โค Table of Contents
Farmgirl Sourdough Bread has been a staple in my kitchen for years, ever since I stumbled upon my grandmotherโs old recipe book, tucked away in the corner of her pantry. The pages were well-worn, stained with memories of countless baking sessions. As I flipped through, the scent of flour and yeast seemed to rise from the pages, evoking a flood of memories. I remember the warmth of my grandmotherโs kitchen, the comforting chatter, and the joy of seeing a perfectly risen loaf emerge from the oven. It was these moments that planted the seeds for my passion for baking, and ultimately, the creation of Luscious Recipes. Every time I bake Farmgirl Sourdough Bread, Iโm transported back to those precious moments, filled with nostalgia and the simple joy of creating something with love.
Farmgirl Sourdough Bread
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
Discover the art of making Farmgirl Sourdough Bread with our step-by-step guide. Master the perfect crust and tangy flavor that will elevate your baking skills today!
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Ingredients
-
400 grams unbleached bread flour (about 3 1/4 cups; a mix of unbleached bread flour, all-purpose, and whole red wheat flour)
-
115 grams active sourdough starter (about 1/2 cup)
-
280 grams lukewarm water (about 1 1/6 cups or 1 cup + 3 tablespoons)
-
8 grams sea salt (about 1 1/4 teaspoons)
Instructions
- The evening prior, refresh the sourdough starter. Allow it to sit in a warm place (78-80ยฐF) to grow, developing bubbles and doubling in size. Once it reaches or nearly reaches its peak fermentation, store it in the fridge overnight.
- On the day you plan to bake, remove the mature starter from the fridge to reach room temperature.
- In a sizable bowl or container, combine the flour and water. Use a dough whisk to blend as thoroughly as possible. This dough has low hydration, so incorporate the ingredients by hand if needed.
- Blend until the flour is fully absorbed. The dough will appear dry and uneven. Cover and let it rest in a warm spot (78-80ยฐF) for at least an hour, up to three hours.
- Spread the mature starter over the dough and sprinkle with salt. Using wet fingers, integrate the starter and salt into the dough by hand. Mix until combined. Cover with a damp cloth or plastic wrap and let it sit for an hour.
- Conduct a series of stretching and folding. With slightly damp hands, grasp the dough and gently stretch it upwards, wiggle a bit, then fold it over the dough center and release. Slightly turn the bowl or container and repeat. Do this about six times until the dough begins to form.
- Execute four sets of stretching and folding at 30-minute gaps. This will strengthen the gluten.
- If the dough isnโt forming, try coil folding.
- Coil folding involves lifting the dough from both sides, letting it fold underneath itself. Rotate the bowl or container and repeat. Allow the dough to rest for 30 minutes between each coil fold.
- Use a kitchen timer to remind you when to perform stretches and folds.
- Allow the dough to rest and expand. By the end of bulk fermentation, it should rise 40-70%, with some bubbles present. The dough edges should be slightly domed where it meets the bowl or container. This can take 3-7 hours, depending on room temperature.
- For bulk proofing, use the oven with just the light on or the proof bread setting. Monitor the temperature with a digital thermometer.
- When the dough is bubbly and has risen 40-70%, pre-shape it. Transfer the dough onto a lightly floured surface. This dough will be sticky, which is desirable!
- Form the dough into rounds. With your left hand, push it away, slightly rotate, and bring it back using a bench scraper, tucking the bottom under to create tension.
- Leave the dough uncovered for a 20-minute rest.
- Form into rounds again. Flip the rounds over (if making multiple loaves, work one at a time) and stretch into a rectangle on a lightly floured surface. Use minimal flour and avoid flouring the top of the dough.
- Fold the end towards you and each side corner towards the center, pressing them onto themselves. Repeat this down the dough, like braiding, pressing each time.
- Starting from the top, roll and tuck the dough into itself, continuing until fully shaped. Use fingers or a bench scraper to tuck the ends and slightly rotate the dough.
- Place in rice-floured bannetons, cover with a plastic bag or inexpensive shower caps to prevent drying during cold proofing.
- *I use a 7 to 8-inch banneton for this recipe!
- Refrigerate the bannetons of dough overnight or up to 36 hours.
- Preheat the oven with the Dutch oven inside for an hour at 550ยฐF.
- Remove the plastic wrap or shower cap from the dough and set aside or dry for reuse.
- Lightly dust with flour and sprinkle with cornmeal. Cover with parchment paper and flip it onto a surface.
- Brush off any hardened excess rice flour.
- Score the bread immediately before baking while itโs cold. Use a bread lame at a 45-degree angle for a deep cut. Make this incision last!
- Transfer the dough into the preheated Dutch oven using the parchment paper.
- Bake at 550ยฐF with the lid on for 20 minutes. Carefully remove the lid and continue baking uncovered at 450ยฐF for 15 minutes. Place a half-sheet pan under the Dutch oven to prevent the bottom from burning. Aim for an internal temperature of 200-205ยฐF.
- Gently remove the bread from the pot and let it cool for at least 1-2 hours before slicing.
Notes
- Ensure the sourdough starter doubles in size for optimal rise and flavor.
- Use lukewarm water in the initial mix to aid moisture absorption and gluten development.
- Score cold dough for cleaner cuts and improved oven spring.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 8g
Keywords: sourdough bread recipe, active sourdough starter, bulk fermentation process, stretch and fold technique, Dutch oven baking, homemade artisan bread
My Secret to Perfect Farmgirl Sourdough Bread
Why This Recipe Changed My Kitchen Game
Discovering the art of making Farmgirl Sourdough Bread was a game-changer for me. The transformation of simple ingredients into a beautifully textured loaf felt like magic. The subtle tang of the sourdough paired with the crunchy crust made each bite a delight. This recipe not only honed my baking skills but also deepened my connection to the process, teaching me patience and precision.
The Ingredients That Make All the Difference
The magic of Farmgirl Sourdough Bread lies in its ingredients. The use of unbleached bread flour, combined with all-purpose and whole red wheat flour, creates a unique texture and flavor. The active sourdough starter is the heart of the recipe, bringing life and a distinct sour note to the bread. Sea salt adds depth, while lukewarm water ensures the perfect consistency. Itโs a simple yet powerful combination that elevates the humble loaf.
Health Benefits Iโve Discovered
Aside from its delicious taste, Farmgirl Sourdough Bread offers several health benefits. The fermentation process of the sourdough starter makes the bread easier to digest and enhances nutrient absorption. The whole wheat flour adds fiber, promoting a healthy digestive system. Itโs a wholesome, nutritious option for those looking to enjoy bread without compromising on health.
Essential Ingredients Farmgirl Sourdough Bread
My Go-To Ingredient Sources
When sourcing ingredients for Farmgirl Sourdough Bread, I prefer local and organic options. The quality of the flour is paramount, and I often visit my local mill for the freshest supply. For the sourdough starter, I rely on Grandmma Delights for tips on maintaining its vitality. Finding the right ingredients is key to achieving that perfect loaf every time.
Quality Markers I Look For
Quality is crucial when it comes to making Farmgirl Sourdough Bread. I look for flour that feels light and has a subtle scent of sweetness, a sign of freshness. The sourdough starter should be bubbly and active, a testament to its readiness. Sea salt must be pure and fine, ensuring even distribution throughout the dough. These markers guarantee a loaf thatโs not only delicious but also consistent in quality.
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Smart Substitutions Iโve Tested
Over the years, Iโve experimented with various substitutions to cater to different dietary needs. Swapping whole red wheat flour with spelt flour offers a nuttier flavor, while those avoiding gluten can use a blend of gluten-free flours. Each substitution brings its own unique twist to the classic Farmgirl Sourdough Bread, making it versatile and inclusive.
Step-by-Step Method
My Kitchen Setup for Success
Creating the perfect Farmgirl Sourdough Bread begins with the right setup. I ensure my kitchen is warm and free of drafts, ideal for fermentation. My tools are simple: a trusty dough whisk, a digital thermometer, and a bench scraper. These essentials streamline the process, making each step efficient and enjoyable.
The Technique That Changed Everything
The technique of stretching and folding the dough was a revelation to me. It strengthens the gluten, ensuring the breadโs structure and airy crumb. The coil folding method further enhances this, creating a loaf thatโs both tender and robust. Mastering these techniques was a turning point in my baking journey.
Timing Secrets Iโve Learned
Timing is everything when it comes to Farmgirl Sourdough Bread. Allowing the dough to rest and rise at its own pace is crucial for flavor development. Iโve found that using the ovenโs proof setting with just the light on creates the perfect environment for fermentation. Understanding these timing nuances has led to consistently perfect loaves.
Farmgirl Sourdough Bread
Perfecting Results Farmgirl Sourdough Bread
How I Know Itโs Perfect Every Time
A perfect Farmgirl Sourdough Bread is marked by its golden-brown crust and a hollow sound when tapped. The crumb should be airy with an even distribution of holes, indicating proper fermentation. The aroma is slightly tangy, a signature of well-developed sourdough. These indicators assure me of a successful bake each time.
Mistakes I Made (So You Donโt Have To)
Iโve had my share of mishaps, from over-proofed dough to uneven bakes. One key lesson was understanding the importance of room temperature, as a cold kitchen can stall fermentation. Another was realizing the value of patience, allowing the dough to rise fully before baking. Learning from these mistakes has been invaluable, and I hope sharing them saves you some frustration.
My Flavor Adjustment Secrets
Adjusting flavors is part of the fun with Farmgirl Sourdough Bread. A pinch more salt can enhance the tang, while adding seeds or herbs introduces new dimensions. These small tweaks allow for endless customization, ensuring the bread suits your personal taste every time.
Serving and Storage Farmgirl Sourdough Bread
How I Love to Serve This
Farmgirl Sourdough Bread is versatile in its serving options. I love it fresh with a pat of butter, or toasted for a crunchy texture. It pairs wonderfully with soups and stews, adding a hearty element to any meal. Its tangy flavor also complements cheese boards beautifully.
Food Pairings That Work
The breadโs savory profile makes it a great match for various dishes. Pair it with creamy soups like the Cowboy Casserole with Ground Beef and Cornbread, or enjoy it alongside a fresh salad. It even works as a base for sandwiches, adding an artisanal touch to the simplest ingredients.
Storage Tips That Actually Work
Storing Farmgirl Sourdough Bread properly ensures it stays fresh longer. I wrap it in a tea towel and keep it at room temperature for up to three days. For longer storage, I slice and freeze it, ready to be toasted straight from the freezer. These methods preserve its texture and flavor perfectly.
Recipe Variations and Make-Ahead Tips
Popular Variations Iโve Tried
Experimenting with variations of Farmgirl Sourdough Bread has been a delightful journey. Adding roasted garlic or olives introduces a savory twist, while incorporating dried fruits and nuts brings a sweet, chewy element. Each variation offers a new experience, keeping the recipe fresh and exciting.
Make-Ahead Tips from Experience
Making Farmgirl Sourdough Bread ahead of time is a great way to enjoy fresh bread with minimal fuss. I prepare the dough the night before and let it cold-proof in the fridge. This not only enhances the flavor but also fits seamlessly into busy schedules. Simply bake it in the morning for fresh, warm bread.
Seasonal Adaptations
Adapting Farmgirl Sourdough Bread to the seasons is part of its charm. In summer, I incorporate fresh herbs and sun-dried tomatoes, while in winter, I opt for spices like cinnamon and nutmeg. These seasonal tweaks make the bread a year-round favorite, always aligned with the flavors of the moment.
Farmgirl Sourdough Bread
Nutritional Breakdown and Benefits
Calorie and Macro Information
Farmgirl Sourdough Bread is a wholesome addition to any diet. A typical serving provides around 120 calories, with a balance of carbohydrates, protein, and fats. Its nutritional profile supports a balanced diet, offering sustained energy throughout the day.
Key Vitamins and Minerals
This bread is rich in essential vitamins and minerals, including B vitamins, iron, and magnesium. The fermentation process enhances these nutrients, making them more bioavailable. Itโs a delicious way to incorporate vital nutrients into your meals.
Dietary Considerations
For those with dietary restrictions, Farmgirl Sourdough Bread can be adapted to suit various needs. Gluten-free flours can replace traditional ones, and natural sweeteners can be added for those reducing sugar intake. Itโs a versatile recipe, easily tailored to individual dietary preferences.
Final Thoughts
Farmgirl Sourdough Bread is more than just a recipeโitโs a journey through flavors and memories. From its humble beginnings in my grandmotherโs kitchen to its place of pride on my table today, it embodies the joy of baking and sharing. I encourage you to try this recipe, make it your own, and savor the delicious results. Whether youโre a seasoned baker or a curious novice, this bread is sure to delight and inspire.
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