Low Sodium Classic Sourdough Bread
Discover the joy of homemade artisan bread with this Low Sodium Classic Sourdough Bread recipe—a heart-healthy twist on a timeless favorite. Made with simple, wholesome ingredients like all-purpose flour, active sourdough starter, and just a touch of salt, this bread delivers a robust, tangy flavor without the overpowering sodium. The long fermentation process, including an overnight cold proof, ensures a perfect balance of soft, airy crumb and crispy golden crust. Ideal for low-sodium diets or anyone seeking to reduce salt intake without compromising on taste, this comforting loaf pairs beautifully with your favorite spreads or soups. Embrace the art of sourdough baking and enjoy the satisfying aroma and taste of freshly baked bread straight from your kitchen!
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Ingredients
- 500 grams All-purpose flour
- 350 ml Water
- 100 grams Active sourdough starter
- 3 grams Salt
Directions
Step 1
In a large mixing bowl, combine 500 grams of all-purpose flour with 350 ml of water. Mix until no dry flour remains, then cover and let sit for about 30 minutes to perform autolyse, which helps with gluten development.
Step 2
After 30 minutes, add 100 grams of active sourdough starter and 3 grams of salt to the mixture.
Step 3
Mix the dough by hand, squeezing and folding until the salt and starter are incorporated evenly. Continue to knead until the dough starts to become smooth and elastic.
Step 4
Cover the bowl with a damp cloth and let the dough rest at room temperature for about 4 hours, performing stretch and folds every 30 minutes for the first 2 hours. To perform a stretch and fold, wet your hands, grab the edge of the dough, stretch it up and fold it over itself. Rotate the bowl a quarter turn and repeat 3 more times.
Step 5
After the bulk fermentation, turn the dough out onto a lightly floured surface. Shape it into a round by gently pulling the edges to the center, then flip the dough over and use your hands to create surface tension by dragging the dough slightly against the work surface.
Step 6
Place the shaped dough into a proofing basket lined with a floured cloth. Cover and let it proof in the refrigerator for 12 to 24 hours. This slow proofing develops the sourdough flavor.
Step 7
Preheat your oven to 475°F (245°C) with a Dutch oven inside. This will take about 30 minutes.
Step 8
Carefully remove the hot Dutch oven from the oven. Gently turn the proofed dough out onto a piece of parchment paper. Using a sharp knife or razor blade, score the top of the dough with slashes. This allows the bread to expand properly.
Step 9
Transfer the scored dough into the preheated Dutch oven, cover it, and bake for 20 minutes.
Step 10
Remove the lid and bake for an additional 25 minutes or until the bread is a deep golden brown and sounds hollow when tapped on the bottom.
Step 11
Allow the bread to cool on a wire rack for at least 1 hour before slicing to let the interior set properly.
Step 12
Enjoy your delicious, low-sodium sourdough bread with your favorite toppings or as a side to your meal!
Nutrition Facts
| Serving size | (958.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1870 |
| Total Fat 5.4g | 0% |
| Saturated Fat 0.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1199.7mg | 0% |
| Total Carbohydrate 391.6g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 1.1g | |
| Protein 52.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 94.3mg | 0% |
| Iron 23.7mg | 0% |
| Potassium 556mg | 0% |
Source of Calories