Full of Goodies Sourdough Bread
Everyone is going crazy for sourdough bread right now! I love seeing all the photos on instagram of everyone success and failures - I know I have had plenty of both. I absolutely love making this healthy, full of goodies like sunflower seeds, poppy seeds. I love a slice for breakfast before a workout - great energy without weighing you down. Everyone is different though, this is not a "EVERYONE SHOULD EAT BREAD" rant. It just works for me :) Here is the recipe I like to use ...
120 Grams Rolled Grains 3/4 Cup
200 Grams bread flour 1 1/2 Cup - need flour? Or sourdough starter? OR sourdough help? OR PIZZA? handsomeseastar.com
200 Grams whole wheat flour 1 1/2 Cup - sometimes I don't use whole wheat and use all bread flour.
50 Grams honey
12 Grams salt
400 Grams water
250 Grams Starter - 1 Cup - 100% hydration - Stirred down
Sometimes I add in 1/2c of sunflower seeds - poppy seeds - pumpkin seeds - whatever I had around the house.
The Night Before
In a large glass bowl mix all ingredients into a wet and sticky dough. I don't have any fancy tools for stir-ing sticky dough - I just use my hands - get sticky dough all over them wash. Let the dough rest for 5 minutes.
Do a round of stretch and fold (search on you tube for directions). Let the dough rest for 5 minutes. Repeat this stretch and fold process up to 5 more times. Honestly, I let rest for up to 30m - depending on what I have going on.
Cover the dough and place it in a warm area of your kitchen. Ferment the dough overnight.
The Next Morning
Uncover the dough and wet your hands. Do a stretch and fold in the bowl to deflate the dough and start the shaping process. Let the dough rest 5 minutes.
Shape the dough into a round loaf - or whatever size you need it to be for your cooking vessel - I use a clay pot with a lid or my cast iron pan with lid. Place the dough seam side down and shape it further using your hands and the tension of the surface. Leave the dough seam side down on the work surface for a few minutes.
Preheat you oven to 450° with your Dutch oven inside.
Cut a square of parchment paper and turn the dough out onto it so the seam side is now down.
Score the dough with a sharp razor blade.
Remove the hot Dutch oven from your oven and take the lid off. Carefully pick up the dough using the corners of the parchment paper. Lower the dough into the Dutch oven and replace the lid. Place the Dutch oven back into the oven and bake covered for 25 minutes.
After 25 minutes remove the lid and continue baking for 15 more minutes. This bread should bake for 40 minutes total.
Remove the bread from the Dutch oven and parchment paper. Place the loaf on a cooling rack and let it cool completely before slicing.
Give it a try and let me know what you think! Snap a pic of your creation and tag me on Instagram or Facebook! @portlandtrainerpaisley