . For detail recipes please visit, https://zestysouthindiankitchen.com/raisin-and-walnut-sourdough-bread/#sourdough #breadrecipe 
• Sourdough Starter
• 1 tablespoon / 15g sourdough starter
• 1/3 cup /40g bread flour
• 1 tbsp / 10g rye flour
• 1/4 cup +1 tablespoon / 50g water
• Dough
• 3 cups 382.5g Bread flour
• 1/3  cup / 70g  Spelt flour
• 1/2 cup / 100g Sourdough Starter
• 1 1/2 tsp / 9g s salt
• 1 1/2 cups /383.5 Water
•  1/3 cup /117.5 g Raisins 
•   ½ cup / 94g walnuts

Raisin and walnut sourdough

This delightful cheddar green onion sourdough bread combines the tangy flavor of sourdough with the sharpness of cheddar cheese and the savory bite of green onions.

Cheddar Green Onion Sourdough Bread

spelt flour

Rye flour

green onions

Extra Sharp Cheddar Cheese

Black pepper

FIRST MAKE SOURDOUGH STARTER

When the starter is ready in large bowl add sourdough starter and water ( 345g) and bread flour , spelt flour and rye flour and mix well and set aside for one hour.

After 1 hour add salt and rest of water ( 15g) and combine everything  then set aside for 1 hour

One hour after last stretch and fold do a lamination of the dough. Means spread the dough into a thin sheet and fold it into a letter fold. Incorporate  chopped extra  sharp cheddar cheese  and green onion and pepper.

Set it aside for another hour.  By this time dough will be doubled 50% approximately.

Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with butter.

My bread turned out just like your photo! It was so good. Another great bread recipe from your site! Thank you. 😊

Hello Swathi,
I love your bread recipes. This one is great! Thank you so much,
Question: the recipe does not specify if the Dutch oven should be preheated or  if the uncooked bread is put into it while it is cold. Some of your recipes start with a cold Dutch oven. Are the two methods interchangeable?
Thanks!
 I look forward to seeing more of your recipes!

This bread reminded me so much of my favourite bread from Germany, a sourdough-onion bread. And this one has added cheese, which is a big plus in my book.

https://www.youtube.com/watch?v=1mbcqzIAWcM

This delightful bread combines the tangy flavor of sourdough with the sharpness of cheddar cheese and the savory bite of green onions. Each bite offers a perfect balance of tangy, cheesy goodness with a hint of freshness from the green onions. Whether enjoyed on its own, toasted with a pat of butter, or used to make a gourmet sandwich, our Cheddar Green Onion Sourdough Bread is sure to delight your taste buds and leave you craving more.
For printable recipe with video check here, https://zestysouthindiankitchen.com/cheddar-green-onion-sourdough-bread/

 2 ¾ cups / 350g Bread flour 
 ¾ cup (heaping )/100g spelt flour 
 ½ cup/ 50g Rye flour 
 1 ½ cups /360g water 
 ½ cup / 36g green onions
 1 ¾ tsp / 10g salt  
4.92 oz/ 140g Extra Sharp Cheddar Cheese 
 ½ tsp / 1.15g  Black pepper 
 ½ cup / 90g  sourdough starter

Dates andpecan sourdough bread sounds delicious! It combines the tangy flavor ofsourdough with the natural sweetness of dates and the nutty crunch of pecans.

Dates and Pecan Sourdough Bread

70 g dates (about 12 pitted dates (Chopped))

pecans (Chopped)

First make active sourdough starter

In a bowl, add bread flour , spelt and rye flour and add the rest of water and mix well and autolyze 30 minutes.

Then Incorporate the sourdough starter with flour.

Top 9 sourdoughbread recipes from across the web

The most viewed sourdoughbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sourdough Naan

Sourdough Hokkaido Bread

Early spring garden salad

Roasted Garlic and asiago sourdough...

Easy sourdough soft pretzels

Raisin and walnut sourdough bread

Cheddar Green Onion Sourdough Bread

Dates and Pecan Sourdough Bread

Sourdough Coconut Buns (Sourdough C...

Top 9 sourdoughbread recipes from across the web

The most viewed sourdoughbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Naan

Sourdough Hokkaido Bread

Early spring garden salad

Roasted Garlic and asiago sourdough...

Easy sourdough soft pretzels

Raisin and walnut sourdough bread

Cheddar Green Onion Sourdough Bread

Dates and Pecan Sourdough Bread

Sourdough Coconut Buns (Sourdough C...

The most viewed sourdoughbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine