Red Fife Sourdough Bread Recipes
More about "red fife sourdough bread recipes"
10 SOURDOUGH BREAD RECIPES FOR HOME BAKERS
From heartbeetkitchen.com
5/5 (5)Category Sourdough
- Delicious Everyday Sourdough Bread Recipe. This straightforward sourdough bread recipe is a staple in our house. Made with sourdough starter, this naturally fermented bread has a fluffy, airy interior and crackly crisp crust.
- Whole Wheat Sourdough Bread Recipe. A recipe for naturally fermented, whole wheat sourdough bread. You’ll notice that besides whole wheat flour, bread flour and all purpose are also used to achieve a tender crumb, and keep the bread from becoming too dense, which can happen if you use all whole wheat.
- Jalapeño and Cheese Sourdough Bread. This cheesy, jalapeño studded sourdough bread is flavorful, soft, and absolutely delicious. You’ll use active sourdough starter to make it, along with gouda cheese and pickled jalapeños.
- Fabulous All-Purpose Flour Sourdough Bread Recipe. Learn how to make incredible sourdough bread with just all-purpose flour and your starter! The rise is that of any loaf made with bread flour, and the crumb is super fluffy, the crust crisp and flaky.
- Honey Sourdough Bread with Toasted Walnuts. This honey sourdough bread is lightly sweet, with toasted walnuts folded in, adding wonderful nuttiness and a little crunch.
- Tart Cherry Seeded Sourdough Bread. Homemade sourdough bread with a seeded crust and dried tart cherries folded into the dough. The crunchy crust is incredible!
- Rustic Rye Sourdough Bread. Homemade rye sourdough bread is a glorious choice for sandwiches, or eating on its own. Made with a blend of whole wheat, bread flour, and rye flour, this naturally fermented loaf holds its shape and has a moist, chewy crumb.
- Red Fife Flour Sourdough Bread Recipe. A flavorful loaf of naturally leavened sourdough bread made with 50% heritage wheat, and bread flour. Makes for an amazingly nutty and nutritious bread.
BEST RED FIFE BREAD RECIPES | FOOD NETWORK CANADA
Web Mar 19, 2012 2 cup of all-purpose flour or bread flour 2 cup of Organic Red Fife Flour or whole wheat flour ½ cup of any multi-grain mix ½ tsp of active dry yeast 1 ½ tsp of salt 2 ¼ cup of warm water Ingredient …
From foodnetwork.ca
From foodnetwork.ca
RED FIFE STOUT SOURDOUGH | THE FRESH LOAF
Web Jan 5, 2015 Red Fife 45g 6% Bread Flour 600g 80% Total dough flour 645g 86% Salt 15g 2% Black Creek Stout 420g 56% Dough Hydration 65% Total flour w/starter 750g Stout & water w/flour 525g Hydration w/starter …
From thefreshloaf.com
From thefreshloaf.com
MY FAVORITE GO-TO SOURDOUGH BREAD RECIPE - BLESS …
Web Nov 23, 2021 Add the water, and stir well with a fork to combine well. Add the flour and salt, and use the fork to combine the mixture well. It will won't look like like bread dough yet; just stir it well to combine and that's good …
From blessthismessplease.com
From blessthismessplease.com
WHOLE GRAIN SOURDOUGH BREAD WITH RED FIFE FLOUR
Web Aug 21, 2018 50 grams active sourdough starter, at its peak 320 grams water, a little warmer than room temperature (about 80 degrees F) 230 grams organic bread flour 200 grams whole grain red fife flour 9 grams fine sea salt Equipment Banneton Instructions Mix starter and water with a fork until distributed. Add flours.
From heartbeetkitchen.com
4.5/5 (48)Category Breakfast, SourdoughCuisine AmericanTotal Time 10 hrs 55 mins
From heartbeetkitchen.com
4.5/5 (48)Category Breakfast, SourdoughCuisine AmericanTotal Time 10 hrs 55 mins
EASY SOURDOUGH SANDWICH BREAD - THE CLEVER CARROT
Web Apr 14, 2020 Shape the Dough. The following morning, coat a 8.5×4 inch loaf pan ( or 9×5-inch pan) with softened butter.. Remove the dough onto a lightly floured surface. Gently flatten the surface to release some of the air bubbles.
From theclevercarrot.com
From theclevercarrot.com
BASIC SOURDOUGH BREAD RECIPE | KING ARTHUR BAKING
Web Preheat the oven to 350°F. Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°F. Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
From kingarthurbaking.com
From kingarthurbaking.com
20% WHOLE GRAIN SOURDOUGH : R/BREADIT - REDDIT.COM
Web 25g Whole Grain Rye. 382g Water (20g reserved) 100g Levain (100% Hydration) 10g Salt. -90 minute autolyse. -Mix levain into flour and then let rest 30 minutes. After rest mix in salt with reserved water. -Stretch and fold a few minutes in bowl to build some early strength. -Bulk fermented around 5 hours with 2 rounds of stretch and fold and ...
From reddit.com
From reddit.com
RECIPES – JANIE'S MILL
Web Raisin Bread with Red Fife and Dark Rye This raisin bread is perfect for breakfast or any time! It's fairly dark (thanks to the molasses) and dense (thanks to the 100% extraction Red Fife and Dark Rye).
From janiesmill.com
From janiesmill.com
RUSTIC SOURDOUGH BREAD RECIPE | KING ARTHUR BAKING
Web Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F. Spray the loaves with lukewarm water and dust generously with flour. Make two fairly deep diagonal slashes in each; a serrated bread knife wielded firmly or a ...
From kingarthurbaking.com
From kingarthurbaking.com
SPELT, RYE, AND WHOLE WHEAT SOURDOUGH BREAD | THE PERFECT LOAF
Web Feb 4, 2023 Warm or cool the autolyse water so that the temperature of the mixed dough meets the FDT (final dough temperature) of 78°F (25°C) for this recipe.Place all of the flours and water 1 in a large bowl. Use wet hands to mix until no dry bits remain; the dough will be shaggy and loose. Use a bowl scraper to scrape down the sides of the bowl to keep all …
From theperfectloaf.com
From theperfectloaf.com
RED FIFE SOURDOUGH BREAD RECIPES
Web Steps: Mix the flour and water. Cover to autolyse for 1-2 hours. Add the leaven and salt to the dough, pinching and kneading to incorporate the additions.
From tfrecipes.com
From tfrecipes.com
100% WHOLE RED FIFE SOURDOUGH LOAF ( REWORKED) | THE FRESH LOAF
Web Dec 15, 2020 Formula 400 gr whole red fife flour 340 gr water 6 gr salt mix and rest 4 hrs meanwhile make a starter build that will be ready in 4 hrs. mix in 100 gr starter with dough at 4 hr mark knead well. Bulk ferment until small bubbles throughout ( about 5 hrs at current room temp ~68 F ). Preshape, shape. Rest an hr at room temp, fridge overnight.
From thefreshloaf.com
From thefreshloaf.com
ALMANAC RED FIFE SOURDOUGH BREAD – ALMANAC GRAIN
Web 100g (1/2 cup) active sourdough starter 200g (200ml) water 300g (2 cups) Almanac Red Fife Whole Grain Flour 6g (1 tsp) salt Step 1 Mix starter and water with fingers until starter has mostly dissolved and mixture is frothy. Step 2 Mix in flour with your hands just until it is well incorporated and there are no dry pockets of flour.
From almanacgrain.ca
From almanacgrain.ca
RED FIFE SOURDOUGH BREAD - JUBILEE
Web Apr 8, 2022 Cover with a damp towel or plastic wrap and let rise until doubled. This usually takes 4-5 hours, but can vary. 7. Preheat the oven to 400. When the dough has doubled and the oven is hot, bake the loaves for 50 minutes. Remove the bread from the pans and cool them on a wire rack before slicing, buttering, and enjoying.
From jubileeforestfarm.com
From jubileeforestfarm.com
HERITAGE GRAINS RED FIFE SOURDOUGH BREAD - A CUP OF SUGAR
Web Sep 9, 2021 2/3 cup (130 grams) active sourdough starter 1/2 cup water, between 100-110F 2 tablespoons olive oil 3 cups red fife wheat 2 tablespoons Malt Extract 1 teaspoons table salt 1 tablespoon granulated sugar. Directions Mix …
From cupofsugarpinchofsalt.com
From cupofsugarpinchofsalt.com
RED FIFE HERITAGE WHEAT BREAD - SOURDOUGH
Web This recipe was originally in grams and has been automatically converted to other measures. Method: Using a hobart mixer: Mix for 5 minutes on speed 1 * It is necessary to scrape down the bowl after the first couple of minutes. Let rest for 10 minutes at room temperature Mix for 5 minutes on speed 1 Let rest 1 hour before cutting.
From sourdough.com
From sourdough.com
RED FIFE SOUR STARTER - SOURDOUGH
Web This recipe was originally in grams and has been automatically converted to other measures. Method: Combine the two ingredients and leave covered in your favorite starter container overnight (up to 12 hours). Continue this feeding daily until you have enough (or a bit more) to make the Red Fife Bread recipe. Post Reply Source Format Upload Photo
From sourdough.com
From sourdough.com
RED FIFE WHOLE GRAIN FLOUR – BREADTOPIA
Web Whole Grain Ginger Snaps (Sourdough Option) These whole grain ginger snaps have delicious rich flavors from fresh-milled red fife and rye flours. The increased fiber from the whole grain flours makes them more nutritious, while the textures of both the chewy and the crispy options are perfectly tender. Traditional Whole Grain Miche
From breadtopia.com
From breadtopia.com
RED FIFE BREAD (A SOAKED BREAD- FOR HIGHEST NUTRITION AND EASY ...
Web Nov 2, 2019 Soaker: In a small bowl, combine 3 1/2 cups Jubilee Red Fife Flour, 1 teaspoon sea salt, and 1 1/2 cups of milk plus 2 tablespoons of vinegar (I use raw apple cider vinegar). Sponge: In your stand mixer, combine another 3 1/2 cups Red Fife flour, 1/4 teaspoon yeast, and 1-1/2 cups of filtered water plus 2 tablespoons of vinegar.
From jubileeforestfarm.com
From jubileeforestfarm.com
RUSTIC RED FIFE WHOLE GRAIN BREAD - WHEAT RECIPES | ANSON MILLS ...
Web ounces Anson Mills Rustic Red Fife Bread Flour ½ teaspoon instant yeast 5 ounces spring or filtered water, warm (about 105 degrees) for the dough: ¾ teaspoon instant yeast 2 teaspoons honey or agave nectar 2 tablespoons olive oil ⅝ teaspoon fine sea salt 2 ounces Anson Mills Rustic Red Fife Bread Flour
From ansonmills.com
From ansonmills.com
RED FIFE COUNTRY SOURDOUGH | THE BLOG THAT ATE MANHATTAN
Web Feb 9, 2020 100 grams sifted Red Fife whole wheat 700 grams warm water (80 degrees) + 50 grams more (added with the salt) 20 grams sea salt In a large bowl, disperse 200 grams leaven in 700 grams of warm water with your fingers. Whisk the flours together and add to the water/leaven till there are no dry bits of flour. Let dough autolyse (rest) 45 mins.
From tbtam.com
From tbtam.com
You'll also love
