Low Sodium Homemade Sourdough Bread
Discover the perfect blend of rustic flavor and heart-healthy mindfulness with this Low Sodium Homemade Sourdough Bread. Crafted with just a hint of salt, this recipe allows the natural tang of the sourdough starter and the wholesome richness of a flour blend—featuring all-purpose and whole wheat varieties—to take center stage. Each step, from the supple stretch-and-fold technique to the transformative overnight cold fermentation, ensures a perfectly airy crumb and golden, crackling crust. Ideal for those watching their sodium intake, this homemade bread is as versatile as it is satisfying; enjoy it freshly sliced, toasted, or paired with your favorite low-salt spreads. With minimal ingredients and maximum flavor, it’s a nourishing addition to any healthy baking repertoire!
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Ingredients
- 50 grams Sourdough starter
- 300 milliliters Water
- 450 grams All-purpose flour
- 50 grams Whole wheat flour
- 3 grams Salt
Directions
Step 1
1. Feed your sourdough starter the night before baking: Mix equal parts water and flour into your starter, stir well, and let it sit at room temperature for 8-12 hours.
Step 2
2. In a large mixing bowl, combine 50 grams of active sourdough starter with 300 milliliters of water. Stir until the starter is mostly dissolved.
Step 3
3. Add 450 grams of all-purpose flour and 50 grams of whole wheat flour to the hydrated starter. Mix the ingredients with your hands or a wooden spoon until you form a cohesive dough.
Step 4
4. Let the dough rest covered for about 30 minutes to 1 hour for autolyse, helping the flour absorb water and enzymatic activity to begin.
Step 5
5. After the autolyse, sprinkle 3 grams of salt over the dough. Knead the dough in the bowl by hand for about 5-7 minutes until the salt is fully incorporated and the dough becomes slightly smoother.
Step 6
6. Cover the bowl with a damp cloth and let the dough rise at room temperature for 4-6 hours. Perform 3-4 sets of stretch and folds during this time at 30-minute intervals: Wet your hand, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat the process for all four sides.
Step 7
7. Once the dough has risen by about 50%, turn it out onto a lightly floured surface. Shape it into a tight ball by folding the edges towards the center, giving it tension on the surface.
Step 8
8. Place the shaped dough seam-side up in a floured banneton or bowl lined with a floured cloth. Cover and refrigerate overnight or for at least 12 hours.
Step 9
9. Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes before baking.
Step 10
10. Carefully remove the hot Dutch oven from the oven. Take the dough from the fridge and gently turn it out onto a piece of parchment paper.
Step 11
11. Score the top of the dough with a sharp knife or razor blade to allow it to expand in the oven.
Step 12
12. Carefully place the dough with the parchment paper into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Step 13
13. After 20 minutes, remove the lid and continue to bake for an additional 15 minutes or until the bread is browned and sounds hollow when tapped.
Step 14
14. Allow the bread to cool on a wire rack for at least 1 hour before slicing. This helps finish the cooking process and lets the crumb set.
Step 15
15. Enjoy your delicious low sodium sourdough bread plain, toasted, or with your favorite low-salt toppings.
Nutrition Facts
| Serving size | (857.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1832.6 |
| Total Fat 5.4g | 0% |
| Saturated Fat 0.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1199.3mg | 0% |
| Total Carbohydrate 385.0g | 0% |
| Dietary Fiber 18.6g | 0% |
| Total Sugars 1.3g | |
| Protein 53.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 99.0mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 704.9mg | 0% |
Source of Calories