Do you want to know how to make your own bread starter and how to make an Integral Sourdough Bread? Well, you came to the right place! I will explain how to make your own starter and I will give you an integral sourdough bread recipe that does not require much kneading:) Let’s get started…
Ingredients
Bread Starter Ingredients
350gwhite flour
350 gwhole wheat flour
770mlwater
Integral Sourdough Bread Ingredients
270gbread starter
350mllukewarm water
10gsea salt
150gintegral flour(or whole wheat)
450gwhite flour
5golive oil(just for oiling the bowl)
Instructions
Bread Starter
Day 1: Put the bread flour (50 g white flour and 50 g whole wheat flour) + 110 ml of water into the jar and mix very well. Then close the lid lightly and leave the jar on the counter away from direct sunlight.
Day 2: Take out 75 grams of the starter and put it into the other jar. Discard the rest. Add the flour (50 g white flour and 50 g whole wheat flour) + 110 ml of water into the jar and mix very well. Then close the lid lightly and leave the jar on the counter away from direct sunlight.
Day 3: Take out 75 grams of the starter and put it into the other jar. Discard the rest. Add the flour (50 g white flour and 50 g whole wheat flour) + 110 ml of water into the jar and mix very well. Then close the lid and leave the jar on the counter as before. Repeat this step for day 4, day 5 and day 6.
Day 7: Take out 50 grams of the starter and put it into the other jar. You will use 270 g for making your bread. Add the flour (50 g white flour and 50 g whole wheat flour) + 100 ml of water into the jar and mix very well. Then close the lid properly put the jar into the fridge. Let it rest for a week before feeding again. Day 7 is the day you can make your bread!
To feed your starter, once a week, let’s say on Saturday night, take out the jar of the starter from the fridge, and leave it on the counter for the night. The next morning, take out 270 g of starter to make your bread. Now put the rest of the starter into a clean jar. Now for the feeding, just add the flour (50 g white flour and 50 g whole wheat flour) and 100 g of water, mix, close the lid and place the jar back into the fridge until next week. That’s it!
Integral Sourdough Bread
Put 270 g of starter into a large mixing bowl. Add 350 ml of warm water (not hot) and mix carefully.
When the starter has dissolved in the water, add the two types of flour, the sea salt and mix with your stand mixer for about 5 minutes.
After 5 minutes, you will see that the dough starts to form a ball in the mixer. When the dough has completely detached from the sides of the bowl, remove it from the mixing bowl, put it into a lightly oiled bowl and cover with a plastic wrap. Let the dough rest in a dark warm place for about 2 hours. After 2 hours, the dough should get much bigger, almost double in size.
The next step is shaping and preparing the dough for proofing. For this step you will need a little bit of flour, proofing baskets, a blade or sharp knife and a bread cutter. First, sprinkle some flour onto your working area and place the dough. Then cut the dough into two balls with the bread cutter.
When the dough is cut, you need to form two dough balls for proofing. Take one piece of the dough, stretch it and fold one side into the middle.
The fold's edge should land in the middle like so.
After that, take the other side and fold it on top of the other fold like so.
Now take the two folds together and fold towards you.
Again fold only to the middle of the dough.
After that take the other side and fold on top of the previous fold. Look at the two pictures below.
This will be the result of this folding method (see the picture).
Now take each ball and with your hands and shape the dough to make the ball tighter. To achieve this result, push the ball away from you with your hands and bring it back towards you. The dough will have a rolling movement on the board. By doing so the dough will roll from top to down naturally. Turn the dough 1/4 turn and repeat until you have done these movements on all sides of the ball.
Now it is time take a proofing basket, sprinkle some flour at the bottom.
Place the newly shaped ball upside down in it (the stretched side facing down).
Repeat these steps with the second loaf. Cover the proofing baskets with a cotton cloth and let them rest for another 2 hours. After 2 hours of proofing, place two Dutch ovens with their lids on into the oven and crank the heat to 475 degrees Fahrenheit.
Preheat them for about 45 minutes. Now, carefully take the Dutch ovens out and place the proofed dough into them. Once in the Dutch oven, the stretched side of the dough will be facing up. Make some scars on top of the dough with a blade. Close the lid, reduce the temperature to 450 degrees, put the Dutch ovens back in and bake for 20 minutes.
After 20 minutes, remove the lid and bake for another 15 minutes or until the crust is golden-brown and crispy.
Video
Notes
If you make this recipe ..... tag me @mel4skilletsandgames on Instagram and hashtag it #skilletsandpots.