Slices of Sourdough

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Slices of Sourdough
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Health Score:
29 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 3 d. 8 h. 45 min.
Ready in
Calories:
6586
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie6,586 cal.(314 %)
Protein193 g(197 %)
Fat19 g(16 %)
Carbohydrates1,389 g(926 %)
Sugar added0 g(0 %)
Roughage52.8 g(176 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E3.4 mg(28 %)
Vitamin K0 μg(0 %)
Vitamin B₁2 mg(200 %)
Vitamin B₂0.2 mg(18 %)
Niacin47.4 mg(395 %)
Vitamin B₆0.8 mg(57 %)
Folate192 μg(64 %)
Pantothenic acid4 mg(67 %)
Biotin38.4 μg(85 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium3,226 mg(81 %)
Calcium96 mg(10 %)
Magnesium269 mg(90 %)
Iron10.9 mg(73 %)
Iodine142 μg(71 %)
Zinc9.8 mg(123 %)
Saturated fatty acids2.7 g
Uric acid768 mg
Cholesterol0 mg
Complete sugar14 g

Ingredients

for
1
For the sourdough starter
1 cup white Bread flour
cup lukewarm water
To ‘feed’
2 ½ cups white Bread flour
lukewarm water
For the dough
4 ½ cups white Bread flour
1 tsp salt
1 cup lukewarm water
How healthy are the main ingredients?
salt
Preparation

Kitchen utensils

1 Paper towel, 1 Fine grater, 1 Citrus juicer, 1 Kitchen scale, 1 Teaspoon, 3 Bowls (davon 1 aus Metall), 1 Wooden spoon, 1 Measuring cups, 1 Tablespoon, 1 Hand mixer, 1 Muffin tin (mit 6 Mulden in Herzform; je 60 ml Inhalt), 1 Pastry brush, 1 Baking sheet, 1 Wire rack, 1 Cutting board, 3 Knives, 1 deep bowl, 1 Immersion blender, 2 Pots, 1 kleiner Dough scraper, 8 frozen pop sticks aus Holz

Preparation steps

1.
For the sourdough starter: stir the flour and water together in a bowl to make a sticky paste. Cover with a damp tea towel and leave at room temperature for 2 days, keeping the tea towel moistened. After 2 days the mixture should be bubbly and have a milky odour. If it looks mouldy or smells sour or bad, throw it away and start again with a new batch of starter.
2.
To feed: stir in 100 g flour and enough lukewarm water to make a soft dough. Cover the bowl as before and leave at room temperature for 24 hours. It should look very bubbly. Stir well, then discard half the starter. Add another 100 g flour and enough lukewarm water to make a dough, as before. Cover again and leave for 12 hours. It should now be very bubbly. If only slightly bubbly, give it another feed and leave for 6 hours.
3.
For the dough: mix the flour with the salt in a mixing bowl and make a well in the centre. Weigh out 200 g of the sourdough starter and mix it with the water, then pour it into the well in the flour. Gradually work the flour into the liquid mixture to make a soft dough. You may need to add a little more water if the dough feels dry, or more flour if it is sticky.
4.
Turn out the dough onto a floured surface and knead for about 10 minutes or until very pliable. Return it to the cleaned mixing bowl, cover with a damp tea towel and leave in a warm place to rise until doubled in size; 3–8 hours.
5.
Turn out the risen dough onto a floured surface and knock it back with your knuckles to its original size. Shape the dough into a ball and place in a bowl. Cover with a damp tea towel and leave in a warm place to rise until doubled in size; 2–6 hours.
6.
Heat the oven to 220°C (200° fan) 425°F gas 7. Grease a large baking tray.
7.
Place the dough on the baking tray and slash the top with a sharp knife. Bake for about 35 minutes or until the bread sounds hollow when tapped on the base. Place on a wire rack to cool completely.

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