Sourdough Bread Recipe

Sourdough Bread Recipe
(Last Updated On: December 7, 2020)

A couple of months ago, I told you all about ‘The Health Benefits of Sourdough Bread’. In that blog post, I made a bold promise. I would make sourdough bread in the near future, and keep you updated!

Well, the near future was a little bit enthusiastic… Life got in the way. But today I have exciting news! I made the sourdough bread, and I’ll tell you exactly how I did that so you can do it too!

Sourdough Bread Fodmap recipe

The Starter

Making sourdough bread starts by making (or obtaining) a sourdough starter.
This starter contains the live bacteria that are needed to ferment the dough when you’re making the bread.

In my case, I made the starter myself. Because I don’t know anyone who bakes their own sourdough bread.

The sourdough starter is a mixture of water and organic flour that you nurture and feed for at least a week. The organic flour naturally contains the bacteria that used to live on the plant. And they will become your sourdough bacteria. In time you should start to see bubbles forming and this is a sign that your starter is alive with bacteria.

When the starter doubles in size between feedings, that’s the moment you can start using it for bread.

The Sourdough

When your starter is active enough, that is the moment to start making the dough. Sourdough is a mixture of only water and flour and doesn’t have any additives.

The fact that it doesn’t have any additives makes it healthier already, but it does mean you have to either eat it fast or freeze it properly and reheat it for later use. It does go stale pretty easily.

The sourdough needs to ferment for at least 12 hours, and preferably longer to reduce the FODMAP content of the bread. If you have sourdough starter left, you can keep that in the fridge and ‘revive’ it with fresh flour and water when you want to make your next bread.

After fermentation you bake the bread and enjoy a lovely fresh baked sourdough bread! It really is worth the effort!

What’s Needed?

Making sourdough bread doesn’t require much. One of the more important things is a large glass or ceramic bowl or jar. If you try to make the sourdough in a metal jar/bowl the sourdough can have difficulties developing in that material.

Apart from that, it’s basic kitchen utensils like a wooden spoon, kitchen scale, oven, and tea cloth. Nothing fancy.

Making sourdough bread does take up a lot of time, but I would definitely recommend you to try it once in your life!
I had never baked bread, and there is something very fulfilling in doing so.

Let me know how your bread turned out! I’m very curious!

This recipe is inspired by the recipe for sourdough in the book ‘Verrot Lekker’ by Christian Weij.

Sourdough Bread Fodmap recipe

Sourdough Bread, including Starter from Scratch

Recipe by Positive Gut – positivegut.com

Recipe for lovely and gut-friendly sourdough bread. Become the baker you always wanted to be!
Prep Time 8 d
Cook Time 1 hr 10 mins
Total Time 8 d 1 hr 10 mins
Servings 1 bread

Benodigdheden

  • Glass or ceramic jar/bowl, big one
  • Tea towel
  • Wooden spoon or spatula
  • Kitchen scale
  • oven

Ingredients
  

The Sourdough Starter

  • 800 g organic whole grain flour can be wheat or rye
  • 800 ml water

The Sourdough Bread (Part 1)

  • 160 g sourdough starter
  • 80 g spelt flour
  • 80 g water

The Sourdough Bread (Part 2)

  • 300 g Dough (Part 1)
  • 300 g Water 20 degrees celcius
  • 350 g Spelt flour
  • 300 g Whole grain wheat flour
  • 150 g Flaxseed
  • 2 tsp Salt

Instructions
 

The Sourdough Starter

  • Put 100g of wholegrain organic flour and 100 ml of water in a big glass/ceramic bowl and mix together with a wooden spoon.
  • Cover the bowl with a tea towel and let it ferment at room temperature for 12 hours.
  • After 12 hours, feed the starter with 50 grams of organic whole grain flour and 50 ml of water mix with the wooden spoon and cover it again with the tea towel.
    Repeat this step every 12 hours for the duration of 3 days.
  • On the third day, when you want to feed your starter for the 7th time, first pour out half of the mixture before you feed it again.
    You can keep the half of the mixture to give away or bake something yourself (enough exciting recipes on the internet!)
  • Continue feeding your starter for the next 3-4 days with 50 grams of organic whole grain flour and 50 ml of water every 12 hours.
  • After a while, you will see bubbles start to form. As soon as you see a lot of bubbles and the starter smells a little bit sour, you can start using it in the dough.
    Make sure you have at least 800 grams of starter, so you have some left over when you bake bread.

The Sourdough Bread (Part 1)

  • Put 160g of the sourdough starter in a bowl and mix it with 80 grams of spelt flour and 80 grams of water (20 degrees Celcius)
    Cover with a tea towel and let it ferment for 10 hours at room temperature (max. 24 degrees Celcius)

The Sourdough Bread (Part 2)

  • Clear out a work area or your kitchen top, you will need this to knead the dough. (Warning, can be a bit messy… I know it!)
  • Place the 350g of spelt flour and 300 grams of whole grain wheat flour on the work area. Have it be a pile, with a hole in the middle.
  • Pour the water, salt, flaxseed and the dough from Part 1 in the middle and start kneading from the middle. Take small parts of flour from the sides every time until everything is properly mixed. When you have a ball keep kneading for about 10 minutes and make sure to pull and stretch the dough properly until it's a smooth dough.
  • Put the dough in a big glass/ceramic bowl and cover with a damp tea towel. Let it ferment for 10 hours at room temperature.
  • After 10 hours, cover the working area in flour and place the dough on top. Mold it into a ball and cover with a damp tea towel. Let it rest for 1 hour.
  • After 1 hour, flatten the dough once with your hand and make it oval. Tuck the sides in under the dough. Place the dough on a oven tray that's covered in baking paper.
    Cover with a damp tea towel and let it rest for 3 hours.
  • After 3 hours, make small cuts at the top of the dough with a sharp knife.
  • Put a bowl of hot water in the oven and place the oven tray above it in the middle of the oven. Turn the oven on at 190 degrees Celcius (hot air). When the oven heats up, the dough will keep rising.
  • Bake the bread for about 65 minutes. You can tell when it's done, if it sounds hollow when you knock the bottom.
  • Put the bread on a cooling rack to make sure moisture can evaporate for at least 30 minutes.
    If you don't do this, the crust will not be crispy.
  • Slice the bread in your desired portions, and enjoy!


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