Low Sodium Sourdough Slices
Discover the wholesome goodness of Low Sodium Sourdough Slices, a heart-healthy twist on the classic artisan bread. Crafted with a blend of whole wheat and bread flours, and just a hint of salt, this recipe lets the robust flavors of the active sourdough starter shine. Perfectly fermented overnight for a deep, tangy taste and airy texture, the process includes simple yet effective techniques like stretching and folding to achieve a superior crumb. Baked to golden perfection in a Dutch oven, these slices are ideal for breakfast toast, nutritious sandwiches, or paired with your favorite soup. Whether you're reducing your sodium intake or just love homemade bread, these slices offer a delightful balance of wellness and flavor.
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 200 grams Bread flour
- 100 grams Active sourdough starter
- 350 milliliters Filtered water
- 1 gram Salt
Instructions
In a large mixing bowl, combine the whole wheat flour, bread flour, and active sourdough starter.
Slowly add the filtered water to the flour mixture, mixing with your hands or a wooden spoon until a shaggy dough forms.
Let the dough rest (autolyse) for 45 minutes to allow the flour to hydrate.
Sprinkle the 1 gram of salt over the dough and incorporate it by squeezing and folding the dough with your hands.
Perform four stretch-and-folds every 30 minutes over a 2-hour period. To stretch and fold, grab one side of the dough, stretch it upwards, and fold it over the rest of the dough. Rotate 90 degrees and repeat on all sides.
Cover the dough and let it ferment at room temperature for 4-6 hours, or until it has risen significantly and appears bubbly.
Lightly flour a clean surface and turn out the dough. Shape it into a round or oval loaf and place it into a floured proofing basket or bowl lined with a clean towel.
Cover the dough and let it proof in the refrigerator overnight (8-12 hours) for a slow, cold fermentation.
Preheat your oven to 230°C (450°F) with a Dutch oven inside during the final 30 minutes of proofing.
Carefully transfer the dough from the proofing basket onto parchment paper, then lower it into the preheated Dutch oven. Score the top with a sharp knife or razor blade to allow it to expand during baking.
Bake the bread covered for 20 minutes, then remove the lid and bake for an additional 20 minutes or until the crust is deeply golden brown.
Allow the bread to cool completely on a wire rack before slicing into thin, low-sodium sourdough slices.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 379.5 g | 138% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 2.1 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1435 mg | 31% | |
*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.
