Baking is my stress reliever! I have many friends who are also into baking and most of the time we swap recipes and even have a “bake-off” party. One of my good friends, Dyna Forst, shared her recipe for Sourdough Bread, and of course, I decided to try it out.
One of my favorite ways to use sourdough bread is to make it into a bread bowl for soup. We also eat it with roast chicken or to make pesto grilled cheese sandwiches.
Sourdough Bread for your Meals
I also recommend using sourdough bread for the following:
- Roast it with chicken so the bread absorbs the juices. You can toss the sourdough bread pieces with shallots, lemons, caperberries and olive oil with the chicken.
- You can also cube the sourdough bread and make it into stuffing, especially with cheesy recipes.
- Use it as a bread bowl for soup. This is my favorite! I prepare Creamy Pumpkin Soup or potato chowder. The best part is eating the bread when the soup is all gone!
- Leftover sourdough bread is also great for bread crumbs.
- You can also make bread pudding by baking the toasted bread slices with egg and milk mixture, cheese and artichokes.
Challenge yourself! Make one for your loved ones this weekend, and you will never be disappointed. This recipe has the right taste and consistency that would be perfect to pair with creamy soup. Enjoy!
Don’t forget to share the recipe and leave a comment!
- 300 grams King Arthur bread flour
- 100 grams whole wheat flour
- 100 grans spelt flour
- 9 grams salt
- 100 grams sourdough starter
- 375 grams water
- First, mix the flour and water then autolyse for 1 to 3 hours. For starters, to autolyse means to gently mix the flour and water then let it rest for about 20 to 60 minutes.
- Mix the sourdough starter then let it rest for 30 minutes.
- Add the salt and rest for another 30 minutes.
- Start kneading by doing the first stretch and fold. Do this 4 times every 30 minutes.
- Set aside and allow bulk fermentation for 6 hours.
- Pre-shape the dough and let it rest for 20 minutes before the final shaping.
- Place in a banneton basket and keep it in the fridge for 15 hours. This is called cold proofing. If you want a more sour taste, let it cold proof for up to 5 days.
- When the dough is ready, bake for 20 minutes in a Dutch oven at 500 degrees F with the lid on.
- Lower the temperature to 450 degrees F, remove the lid, and continue baking for 20 minutes.
- Let the bread rest for an hour after slicing.