Easy Sourdough Bread, with a unique, genuine flavor and easily digestible. I just don’t understand how anyone can be intimidated by using sourdough starter, it’s not difficult at all; you just need to follow some small rules. Keep it active, follow the 1:3 ratio to use it, so if a recipe requires 300 g flour for leavening, I will use 100 g active sourdough starter. Last but not least, give it time to rise. The rising time varies from house to house, and day to day depending on the various temperatures and especially the humidity present. The rising times indicated in recipes are always purely indicative, but aim for the first dough to double and the second to move!!! Maybe following the photos below will make it easier to understand.
For sourdough lovers, I suggest other recipes, even for desserts
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 10 Hours
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 252.22 (Kcal)
- Carbohydrates 50.75 (g) of which sugars 1.66 (g)
- Proteins 8.20 (g)
- Fat 2.52 (g) of which saturated 0.27 (g)of which unsaturated 0.00 (g)
- Fibers 2.55 (g)
- Sodium 404.93 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz whole wheat flour
- 14 oz all-purpose flour
- 1 cup water (warm)
- 7 oz sourdough starter
- 1.5 tsp salt
- 1 tsp honey
- 1 tbsp extra virgin olive oil
- as needed extra virgin olive oil (for brushing)
Dough Tools
To knead the sourdough bread, I recommend using a stand mixer
- 1 Stand Mixer howork
Preparation
I started by breaking the sourdough starter into 7 oz of warm water for about 10 minutes (I reserved the other 1/4 cup to adjust the dough if it felt too stiff, and since I used whole wheat flour, I needed it, but if you use only white flour, it may not be necessary). After this time, I placed the flours in the mixer, then added the water with the sourdough starter and began kneading at medium speed. When the dough took shape, I added the honey and oil, and finally the salt. I let it knead until I obtained a smooth and compact dough. At this point, I formed a ball, placed it in a container, brushed it with a bit more oil to prevent crusting on the surface, covered the container with a lid, and let it rest in the turned-off oven for about 8 hours. Specifically, I kneaded the dough in the evening, and this morning at 6:30, I found that the dough had reached the lid.
I took the dough, placed it on a floured work surface, and rolled it without squeezing it too tightly. I placed it on a baking sheet lined with parchment paper and let it rest for another two hours in the turned-off oven, still covered with plastic wrap. You can see from the second photo how it looked.
At this point, I preheated the oven to 428°F and baked at this temperature for the first 5 minutes, then lowered it to 392°F for another 20 minutes or so, and finally reduced it to 356°F until the end of cooking, about another 15 minutes. Check the color of the surface, remove from the oven, let cool, and enjoyyyyyyyyyyyyyyyyy
NOTES
You no longer have any excuses not to try using your sourdough starter and especially to bake bread because the time it takes for your bread to undergo the first rise can be spent resting, and if like me, you bake on your day off, no one will stop you from going back to rest for the two hours it takes for the dough to move. Just wake up, turn on the oven, and within minutes, you’ll smell a fantastic aroma that can only make your day better!!!
This post contains one or more affiliate links.
If you liked the recipe, continue to follow me on social media Facebook, Pinterest, Instagram, and Twitter
