Homemade Sourdough Bread
Diabetic Friendly, Gut Health Friendly
Sourdough Bread supports gut health, offers slow release carbohydrates, is more easily digested, is diabetic friendly and tastes incredible! We bake this at home every week!
3 parts flour, 2 parts water, 1 part sourdough culture
INGREDIENTS
- 1kg of white or wholemeal plain flour
- 660 mls of warm water
- 330 grams of sourdough culture
- 2 teaspoons of pink Himalayan salt
- Splash of extra virgin olive oil
METHOD
- Combine everything into a large bowl and form a rough dough. Leave for an hour.
- With wet hands knead dough for a few minutes. Shape into a ball. Cover and leave for ½ an hour.
- Lift up and stretch 3 or 4 times (this is the stretch and fold technique).
- Repeat stretch and fold another two times at ½ hour intervals.
- Cover and sit until it doubles in size (bulk prove).
- Turn dough out onto lightly floured surface. Halve and form 2 balls. Place each ball into *banneton and refrigerate for 2-3 hours.
- Return to bench. Shape and place loaf into baking tray.
- Place into hot pre-heated oven 230 – 250 degrees for 45 minutes.
- Slice and enjoy!
*proofing basket used to hold shaped bread dough as it rises.
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