Naturally leavened sourdough bread
It's time to take out the starter for my once a week sourdough baking. I read somewhere that to keep the starter active (since its in the refrigerator now), we need to feed it at least once a week, otherwise it has to be kept in the freezer. So it's bread today. This recipe adapted from KAF has minimal oil and no artificial leavening agent. Except for the fact that it is "white bread", it is hundred time's more healthy than a bakery bought white bread. I would only suggest that you combine with a spread or egg if you want to offset the slight sour taste.
So the ingredients for this wonderful bread are..
Sourdough (ripe) - 220g
All-purpose flour - 301g
Wheat flour - 43g
Water (at room temperature) - 164g
Rock salt, crushed - 1 and 1/2 tsp
Olive oil - 1 Tbsp + for brushing the loaves
In a large bowl, combine starter, flours and water.
Mix well, until it forms a cohesive dough (not too sticky or too dry). Cover with a kitchen towel. Let it rest for 20 minutes.
Drizzle olive oil in another glass bowl. Place dough in this bowl and add salt. Fold the dough a few times like a business letter (as is recommended for many sourdough based recipes). As you fold, it will get coated with the oil. Cover the bowl with a cloth. Let it rise for an hour. Again fold it a few times like a business letter. Cover again and allow it to rise for another hour.
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