Ballerina Farm Sourdough Bread Recipe
Indulge in the artisanal charm of Ballerina Farm Sourdough Bread, a tangy and flavorful delight. Handcrafted with love, this recipe delivers a crispy crust and airy crumb that will leave you craving for more.
Servings: 4
Calories: 200kcal
Equipment
- Large mixing bowl
- Dutch oven or baking stone
- Kitchen scale
- Clean cloth or plastic wrap
- Banneton or proofing basket (optional)
Ingredients
- 400g all-purpose flour
- 100g whole wheat flour
- 350ml lukewarm water
- 100g active sourdough starter
- 8g salt
Instructions
- In the large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt.
- Mix the active sourdough starter with the lukewarm water until well incorporated.
- Gradually add the wet mixture to the dry ingredients while stirring until a shaggy dough forms.
- Knead the dough for about 10 minutes until it becomes smooth and elastic.
- Place the dough back into the bowl, cover it with a clean cloth or plastic wrap, and let it rest at room temperature for 4-6 hours, allowing it to rise and double in size.
- Preheat your oven to 450°F (230°C) with the Dutch oven or baking stone inside.
- Carefully transfer the risen dough to the preheated Dutch oven or baking stone.
- Make shallow cuts on the surface of the dough using a sharp knife or razor.
- Cover the Dutch oven with its lid or use an inverted pot to cover the baking stone to create steam.
- Begin baking with the lid on for 25 minutes, and then proceed by removing the lid and continue baking for an additional 15-20 minutes until the crust achieves a beautiful golden brown color.
- Once baked, cool the bread on a wire rack for at least 1 hour before slicing.