Description
This long-fermented sourdough bread is easier to digest and rich in flavor. Though it contains gluten, extended fermentation helps reduce its intensity, making it a good option for those with mild sensitivities.
Ingredients
500g bread flour (wheat or spelt)
375g water
100g active sourdough starter
10g salt
Instructions
1. In a large bowl, mix flour and water. Let it rest 30 minutes (autolyse).
2. Add sourdough starter and salt. Mix until fully combined.
3. Cover and bulk ferment for 4–5 hours, folding every 30 minutes.
4. Shape the dough and place it in a proofing basket.
5. Cold proof in the fridge for 12–48 hours.
6. Preheat oven to 475°F (245°C) with Dutch oven inside.
7. Bake covered for 20 minutes, then uncovered for 25 more.
8. Cool completely before slicing.
Notes
This recipe is not gluten-free and not suitable for those with celiac disease.
Use whole grain flour to increase nutrition and fermentation depth.
- Prep Time: 6 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 190
- Sugar: 0g
- Sodium: 320mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: do sourdough bread contain gluten, sourdough gluten, sourdough digestion