Europe

Sourdough bread

Name: Sourdough bread
Prep time: 12 h
Cook time: 6 h
Total time: 18 h
Yield: 10 servings
Cuisine: European
Ingredients: 3 3/4 cups bread flour (or maida) maida (all-purpose flour, plain flour); 1/3 cup whole wheat flour (wholemeal atta flour, chapati flour); 1 1/2 cups lukewarm water; 1/2 cup active bubbly starter sourdough starter; 1 3/4 tsp salt

Flour, water, salt and a starter you raised yourself. Crackly crust, tangy crumb, endless bragging rights.

360 minTime

6 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 360 minutes come after.

Wild yeast2 chapters · 1 min read

Make it your way

Grandma's wayNaturally leavened loaf, cold proofed and baked in a pot.

The original

199kcalsame

6 gproteinsame

2 gfibresame

360minutessame

Sourdough bread.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)3¾ cups bread flour (or maida)

Whole wheat flour (wholemeal atta flour, chapati flour)⅓ cup

Water1½ cups, lukewarm

Sourdough starter½ cup active, bubbly starter

Salt1¾ tsp

Method

6 steps

1Mix flours and 330 g water until no dry bits remain. Cover and rest 45 minutes.
2Add the starter, salt and remaining water and squeeze through the dough until combined.
3Bulk ferment 4 to 5 hours at room temperature, doing a set of stretch and folds every 30 minutes for the first 2 hours.
4Shape into a tight round, place seam up in a floured bowl or basket, cover and refrigerate 12 to 14 hours.
5Bake in a preheated lidded pot at 250 C: score, cover 20 minutes, then uncover at 230 C for 20 to 25 minutes.
6Cool on a rack at least 1 hour before slicing.

Serve it like this

Slice thickly on a board and serve with salted butter, olive oil or alongside soup. Best toasted after day one.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Europe

Sourdough bread

Flour, water, salt and a starter you raised yourself. Crackly crust, tangy crumb, endless bragging rights.

360 minTime

6 gProtein each

mildSpice

12hPlan ahead. Soak for 12 hours first; the 360 minutes come after.

Wild yeast2 chapters · 1 min read

Make it your way

Grandma's wayNaturally leavened loaf, cold proofed and baked in a pot.

The original

199kcalsame

6 gproteinsame

2 gfibresame

360minutessame

Sourdough bread.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)3¾ cups bread flour (or maida)

Whole wheat flour (wholemeal atta flour, chapati flour)⅓ cup

Water1½ cups, lukewarm

Sourdough starter½ cup active, bubbly starter

Salt1¾ tsp

Method

6 steps

1Mix flours and 330 g water until no dry bits remain. Cover and rest 45 minutes.
2Add the starter, salt and remaining water and squeeze through the dough until combined.
3Bulk ferment 4 to 5 hours at room temperature, doing a set of stretch and folds every 30 minutes for the first 2 hours.
4Shape into a tight round, place seam up in a floured bowl or basket, cover and refrigerate 12 to 14 hours.
5Bake in a preheated lidded pot at 250 C: score, cover 20 minutes, then uncover at 230 C for 20 to 25 minutes.
6Cool on a rack at least 1 hour before slicing.

Serve it like this

Slice thickly on a board and serve with salted butter, olive oil or alongside soup. Best toasted after day one.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sourdough bread

Make it your way

Ingredients

Method

Sourdough bread

Make it your way

Ingredients

Method

Make it a meal