I hadn’t had any bread for many years until I tried a special sour dough bread during our Christmas holidays in WA this year. I was very surprised: 1. I had no reaction to gluten; 2. I had to have it every day for three weeks, had no strength to resist; 3. No weight gain on return to Melbourne.
I started reading about sour dough and trying various recipes, fortunately never got even close to what I tasted in WA. I got skilled in working with the sour dough, which allowed me to experiment and create this bread through many, many variations (five months). Those, who tried my bread told me they feel sorry for people who have to buy bread 🙂
Why Clever? Sour dough degrades the gluten (about 97%). However, when they use the flour at the end of the process there is no time to ferment, so 1. I use gluten free flour at the end of the process; 2. I let it raise in the fridge overnight for a longer period.
The only warning I have to make, I didn’t do the actual sour dough starter myself. Hope you can find the recipe or someone to share it with you (you just need 100g, and you will have it forever).
The dough will be very sticky, so I tried my Stand Mixer with a Dough Hook, and that is just a saviour.
Sour Dough Bread
- Mix all sour dough ingredients in the jar, make a mark for the initial level and leave in the room for a few hours.
- When the volume of the sour dough has increased at least twice and surface is still very active, start making the dough. Mix rye and spelt flours in a dry bowl and combine with warm water, knead well and leave covered for 30 minutes.
- Add sour dough to the bowl and gently fold it in. Cover and leave for 30 minutes. Before putting the remaining sour dough in the fridge feed it with 50g of water and 40g of rye flour.
- Mix the dough well by stretching and folding in, then cover and leave for 30 minutes in the warmest place in the kitchen. And, repeat this step twice.
- Add the salt to the buckwheat (or sorghum) flour and mix, then add to the dough along with Molasses (if using) and thoroughly knead for the last time and leave it for 15 minutes covered.
- Use the extra buckwheat (or Soghum) flour on the smooth surface, and using a scrapper work the dough to create a good tension on one side of the ball by folding only on the other side. Prepare the special bread rising bowl, cover with the linen and then buckwheat (or Sorghum) flour over the linen. Place the dough into that bowl with the smooth side up, cover with a plastic and leave it in the fridge overnight.
- Preheat oven to 230C, put an empty form to heat up for 5-10 minutes. Turn the dough over onto the baking paper then carefully transfer it into the form, cover the form with a lid, and bake at 220C for 30 minutes. Remove the lid, reduce the temperature to 180C and bake for another 30 minutes.
- Let it sit in the pot for at least 30 minute, in the open oven or on the stove. Replace over the rack or board covered with a towel. Can be cut while warm, must be had with a natural butter 🙂
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