This video shows how to make gluten-free sourdough bread without yeast and baking soda/ baking powder. Sourdough bread is a type of bread that is made using a natural fermentation process. It differs from regular bread made with commercial yeast because it relies on wild yeast and bacteria present in the environment to leaven the dough. The fermentation process gives sourdough its unique tangy flavor, chewy texture, and slightly crusty exterior.
Ingredients:
20 grams of ground chia seeds
20 grams of psyllium husk
20 grams of olive oil
150 grams of sourdough starter
450 grams of millet or any other gluten-free flour
water as required (approximately 2.5 cups to 3 cups)
1 tsp salt
Sourdough Starter: The key to making sourdough bread is a sourdough starter. It is a mixture of flour and water that captures wild yeast and beneficial bacteria from the environment. To create a starter, mix equal parts (by weight) of flour and water and let it sit at room temperature for several days, feeding it with more flour and water daily until it becomes bubbly and active.
Mixing the Dough: Once you have an active sourdough starter, you can start making the bread. Combine flour, water, and a portion of the sourdough starter in a mixing bowl. Some recipes might also include salt at this stage. Mix until you form a shaggy dough.
Bulk Fermentation: After kneading, the dough is left to ferment at room temperature for several hours. During this time, the sourdough starter's wild yeast and bacteria consume the flour's sugars, producing carbon dioxide, which causes the dough to rise.
Shaping: Once the dough has gone through bulk fermentation and has risen significantly, it is shaped into its final form. This can be done by gently stretching and folding the dough to create tension on the surface. But for gluten-free bread, it's better to place them directly after proofing. Make small cuts (Scoring: Just before baking, the dough is scored with a sharp knife or a scoring tool. This helps control the expansion of the bread during baking and creates a beautiful pattern on the crust.)
It can be proofed in a banneton (a proofing basket) or on a baking sheet, covered with a cloth.
Sourdough bread is typically baked in a preheated oven at a high temperature. The initial high heat allows the bread to achieve a good rise and develop a crust. Then, the temperature is usually lowered to allow the bread to bake through.
The entire process of making sourdough bread can take anywhere from 12 to 24 hours or even longer, depending on the specific recipe and desired flavor. The longer fermentation and natural leavening process of sourdough contribute to its unique taste, texture, and improved digestibility compared to bread made with commercial yeast.
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