Low Sodium Sourdough Slices
Enjoy the wholesome satisfaction of baking with these Low Sodium Sourdough Slices, a healthier twist on traditional sourdough bread. Crafted with a combination of hearty whole wheat flour and versatile bread flour, this recipe features just 1 gram of salt, making it perfect for those seeking a low-sodium option without compromising flavor. The key lies in the lengthy fermentation process, enhanced by a tangy active sourdough starter, which yields a soft, airy crumb and a beautifully golden crust. With detailed steps like stretch-and-fold techniques and overnight cold proofing, this recipe ensures exceptional texture and taste. Ideal for sandwiches or a light snack, these thinly sliced sourdough pieces are as versatile as they are nutritious. Your journey to artisanal low-sodium bread starts here!
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Ingredients
- 300 grams Whole wheat flour
- 200 grams Bread flour
- 100 grams Active sourdough starter
- 350 milliliters Filtered water
- 1 gram Salt
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, bread flour, and active sourdough starter.
Step 2
Slowly add the filtered water to the flour mixture, mixing with your hands or a wooden spoon until a shaggy dough forms.
Step 3
Let the dough rest (autolyse) for 45 minutes to allow the flour to hydrate.
Step 4
Sprinkle the 1 gram of salt over the dough and incorporate it by squeezing and folding the dough with your hands.
Step 5
Perform four stretch-and-folds every 30 minutes over a 2-hour period. To stretch and fold, grab one side of the dough, stretch it upwards, and fold it over the rest of the dough. Rotate 90 degrees and repeat on all sides.
Step 6
Cover the dough and let it ferment at room temperature for 4-6 hours, or until it has risen significantly and appears bubbly.
Step 7
Lightly flour a clean surface and turn out the dough. Shape it into a round or oval loaf and place it into a floured proofing basket or bowl lined with a clean towel.
Step 8
Cover the dough and let it proof in the refrigerator overnight (8-12 hours) for a slow, cold fermentation.
Step 9
Preheat your oven to 230°C (450°F) with a Dutch oven inside during the final 30 minutes of proofing.
Step 10
Carefully transfer the dough from the proofing basket onto parchment paper, then lower it into the preheated Dutch oven. Score the top with a sharp knife or razor blade to allow it to expand during baking.
Step 11
Bake the bread covered for 20 minutes, then remove the lid and bake for an additional 20 minutes or until the crust is deeply golden brown.
Step 12
Allow the bread to cool completely on a wire rack before slicing into thin, low-sodium sourdough slices.
Nutrition Facts
| Serving size | (956.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1795.5 |
| Total Fat 9.0g | 0% |
| Saturated Fat 1.7g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 413.3mg | 0% |
| Total Carbohydrate 379.5g | 0% |
| Dietary Fiber 42.9g | 0% |
| Total Sugars 2.1g | |
| Protein 65.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 137.5mg | 0% |
| Iron 20.8mg | 0% |
| Potassium 1435mg | 0% |
Source of Calories