Description
Valentine Sourdough is not merely a loaf of bread; it’s an edible expression of love, beautifully rustic and artisanal.
Ingredients
Scale
- 450g bread flour
- 50g spelt flour
- 370g water
- 75g sourdough starter (at 100% hydration)
- 10g salt
Instructions
- Six hours before starting on the dough, make sure to prepare your levain. It’s crucial that the levain is bubbly and active to ensure the bread rises properly.
- In your KitchenAid mixer, combine water and the sourdough starter, allowing the starter to dissolve partially. Add in both the bread and spelt flours alongside the salt. Mix lightly with a spatula to integrate the ingredients.
- With the dough hook attached, knead the dough on a low setting for approximately 4 minutes. The dough should begin to form structure and come together smoothly.
- Transfer the dough into an oiled container, cover it with plastic wrap, and allow it to undergo bulk fermentation. Over the course of 4 hours, fold the dough every 45 minutes to distribute yeast activity and maintain its elasticity.
- After fermentation, shape the dough into a ball and place it seam-side up in a lightly floured banetton. Leave it at room temperature for an hour before transferring it to the refrigerator for a long proof of 8 to 12 hours.
- Preheat your oven to 450°F (232°C) as you prepare to bake the chilled dough. Proper oven temperature is crucial for achieving a good rise and crust.
- Lay three strings across the dough spaced evenly and press lightly to make impressions. Place a piece of parchment paper on top and flip the dough onto a flat baking sheet. Dust with flour, tie the strings on top, and use a sharp knife to score a heart pattern.
- Bake the bread at 450°F for 45 minutes. Cover the bread for the first 30 minutes to trap steam, which is vital for the texture of the crust and crumb. After half the bake time, remove the strings and let it finish baking uncovered for a beautifully finished loaf.
- Allow your loaf to cool completely on a rack before slicing. This ensures the texture is set and easier for cutting into meaningful slices.
Notes
Nutritional data varies by serving size.
- Prep Time: 6 hours
- Cook Time: 45 minutes
- Category: Bread
Nutrition
- Calories: Nutritional data varies by serving size.
- Sodium: Around 240mg per slice.
- Protein: Approximately 9g per slice.