Sourdough Part 2: Lets Bake
Hello to my wonderful Wellness Friends <3
Below is this week’s Blog post where I share my partners delicious sourdough recipe which if you get the chance to make, I hope you enjoy as much as we do!
There’s nothing quite like the aroma of freshly baked sourdough filling the kitchen. My partner has perfected his recipe, and I'm thrilled to share it with you! This isn't just any bread; sourdough has a lower glycemic index, improved mineral absorption, and a delicious tang that store-bought loaves simply can't replicate.
With gratitude,
Zoe. X
Ingredients
500g organic strong white bread flour
500g organic country grain flour
200g sourdough starter
550ml water
20g salt
Olive oil (for greasing)
Instructions
Mixing the Dough
In a large mixing bowl, combine the 500g of organic strong white bread flour, 500g of organic country grain flour, and 20g of salt. Mix well to ensure the salt is evenly distributed.
Attach the dough hook to your kitchen stand mixer. Add the 200g of sourdough starter and 600ml of water to the flour mixture in the stand mixer bowl.
Kneading the Dough
Start the mixer on a low speed and let it mix the ingredients until a rough dough forms. Increase the speed slightly and let the mixer knead the dough for about 10 minutes, or until it becomes smooth and elastic. This will help develop the gluten and improve the dough’s structure.
Bulk Fermentation
Cover the bowl with a damp cloth or plastic wrap and let the dough rest at room temperature for 4-6 hours, or until it has doubled in size. This is the bulk fermentation stage, where the dough develops its flavor and structure.
Shaping the Dough
Once the dough has doubled in size, gently turn it out onto a lightly floured surface. Divide the dough in half if you are making two loaves. Pre-shape the dough into rounds and let them rest for 20 minutes. This helps to relax the gluten.
Final Shaping
Shape the dough into a loaf and place it into a greased loaf tin. Cover and let it rise for another 2-4 hours, or until it has puffed up slightly. For a deeper flavor and better crumb structure, place the loaf tin in a cooler area or the refrigerator to proof overnight.
Preheating the Oven
You can pre heat your oven to 220°c or what I like to do is place my bread in a cold over and allow for that extra rise when the oven is preheating.
Scoring and Baking
Once the dough is ready to bake, score the top of the dough with a sharp knife or a razor blade to allow it to expand during baking. Place the loaf tin into the preheated oven and bake for 20 minutes.
Finishing the Bake
After 35 minutes, reduce the oven temperature to 200°C (446°F). Continue to bake for an additional 15 - 20 minutes, or until the loaf is a deep golden brown and sounds hollow when tapped on the bottom or a thermometer reads 90 - 95°C in the center.
Cooling the Bread
Transfer the baked loaf to a wire rack and let it cool completely before slicing. This allows the crumb to set and makes for easier slicing.
Voilà! You now have beautiful home baked sourdough. xx
