Italian Milano Sourdough Bread with No Salt for Abm
Elevate your bread-baking game with this Italian Milano Sourdough Bread with No Salt, specially designed for the convenience of an automatic bread machine (ABM). Crafted with a tangy active sourdough starter and enriched with olive oil and a touch of honey, this bread achieves a beautifully soft texture and delicate flavor despite its omission of salt—a feature perfect for low-sodium diets. The recipe is adaptable, allowing you to bake it directly in your ABM or shape and finish it in the oven for an artisan touch. With its golden crust and tender crumb, this no-salt sourdough bread is ideal for hearty sandwiches or as a side to soups and salads. Plus, the combination of minimal hands-on time and the distinct flavor profile makes it a must-try for sourdough enthusiasts and bread lovers alike!
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Recipe Information
Ingredients
- 0.5 cup Active sourdough starter
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 2.5 cups Bread flour
- 1 teaspoon Yeast
Instructions
Ensure your sourdough starter is active and bubbly. Feed it several hours or the night before if needed to activate it.
Add the ingredients to your bread machine pan in the following order: warm water, olive oil, honey, sourdough starter, bread flour, and yeast. Make sure to keep the yeast away from the wet ingredients at this stage.
Select the dough cycle on your bread machine and start it. Let the machine knead and allow the dough to proof during the cycle.
After the dough cycle completes (usually about 90 minutes), remove the dough from the machine if you plan to bake it in a traditional oven. Otherwise, proceed to the baking portion of your bread machine instructions for baking directly in the ABM.
For a traditional bake: Shape the dough into a round or oval loaf on a lightly floured surface. Place it on a parchment-lined baking sheet or in a banneton basket for a structured rise.
Let the dough rise in a warm place for 1-2 hours, or until it has roughly doubled in size.
Preheat your oven to 425°F (220°C). If using a baking stone or Dutch oven, place it in the oven to preheat as well.
Once risen, score the top of the loaf with a sharp knife or bread lame for decoration and controlled expansion during baking.
Bake the bread on the middle rack (or inside the preheated Dutch oven with the lid on) for 25-30 minutes. If using a Dutch oven, remove the lid halfway through the bake to achieve a golden crust.
Once baked, remove the bread from the oven and allow it to cool on a wire rack for at least 1 hour before slicing and serving.
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11 mg | 0% | |
| Total Carbohydrate | 268.9 g | 98% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 18.1 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
