Ballerina Farm Sourdough Recipe
Ever thought about having bread that tastes so good it feels like a dance in your mouth? Well, this Ballerina Farm Sourdough Recipe is for you!
Ingredients
- 250 g Active starter
- 1000 g All-purpose flour
- 24 g Sea salt
- 735 g Water (another 50 g. after adding the salt)
Instructions
- Combine the starter and water in a mixing bowl.
- Mix well until desired consistency is achieved.
- Add all-purpose flour and mix until combined, a few minutes.
- Incorporate sea salt and remaining water.
- Cover, and rest for 30 minutes.
- Knead dough briefly, including salt and water.
- Cover, and rest for another 30 minutes.
- Repeat, resting for 30 minutes each time.
- After 4-5 times, rest until the dough doubles.
- Transfer the dough, and cut it in half on a counter.
- Shape and roll each half into squares.
- Stretch and roll for tension, repeat.
- Rest both halves uncovered, for 30 minutes.
- Stretch and roll both halves once more.
- Place loaves in baskets, and cover them with plastic.
- Chill baskets in the fridge for 2 hours.
- Gently place loaves in the oven, using an iron pot.
- Bake at 450°F, covered, for 30 minutes.
- Cool before serving.
Notes
- Being patient is important. Let the dough grow and the flavours develop.
- Use the right amounts of ingredients. Each one is important.
- Keep the dough warm. It is like a cozy place to grow.