Sourdough Bread
Time to start mixing your dough!
27-30 hours from now you will have your first loaf! Patience is key.
Materials needed
- Large Mixing bowl
- Your starter
- Salt
- Scale (measuring grams)
- Flour
- Pan to bake bread in
- Herbs!! Fresh, dried, from your garden, anything you would like to include in your bread For more detailed overview of props/tools: https://www.maryparracupuncture.com/post/props-and-tools-list
Recipe for one loaf
(whole wheat flour)
- 400 grams water
- 75 grams starter
- 500 grams whole wheat flour
- 10-12 grams salt
- Herbs and any other additions (up to you) *All purpose flour, start with about 50-100 grams less water
Sample bread recipe
- 400 grams water
- 75 grams starter
- 500 grams flour (Split with 350 grams Sonora wheat or any other wheat and 100 grams spelt, 50 grams rye)
- 10 grams salt
- Fold in: 85 grams cooked wild rice or red rice
- 45 grams almond slivers
- 1 ½ tsp chopped fresh herbs Owens, S. (2015). Sourdough baking: recipes for rustic fermented breads, sweets, savories, and more. Boston: Roost Books. – Part her recipe and part mine but hey - why not?
Step 1
Note: Bread making 101 with no fancy terminology ☺
- In a large mixing bowl, combine 400 grams of room temperature water, 75 grams starter and mix with wooden spoon or hand
- Add in 500 grams of flour
- Set aside with kitchen towel draped on top
- Let it sit for 30-60 minutes to let the three components get ‘friendly’ with each other
Step 2
ADD SALT AND HERBS
Add 10 -12 grams of salt and herbs.
Herbs you can add are endless! I have tried: Rosemary, Thyme, Sage I have added pumpkin seeds, sunflower seeds, and raisins. What I want to try is nettles, orange zest, cranberries…its endless!
Step 3
LET IT SIT OUTSIDE AND LET THE FLAVORS COME TOGETHER
This is where everything gets super friendly and hangs out! Set on kitchen counter, covered. Every thirty minutes, fold a piece over to stretch and make it airy If you can’t do this, no worries. Your bread will still rise
Step 4 REFRIGERATE
Place dough, covered, in the refrigerator for 18-30 hours. 22-24 hours is usually what works for me,
Step 5 TAKE OUT FROM THE REFRIGERATOR AND MOLD
After 18-30 hours, take out from refrigerator. Have a bowl handy. Wet hands in bowl Mold and shape dough - @bread_culture has some nice videos of how to do this.
Step 6
Bake!
Bake covered: Bake in oven covered at 485 degrees (roughly) for 33-35 minutes
Uncover: Take out at 33-35 minutes, uncover and put back into cooktop for 10 minutes Let cool: Let cool for 30 minutes before adding butter and eating – yum yum!
References:
Sourdough Class I took: https://bread-culture.teachable.com/p/sourdough-bread-class My current reading list Kimbell, V., & Rothacker, N. (2017). The sourdough school: the groundbreaking guide to making gut-friendly bread. London: Kyle Books. Owens, S. (2015). Sourdough baking: recipes for rustic fermented breads, sweets, savories, and more. Boston: Roost Books. Information on Pre-Probiotics: https://www.healthline.com/nutrition/probiotics-and-prebiotics#section2