An easy sourdough recipe to use with our starter.
Sourdough bread contains higher levels of vitamins, minerals, and antioxidants than other breads.
It also contains lower levels of phytate and therefore allows your body to absorb the nutrients it contains more easily than those in regular bread.
The recipe calls for an active starter so make sure you have reviewed your starter before starting.
Ingredients:
250 g active starter
760 g water + 10 g of water when you add the salt
750 g all purpose flour (always use unbleached)
300g wholewheat flour
24 g salt
Directions
Step 1
Add your active starter to a bowl. Add the water.
Mix starter with the water until it looks like milk and then add all the flour.
Mix it all together for 2-3 minutes and cover your bowl and let it sit for 30 min
Step 2
Add the salt and 10 g of water. Knead the dough for about 3- 5 minutes, until water and salt are fully incorporated.
Cover again and let rest for 30 minutes. Over the next 1.5-2 hours, perform 3-4 sets of stretch and folds, cover and let the dough rest after each series. Cover the dough and let it rest at room temperature until doubled in size. OR place it in the fridge for 8-10 hours for a slower fermentation. This method is best. A tip is to start the bread at night and have it ferment in the fridge overnight.
Step 3
Pour out the dough onto the bench and divide it into two.
Spread the dough out a bit into a square shape, fold over the sides first, then roll it up. The dough will be a little sticky, you can add flour to the bench. Once rolled up, push it away from you, and then pull towards you to build tension in the dough. Do that 3-4 times until your loaf is round and bouncy. Repeat with the second loaf. After your first shape, leave the loaves on the counter uncovered for 20 minutes.
After 20 minutes, form the bread once more. You will find that the dough is less sticky the second time.
Carefully turn the loaves over and place them into the floured proofing baskets and cover with a tea towel. Leave the baskets for about an hour.
Step 4
Flip the dough out of the baskets onto a sheet of parchment paper. Score your bread in a desiered pattern. Use the parchment paper to lift the dough, place it into a preheated castiron pot, put the lid back on the pot and put it immediately into the oven. Bake the bread for 30 minutes at 250°C. Remove the lid and put back in the oven for another 20 minutes or until golden brown.
Let the bread cool completely before slicing it. Congrats you have made an awsome sourdough bread!
Step 5
Eat and enjoy!