Low Fat Classic Sourdough Bread
Experience the wholesome simplicity of homemade bread with this Low Fat Classic Sourdough Bread recipe, a lighter twist on the beloved artisan staple. Crafted with just four basic ingredients—active sourdough starter, warm water, unbleached all-purpose flour, and a touch of salt—this recipe preserves the authentic tangy flavor and chewy texture of traditional sourdough while keeping it low in fat and free from unnecessary additives. Featuring a hands-on process that includes stretching, folding, and a slow rise, this recipe ensures a perfectly airy crumb and a delightfully crisp crust. Ideal for beginners and seasoned bakers alike, this sourdough is baked to golden perfection in a Dutch oven, making it an impressive yet approachable addition to your baking repertoire. Serve it fresh with your favorite spreads or alongside soups and salads for a comforting, healthy treat.
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Ingredients
- 100 grams Active sourdough starter
- 350 milliliters Warm water
- 500 grams Unbleached all-purpose flour
- 10 grams Salt
Directions
Step 1
In a large mixing bowl, combine 100 grams of active sourdough starter with 350 milliliters of warm water. Stir until the starter is fully dissolved in the water.
Step 2
Add 500 grams of unbleached all-purpose flour to the bowl. Mix with a spatula or your hands until no dry flour remains and a shaggy dough forms.
Step 3
Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes. This resting period is called autolyse, and it helps the flour absorb water and begin gluten development.
Step 4
After 30 minutes, sprinkle 10 grams of salt over the dough surface. Wet your hands slightly to prevent sticking and knead the salt into the dough. Use a stretching and folding technique by pulling the dough from the sides and folding it over itself a few times.
Step 5
Cover the bowl again and let the dough rise at room temperature for about 4 to 5 hours. During this time, perform 3 to 4 sets of stretch and fold every 30 minutes for the first 2 hours. This helps develop structure in the dough.
Step 6
Once the dough has increased by about 50% in volume and has become smooth and elastic, lightly flour a work surface and transfer the dough onto it.
Step 7
Shape the dough into a tight ball by folding it onto itself. Pinch any seams together on the bottom to create tension on the surface.
Step 8
Place the shaped dough seam side up in a floured proofing basket or bowl lined with a floured kitchen towel. Cover and let rise for 1 to 2 hours, until it slightly puffs up.
Step 9
Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes to ensure it's adequately hot.
Step 10
Carefully remove the preheated Dutch oven from the oven and place the dough inside it, seam side down. Score the top with a sharp knife or bread lame.
Step 11
Cover the Dutch oven with its lid and bake for 20 minutes. Then remove the lid and bake for an additional 20 minutes, until the bread develops a deep golden-brown crust.
Step 12
Once baked, remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing. This cooling step is necessary to set the crumb structure of the bread.
Nutrition Facts
| Serving size | (965.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1870 |
| Total Fat 5.4g | 0% |
| Saturated Fat 0.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3944.3mg | 0% |
| Total Carbohydrate 391.5g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 1.4g | |
| Protein 52.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 80mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 555mg | 0% |
Source of Calories