Are you ready to embark on a culinary adventure that yields a crusty, tangy, and utterly irresistible sourdough loaf? Forget those bland, store-bought loaves; this recipe from Ballerina Farms will guide you through creating your own masterpiece. This isn't just a bread recipe; it's a journey into the fascinating world of homemade sourdough, perfect for both beginners eager to try easy recipes and experienced bakers looking to refine their technique. It's a healthy meal addition, a quick dinner idea made better, and a delicious dish you'll be proud to share.
Ingredients:
- Levain (Sourdough Starter Build):
- 50g mature sourdough starter (fed 4-6 hours prior)
- 50g bread flour
- 50g water (room temperature)
- Dough:
- All of the levain
- 400g bread flour
- 100g whole wheat flour (optional, for added flavor and nutrients)
- 300g water (room temperature)
- 10g salt
Instructions:
Step 1: Making the Levain
Combine the starter, flour, and water in a clean jar. Mix thoroughly until well combined. Cover loosely and let it rest at room temperature (ideally 70-75°F) for 4-6 hours, or until doubled in size and bubbly. This step activates your starter and ensures a robust flavor in your final loaf.
Step 2: Autolyse
In a large bowl, combine the bread flour and water. Mix gently with your hands until just combined. Let this mixture rest for 30 minutes. This autolyse helps the flour fully hydrate, resulting in a more developed gluten structure and a softer crumb.
Step 3: Mixing the Dough
Add the levain and salt to the autolysed dough. Mix thoroughly, using your hands or a stand mixer with a dough hook, until a shaggy dough forms. Continue kneading for another 5-7 minutes until the dough becomes smooth and slightly elastic.
Step 4: Bulk Fermentation
Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4-6 hours, or until it has almost doubled in size. Perform 2-3 sets of stretch and folds during this time, every 30-45 minutes. This helps develop the gluten and creates a better texture.
Step 5: Shaping
Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval boule.
Step 6: Cold Proofing (Retardation)
Place the shaped dough in a banneton basket (or a bowl lined with a floured kitchen towel). Cover and refrigerate for 12-18 hours. This slow fermentation develops the flavor and improves the texture.
Step 7: Baking
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven and place the dough inside. Cover and bake for 20 minutes.
Step 8: Final Bake
Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
Step 9: Cooling
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and enjoying.
Tips for Success:
- Starter Activity: Ensure your starter is active and bubbly before beginning.
- Water Temperature: Using room temperature water is crucial for optimal fermentation.
- Flour Type: Bread flour is ideal for its high protein content, creating a strong gluten structure.
- Baking Time: Oven temperatures can vary, so adjust baking time as needed to achieve a golden-brown crust and desired internal temperature.
Variations:
- Add seeds or nuts to the dough for added texture and flavor.
- Incorporate herbs like rosemary or thyme for an aromatic twist.
- Use different types of flour, such as rye or spelt, for a unique flavor profile.
Nutritional Information (per slice, approximate):
- Calories: Approximately 150-200
- Protein: 5-7g
- Fiber: 2-3g
This Ballerina Farms sourdough recipe delivers a wholesome, delicious loaf perfect for any occasion. Enjoy the satisfaction of creating something truly special in your own kitchen. Experiment with different variations and share your creations!