Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty, and a digital thermometer inserted into the center of the loaf reads at least 210F. A bread that will resemble the taste of sourdough, but wont take that long to make. If you have lots of buttermilk on hand after baking this recipe, you might also like to make these no wait sourdough waffles, sourdough Irish soda bread, sourdough biscuits or these chocolate chunk sourdough muffins. Welcome to my little piece of the internet. Adding milk powder to sourdough can be one way to achieve a darker crust. After that, there was no stopping me! Pull the edges of the dough into the centre until it's smoother and more formed. Instructions. You can do this with regular oven and fan assisted oven. If you dont have caraway seeds, leave them out. Make a simple loaf of homemade artisan sourdough bread with a crisp, golden crust, and plush interior. Image: Breadwinner via Polygon. Cover the dough with a larger bowl, and let it rise for 2 hours in a warm spot. Top the cake batter with half of the streusel topping and then add the remainder of the cake batter. If you were to replace the sourdough starter with commercial yeast then your baked bread will be a simple loaf void of sourdough flavors. Cover with plastic wrap and let stand until doubled - about 6 to 12 hours (or overnight). If you are using baking trays for your quick sourdough bread, you should be fine to use them with just a fresh dusting of flour. Yoghurt is all about flavour in this sourdough bread recipe, so use full-fat plain Greek yoghurt for best flavour. Alternatively, you can also use: I really like the combination of rye bread and caraway seeds they go so well together! Combine all the ingredients in a large mixing bowl, or a large (6-quart) food-safe plastic bucket. I found a super helpful video that I watched and successfully baked bread, at home, for the very first time! Make sure you don't close the door or your sourdough will sweat and you'll get a wrinkly, soggy crust. This can take up to one hour. Method 1 Measure your water and buttermilk into a medium saucepan and over low heat bring the mixture to a warm 100F/37C. Next I do the left side the same way, the top the same, and the bottom last. Required fields are marked *. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. Sourdough Cornbread Recipe Method: Preheat oven to 230C/450F. The trade-off here is that you will need to use commercially produced yeast in this bread. Carry on kneeding your quick sourdough bread for about 10 minutes until the dough becomes elastic and very smooth. Remove the cover and bake for another 15 minutes, until crisp and golden. RECIPE 1 cup spelt flour - you can use white or wholemeal if you don't have spelt 2 cups rye flour water - enough to make the dough come together** 2 teaspoons salt - I use pink rock salt - optional* 1 tablespoon molasses or brown sugar - optional* 1 teaspoon caraway seeds - optional* all the starter Whats sour and used in a lot of baking recipes buttermilk! >>, How to stop sourdough starter from developing mould >>, How to best store bread and stop it from going mouldy >>, egg courgette mini omelettes with mozzarella cheese, What to serve with pancakes 28 great toppings ideas & recipes, 10 Easy Miso Paste Substitutes + Recipe & Tried & Tested Tips, Get the taste of sourdough without the lengthy time that it takes to bake the traditional sourdough, Use up your discarded sourdough starter for this bread (if you have any this is optional), Takes much less time to bake than traditional sourdough, Full fat milk (or any type of dairy milk). Keep sprinkling and folding the dough. The cuts need to be only 1 cm deep and can be done by sharp knife, craft knife or specialist bread razor. The commercial yeast makes the distribution of air pockets much neater, and they appear smaller. Lightly grease a large bowl, and place the dough inside. Let stand until doubled in size. Total Time: 1 day 2 hours 30 minutes. Cover the bowl with plastic wrap, and set it in a warm place for 2 hours to rise. Cover and allow to sit at room temp overnight or at least 12 hours. It even encouraged me to start working with a sourdough starter again, but gave me a great alternative in case I havent fed my starter in time to cook with it. I was looking for an easy bread recipe that would taste like a sourdough. Add sour cream if required, to form a moist dough. Your bread should double in size as shown on my photos. For instance, San Francisco sourdough bread is made without a starter, although it takes about a week to make. Three in the middle and 3 at the bottom. I love making this into a crusty batard, but it works equally well when baked in a loaf pan to make a soft sandwich loaf. This recipe uses whey, a byproduct of Greek yogurt that I made. Once risen, shape your dough into the final shape and leave to prove once more. The longer you let the dough rise, the bigger the holes in the bread. To make the Jalapeo Cheddar version, use quartered slices of 1 large fresh jalapeo and 1.5 cups of grated sharp cheddar cheese in addition to the ingredients in my recipe above and follow the rest of the steps as is. These are all about flavour and its amazing how you can subtly change the depth and richness of this bread by using extra ingredients. Shape it into a round and place it carefully in to the dutch oven. Honestly, leaving them out is the easiest thing, if you dont have any. Copyright 2008-2022 Signature Concoctions. Add all ingredients together in the bowl of a stand mixer with dough hook. You can also use a flower water spray can and just mist the top of your bread as it goes in the oven. Dust the greased pans with a mixture of cup sugar and teaspoon cinnamon. Once the starter is made, however you choose to make one, the finished starter will be a flour + water. In a large mixing bowl, combine water, sugar, sourdough starter, oil, and 1 TBS instant yeast. Preheat oven to 325 F (165 C). Phase 1: Mix the Dough. You can find my. Make a simple loaf of homemade artisan sourdough bread with a crisp, golden crust, and plush interior. On my blog and in my classes, I share a modern take on Indian cuisine that is cooked at home for family and friends, using new techniques and fresh ingredients, while staying true to its authenticity. I have spent hours researching on it, seen many videos, spoken to a few people I know, who made their own starter and even gave me some to start my own! 25 Sourdough Starter Breakfast Recipes. Made in USA. Heat your Pizza Stone in the oven @ 450 degrees for at least 30 minutes. Return the Dutch oven with the almost baked bread, without the cover, to oven and bake 10 15 more minutes. All rights reserved. To speed up things a little (or if you have a very cold kitchen), you might like to decide to speed up things a little by proving your quick sourdough bread in your oven. After the first 10 min, turn the oven down a little, to about 220C (430 F). Once the dough has doubled in size, remove the Dutch oven from the oven, and place a piece of parchment paper on the bottom of the Dutch oven. ), 3/4 cup buttermilk, at room temp (if you dont have buttermilk, you can substitute with same amount of yogurt). 30 Minutes with the lid on at 230C/450F plus, 10-15 Minutes with the lid off at 210C/410F. A delicious, fragrant sourdough bread made with buttermilk giving it a soft yet hearty crust and velvety soft interior. In a large bowl, sift or whisk together the flour, sugar, baking powder, salt and baking soda. The BEST recipe for easy and delicious White Bean Hummus! For the purist out there, this little trick may not be for you, however, for my friends who cant handle the idea of keeping another thing alive in their house, this trick is for you! As you are putting your sourdough bread in the oven you might also like to create a bit of steam to help your bread to rise more in the oven. If you're using a cloth or tea towel, rub the flour into it to ensure it becomes non stick. Mix and stir everything together to make a sticky, rough dough. You can use store bought buttermilk or utilise the leftover buttermilk from making butter or even cultured butter. . Sourdough Brownies [Easy Chocolatey Recipe], As an Amazon affiliate, we earn from qualifying purchases. It also goes well with meat and sausage stew, roasted chicken or with breakfast egg courgette mini omelettes with mozzarella cheese. Combine all the dry ingredients in a bowl and using a spatula or a wooden spoon, stir in the buttermilk and water till everything is mixed well. "A sourdough starter is just Flour + Water + Time Some add catalysts such as pineapple juice or grape skins etc. This is so good! . Gently pick up the dough and fold it over on itself several times, cover it again, and let it rise for another hour. You can even shower it with your favorite blend of herbs and spices to accompany any dinnertime dip situation. However, if your house is chilly, you may require more than 2 hours. Place the bread on a cooling rack. Despite what your high school friends are saying in their IG lives, you dont have to make sourdough. You will need a banneton to put your dough into. It can be a simple combination of baking soda, flour, buttermilk, and salt, or it can include sugar, butter, dried fruits, and seeds. Place the flour, baking powder, and salt in a bowl. Preheat oven to 325 degrees. I like how flexible this recipe is and easy to follow for a beginner (like me!). Remove the dutch oven from the preheated oven and place the ball of dough on the parchment paper in to the dutch oven and place the lid on. Add the starter, buttermilk, honey, salt and flour to a stand mixer bowl and knead for 7-10 minutes or until the ingredients are well incorporated and the dough begins to ball up. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to. This blog post was originally written on 12 October 2019 and last updated on 24 October 2022, I run bread baking and chocolate making courses and in my spare time I like to share recipes for easy baking, cooking and the occasional sweet treats. 100 g Sourdough Starter (can be reduced to 50g) 12 g Salt Instructions PREMIX THE DOUGH Weigh out your sourdough starter, buttermilk and water into a large mixing bowl and mix together briefly. Mix and stir everything together to make a sticky, rough dough. If you're making it from scratch, you'll need to feed it for 5 to 7 days before its ready for baking. Their beauty lies in how straightforward and almost foolproof they are. But what is fermenting is the flour! This sourdough bread can be eaten like any other sourdough bread. and this is the starter. Let rest. Stir in enough remaining flour to make soft dough. Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. When buttermilk is spoiled, a high acid level destroys the bacteria, leaving only a sour taste. For example you could use 200g of buttermilk and 150g of water for a total of 350g of liquid. Modified: Jan 16, 2023 by The Pantry Mama This post may contain affiliate links. Before we begin, decide whether you would like to bake your bread in 6, 12, 18, or 24 hours, then proceed to measure the correct amount of commercial yeast. Remember not to cut into your loaf too soon - you'll need to let it cool for at least a few hours (4-6 is best). Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. Four, salt, yeast and water You will need to plan a day ahead (more about that later) Make the basic recipe before getting fancy The resulting bread has a softer crumb than traditional sourdough and an increased tangy flavor. My initial thoughts were very judge. If you're using a banneton - liberally sprinkle it with rice flour. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. The flavor was wonderful - my grandkids, who arent as crazy about sourdough, loved this. Start with this caramelized zucchini flatbread and swap in whatever produce you might have on hand. Place the dough back into the bowl, and cover it with a tea towel, till the dough rises to double its size. After about 12 hours, the dough will poof up, almost double in volume and have visible bubbles/holes in it. However, when making sourdough bread you will always require a fermented dough thatll mimic the taste of sourdough bread perfectly. Begin to preheat the oven before the end of the four-hour batter ferment time. As an avid baker who has churned out a few loaves of sourdough myself, I understand the urge to want to bake along with others. You want it to land upside down on your counter so that the smooth top of the dough is on the countertop and the sticky underside is facing up. >>Is sourdough bread gluten free? In a large bowl mix all ingredients until combined. Create steam by placing baking tin at the bottom of your oven before you preheat the oven. If you add too much low gluten flour the white bread flour gluten might not be able to hold your bread shape and it might collapse when you bake it. Bake for 20 minutes, then remove the Dutch oven from the oven, lower the temperature to 400 degrees F, and replace the half-baked bread in the oven, to bake for another 20 minutes. After 30 minutes, remove lid and parchment paper. Leave it for about 10 minutes, or until the yeast is active and foamy. Once the dough is shaped into a tight ball. King Arthur Baking Company, Inc. All rights reserved. Return the dutch oven to the oven and immediately lower the temperature to 425. My bread baking story began in 2011 when I decided to give up commercial yeast. IN THE MORNING: In a small saucepan, heat the honey and melt the butter. Meanwhile, preheat your oven to 450F and place a large Dutch oven into the oven to heat for 45 minutes. Stretch and Fold 1: Using a spray bottle filled with water, mist your clean countertop. Lower the parchment into the Dutch oven. Im horrible about feeding my sourdough on time for baking. Sign up to receive an update every time I publish a new post. Buttermilk bread made with yeast will still have a tangy flavor, but not as much as sourdough buttermilk bread. Take out the bread pan and remove the bread from the bread pan. Grab a tall jar, and fill it with equal parts flour and water. When Im not baking sourdough, I love to hang out with my three boys on our farm, tend to my jungle of indoor plants and drink good coffee. Knead the bread for 10 minutes, and your dough should become elastic and smooth. At this stage, you can also leave the bread to prove for up to 8 hrs in the fridge, if you dont have the time to finish your baking in one day. If you don't have that time or patience, this Easy Seeded Flatbread stays true to its nameeven with the discard. PROOFING: Bring starter to room temperature. Put the lid on and place into the hot oven. You can find the actual recipe by clicking HERE. I cooking 'n clicking! I find mine at my local HEB grocery store, but from what I can tell, it is available at most grocery stores nationwide. The dough should be elastic and smooth. Just because they're not sour doesn't mean they don't deserve your love. How to make Pizza Salad Your salad dreams come true! 2 Add the warm buttermilk water mixture, the sourdough starter and the oil to your mixing bowl or dough trough and mix the ingredients together. Set the dough aside to ferment for at least 3 hours. How to start an in-ground garden from scratch! However, if youre looking to bake a loaf that provides sourdough benefits, then this can only be achieved through a sourdough starter, solely due to its wild yeasts and lactic acid bacteria. It has plenty of flavour, but its lighter and whiter in colour. The possibilities were endless and I was loving me some baking therapy! Just before baking, dust the loaf with a fine coat of flour and use a lame or a sharp knife to make one or several 1/2 deep slashes through its top surface. The kneading doesnt actually take much longer if you knead 3 kg or 500 grams its still about 10-15 minutes. Copyright From what I understand, this packet contains yeast and a sourdough culture allowing it to rise quickly and still have that yummy sourdough taste and texture. Shut the door really quickly and be careful when you do this as steam is very hot! Your bread wont taste sweet if thats what you are worried about. The unfed starter contributes to flavors, while the instant yeast helps the bread rise. This is perfect for her then! Line a baking sheet with parchment paper or a silicone baking mat. Copyright My Daily Sourdough Bread 2023, Khorasan wheat and 100% whole grain wheat sourdough breads with wild garlic, Best Sourdough Brioche Chocolate Hazelnut Rolls, Homemade Sourdough Breadcrumbs (From Leftovers), The Perfect Sourdough Bread Bowl: Simple and Easy. Check out the recipes outlined below to find out more! This is a no knead dough and it couldn't be simpler to throw together. Cover the bowl and let the dough rise for 2 hours. Pull it out of the oven after 20 to 25 minutes, add what you'd liketest kitchen editor Sohla El-Waylly loves adding cherry tomatoes, chunks of mozzarella, and shaved ribbons of zucchiniand return it for the remainder of the cook time. >>Is sourdough bread vegan? Use a large wooden spoon to stir everything together. Well, the only thing you can do is to make a cheaters sourdough bread. Next add the butter in small chunks, one at a time, while the mixer is still running. Next, shape the dough to fit the vessel in which youll bake it: a 13 log for a 13" pain de mie pan or long covered baker, such as our glazed long covered baker; or a large boule (round) for a round baker or Dutch oven, such as our bread baking crock. Quick Lunch Recipe! Characterized by its crusty, chewy texture, robust sourdough flavor, and rich golden color, this sourdough loaf has become a favorite in our test kitchen. Your can also order these packets online if you are unable to find them locally! If the dough seems dry add a little more water. Combine all the ingredients in a large mixing bowl, or a large (6-quart) food-safe plastic bucket. Reduce the oven temperature to 450F and bake the bread for 45 minutes. Read more about me here! Start with the dry ingredients. Buttermilk sourdough bread is a great way to use up buttermilk from making your own butter. Use whatever type you have at hand and if you cant get hold of caraway seeds where you are, dont worry you can leave them out. I usually remove the bottom shelf or slide it in so that it only just sits off the bottom of the oven. Then add whole wheat flour, bread flour, and ap flour. sourdough starter, bread flour, salt, avocado oil, warm water Pumpkin and Carrot Cream Soup with Sourdough Bread Croutons Hoje para Jantar onion, carrots, pumpkin, leek, garlic clove, olive oil, olive oil and 4 more Cover and let sit on the counter for 8-24 hours. Save my name, email, and website in this browser for the next time I comment. Remove the bread from the oven and transfer it to a rack to cool completely. You can make great bread without making sourdough at all. Carefully transfer the dough to the Dutch oven, cover, and bake for 30 minutes. Now the dough is in its "shaping container" cover it loosely with a plastic bag or damp tea towel pop it into the fridge for cold fermentation or proofing. Beat 2 minutes at high speed. Once in the oven, the cuts allow the bread to rise even more. Much like adding butter or oil, milk will give the sourdough a softer crust. It can be a simple combination of baking soda, flour, buttermilk, and salt, or it can include sugar, butter, dried fruits, and seeds. I had no idea this even existed! The dough should be pretty loose. Transfer the dough ball to a bowl, lined with parchment paper and cover with a kitchen towel. After the dough has risen for 2 hours at room temperature, cover the bowl with a tea towel and refrigerate for an additional 2 hours or up to 18 hours. 50% wholemeal bread flour and 50% white bread flour would work as well, just bear in mind that it will change the flavour of your bread. add the yeast mixture to the flour and salt mixture in the mixing bowl, do not stir, let rest for 1 minute and then knead with the dough hook for 5-7 minutes at low/medium speed. I can tell you that I have made many starters in our kitchen in the winter with much cooler temperatures than that. >>. This may be hard to hear, but the truth often is: Its okay not to make sourdough. Comment * document.getElementById("comment").setAttribute( "id", "af91de4e5391b4fa07ac96de93964621" );document.getElementById("ed30b4a0e2").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. You can use whatever type you have basic, malted, cider vinegar, vine vinegar or any other flavour. Add the yeast mixture to the flour and salt in the mixing bowl, and let it rest for 1 minute, then knead the dough for 7 minutes. Score your sough, then carefully remove the Dutch oven from the oven, and place your discarded bread inside. Mix dry ingredients together. Place your Dutch Oven into the oven when you turn it on so it gets hot. To do so, youll want to partially bake (a.k.a. Cooking advice that works. We all love a bit of homemade bread, especially if its delicious bread like sourdough! At the end of the day, its the ~feeling~ and the nourishment of making bread that makes it so worthwhilenot whether that loaf was leavened with yeast harvested from nature or packed up in a factory. Salt In Sourdough Bread: How Much Sourdough Salt Percentage To Add? Don't worry if it doesn't completely cover the top, the cake will fill in the gaps. This is because when you turn it on the baking tin it will be the right way up. The bread should go into a very hot oven. (If making by hand, knead for about 10 minutes.) In a smaller bowl, whisk together room-temperature beer, sugar, buttermilk, 100g of flour, and commercial yeast, stir and let this sit for several minutes. Stir initially with a wooden spoon, then turn on to a clean kitchen surface and start kneading. Your email address will not be published. Always check that the bread is baked through by tapping at the bottom of the bread. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Preheat the oven, along with a Dutch oven inside it, to 450 deg F. Once the oven is preheated to the required temperature, the dough has proofed or risen and the Dutch oven is also heated, carefully remove the Dutch oven from the oven (remember, it will be EXTREMELY HOT!). Sourdough Starter Smells Like Acetone Can You Still Use It? Let the loaf warm to room temperature and rise; this should take about 2 1/2 to 3 hours. Sugar, especially dark molasses sugar, brown sugar or demerara sugar will add flavour and colour to your bread, so its definitely worth adding in. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself. Your email address will not be published. Let the dough rest for an hour. Ive used strong white bread flour in this recipe as it makes the bread lighter, but you can easily use brown or wholemeal bread flour. Because many are made without yeast (thanks, baking powder! The cheat sheet: Reduce the flour to 127 grams. Ive used yogurt in mine and left out the caraway seeds as I didnt have any and the bread still tasted fab! Your email address will not be published. I didnt think there was any way that this could actually work, but I had to impulse buy this magic and try it out for myself. You don't want to let it go any further than doubled as it will be over fermented. You can certainly make sourdough bread without a starter. by Swopy. If you go to my instagram feed, you will see that I played around with the no-knead bread recipe, changed the proportions of flour, used whole wheat and plain bread flour and baked all kinds of flavored breads using the sriracha seasoning, a chili-garlic version, jalapeo-cheddar, etc. When placing the shaped dough in the proving bread basket, make sure that it goes in upside down. Leave the dough seam-side up, cover it, and let it rest on a floured surface for 15 minutes. Place the skillet inside the oven while it preheats, warming up the skillet as well. Ideally, you dont want to add more than 100 grams of low gluten flour rye flour. In a separate bowl, combine water, vinegar, and yogurt, then add this to the dry ingredients. If you're using a cloth or tea towel in a bowl it's ok to put your dough with the smooth side up. In the morning, stir down the starter and mix thoroughly. You can warm up the bread in the oven for 5-7 minutes (depending on the size of your sourdough bread) on 180 C or 350 F and serve your sourdough bread warm. I am fairly new to the sourdough world and I am LOVING it! Stretch and fold the dough into the bowl several times for about a minute. Overtime, I stopped buying pre-packaged bread at the grocery stores, even if it was the so-called sourdough bread and started buying fresh baked sourdough bread from a local San Francisco bakery in the Ferry Building, near my work or from other local bakeries that offer their fresh sourdough breads at grocery stores. Preheat the oven to 250 degrees Fahrenheit. I follow Red Star Yeasts recipe for Platinum Instant Sourdough Boule found on their website. Furthermore, this is a great opportunity to make use of any sourdough discard that is if you have any. I think a little water is still important, so I have chosen to use 300g of buttermilk and 50g of water for this recipe. These naturally-leavened breads (meaning, no baking powder, baking soda, or store-bought yeast) get their distinct tanginess from the starter, the combination of flour and water that becomes the home for a colony of wild yeast. If you enjoy this sourdough buttermilk bread, you might also enjoy this sourdough whey bread. I often buy both whole caraway seeds and ground caraway seeds, as the ground caraway seeds are much more intense in flavour. ), they come together quickly. I then roll the ball of dough away from me making the seam on the bottom and gently shape it into a round loaf. If you have a bit less than 300g of buttermilk, you can make up the difference with water. Transfer the bread from the aluminum foil to a breadbasket lined with a cloth napkin. Once the dough is shaped into a tight ball,place it into your banneton smooth side down, so your seam is on the top- this way the top of your dough will get the pretty lines from the banneton. Im Meggie. If youre inspired and want more sourdough recipes, then check out these wonderful sourdough discard recipes for limitless sourdough treats! Adding buttermilk to sourdough bread increases the fat content in the bread giving you a velvety soft crumb and a more complex, sour flavor. Bake covered for 30 minutes, then remove the lid and bake for an additional 10 minutes at 390F. The best part is, there is no real kneading of the dough but you have to let it ferment for at least 12 hours, 18 hours is ideal for it to develop that sour flavor and perfect texture. Recipes you want to make. I usually preheat my fan assisted oven to 250 C (480F), but whatever the highest setting on your oven is, will be just fine. Salt is a personal preference, you can use more or use none your bread will still rise as salt doesnt have any impact on the dough, its just a flavour thing. In a large mixing bowl, add ingredients as listed. In a glass bowl, combine all of the starter with, 1 cups of flour and 1 cup of water. I have found that the buttermilk gives the loaf of sourdough a thinner, but chewier crust. Ideally, both the buttermilk and water should be at room temperature. Step by step techniques, photos and tips on how to bake artisan bread, sourdough and enriched dough treats. 300g strong white flour 1tsp salt 2-3 tablespoons of warm water as needed to loosen the dough Mix it all together roughly, cover again and leave for an hour. After 30 minutes, remove the lid on the dutch oven and continue baking for an additional 10-15 mins with the lid off. Thanks so much for sharing this info! It is called Platinum Instant Sourdough. The main view tracks your starter's growth over time, and watching that line go up is almost as satisfying as seeing the . Stir with a wooden spoon, then transfer the dough to a clean kitchen surface, and use your hands to start kneading. There are several different brands of these sourdough + yeast packets on the market, but the one that I am familiar with is by Red Star. Be careful with gas ovens as the bottom might be way too hot to bake your bread. This really depends on how brown you want your bread to be. This process is a simple way to ensure your active sourdough starter is properly balanced for bread baking. Once doubled in size (this time it will take it shorter time for the dough to rise) turn carefully on to the baking tray, cut the top of the bread with a sharp serrated knife and put straightaway to a preheated oven. Place the shaped dough in the baker (along with the parchment, if using), and cover it with the lid. Pour the batter evenly into loaf or cake pans and sprinkle the remaining cinnamon-sugar mixture on the top. The natural wild yeasts used to bake sourdough bread offer a variety of health benefits.
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