Sprouted Sourdough Bread
This Sprouted Sourdough Bread combines the tangy flavor of natural fermentation with the wholesome benefits of sprouted flour. With a chewy crust and airy interior, it’s perfect for both beginner and experienced bakers.
Equipment
- Dutch Oven
- Mixing bowls
- Banneton Basket
Ingredients
Levain
- 25 g sourdough starter
- 100 g organic white bread flour or unbleached all-purpose flour
- 100 g water room temperature
Dough
- 650 g water room temperature
- 750 g organic white bread flour or unbleached all-purpose flour
- 250 g sprouted spelt flour or sprouted whole wheat flour
- 20 g salt
- 50 g water room temperature
Instructions
- Mix the sourdough starter, 100g flour, and 100g water. Cover and let it rest overnight.
- Combine the levain with 650g water and remaining flours. Mix well and let rest for 30 minutes.
- Let the dough rest for 30 minutes (autolyse).
- Add salt and 50g water, mix thoroughly.
- Cover the dough and perform stretch and folds every 30 minutes for 3–5 hours.
- Turn out dough, divide, and pre-shape. Rest for 20 minutes.
- Shape into rounds or ovals and place in a floured banneton. Refrigerate overnight.
- Preheat Dutch oven to 480°F (250°C). Transfer dough to parchment, score, and bake covered for 40 minutes, then uncovered for 15 minutes.
- Cool on a rack for at least 2 hours before slicing.
Notes
Use sprouted flour for added nutrition. Experiment with seeds, herbs, or dried fruits to vary the flavor. Always allow proper cooling time to set the crumb structure.