Super easy sourdough bread | For beginners, it can be prepared the same day

No-knead # Sourdough
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Is your sourdough starter not active enough and the bread doesn't rise? Do you want to try sourdough bread but are afraid of failing? Or would you like to have your bread done the same day? Using sourdough with a bit of baker's yeast can speed up the fermentation time and is less likely to fail. No machine required, no kneading needed, just turn it over twice and let time do the magic.
Prepare the sourdough starter at 100% hydration the day before. If you don’t have a sourdough starter, you can also use Polish. The preparation ratio is 75 grams of high-gluten flour + 75 ml of water + 0.2 grams of rapid-rise yeast (you can refer to this video: • 波蘭液種 Poolish masa madr... )
Rye flour has almost no gluten; whole wheat flour has little gluten and is not easy to ferment and expand when baking bread. Therefore, when making sourdough bread initially, do not use too high a proportion of these flours or ONLY use strong flour.
*If the sourdough starter has been in the fridge for a long time or is not active enough, the bread will need more time to ferment. You can feed it once in the morning and once at night the day before, and again the next day and it will quickly regain its vitality.
✏️Ingredients
👉Sourdough:
Levain 20g
Strength flour 75g
Water 75ml
*After mixing, leave it at room temperature for 12 hours (6 hours in summer) before using it. If not used immediately, place it in the refrigerator.
👉Main dough:
Sourdough 150g
Water at room temperature 190ml
Baker's yeast 2g
Sea salt 6 g
Strength flour 300g
9:00 - Mix the dough
9:30 - Stretch and fold for the first time (30 minutes)
10:00 - Stretch and fold for the second time (30 minutes)
13:30 - The first stage ferments for approximately four hours or isexpands between 1.5 and 2 times (3.5 hours)
14:30 - Shape it, move on to the second stage of fermentation at room temperature (1 hour)
Total 5.5 hours
*Preheat at 230 degrees for 45 minutes, bake at 230 degrees for 38-42 minutes
*If using a Dutch oven, bake at 230 degrees for 20 minutes, then open the lid and bake for another 20-25 minutes.
📭CONTACT ME：[e-mail]

[@marielamelgarejo4861]

Ah claro porque no habla 😊 gracias 😊

[@GraceLiuCocina]

Jaja, no tengo voz bonita.....

[@teresabeltran4345]

Este vídeo necesitabque alguien explique ,lo que se ve ......por favor. .

[@GraceLiuCocina]

Puedes ver más detalles en la descripción. Si tienes cualquier duda, puedes preguntármelo por aqui.

[@CarmenAlvarez-wo2jt]

Y como hago la masa?

[@GraceLiuCocina]

Hola. Utiliza una masa madre de la que aún no tengo hecho el vídeo. Pero alternativamente puedes esta masa poolish que es más fácil y da muy buenos resultados. Lo puedes consultar en este vídeo kzbin.infoiQPXezfH7U4

[@GraceLiuCocina]

👉Poolish masa madre 1：1：0.2% Agua: Harina de fuerza: Levadura seca de panadería Por ejemplo: 100 g de agua + 100 g de harina de fuerza + 0,2 g de levadura seca de panadería - Después de dejar a temperatura ambiente durante dos horas (aproximadamente 1 hora en verano), refrigerar durante la noche o 12-15 horas antes de usar.

[@CarmenAlvarez-wo2jt]

@@GraceLiuCocina gracias