Mediterranean Diet Classic Sourdough Bread
Experience the wholesome goodness of Mediterranean-inspired baking with this Classic Sourdough Bread recipe tailored for the Mediterranean diet. Made with a blend of whole-grain and all-purpose flours, this artisan loaf is elevated by the addition of heart-healthy extra virgin olive oil and the subtle brininess of sea salt. The dough undergoes a slow fermentation process, allowing it to develop complex flavors and a delightfully tangy finish. Featuring tried-and-true techniques like stretch-and-fold and an overnight cold proof, this recipe produces a crusty golden exterior and an airy, soft interior. Perfect for pairing with soups, salads, or a Mediterranean mezze platter, this naturally leavened bread is a nourishing option that adheres to the principles of mindful, wholesome eating. Whether you’re a seasoned sourdough baker or just starting your bread journey, this recipe will guide you step by step to create a loaf that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 400 grams Whole grain flour
- 100 grams All-purpose flour
- 100 grams Sourdough starter (active)
- 350 milliliters Water
- 2 tablespoons Extra virgin olive oil
- 10 grams Sea salt
Instructions
In a large bowl, mix 400 grams of whole grain flour and 100 grams of all-purpose flour together.
Add 100 grams of active sourdough starter and 350 milliliters of water to the flour mixture. Stir until all ingredients form a shaggy dough.
Let the mixture rest for 30 minutes to allow the flour to hydrate (autolyse).
After the rest period, add 10 grams of sea salt and 2 tablespoons of extra virgin olive oil. Mix until the salt and oil are fully incorporated.
Perform a series of stretch and folds over the next 2 to 3 hours. Every 30 minutes, gently stretch one side of the dough and fold it over itself, rotating the bowl after each fold. This strengthens the dough.
Let the dough rise at room temperature until it looks puffy and bubbly, about 4 to 6 hours depending on the temperature of your kitchen.
Once risen, gently shape the dough into a round on a lightly floured surface. Allow it to rest for 20 minutes.
Re-shape the dough into a tighter round and place it seam-side up in a floured proofing basket. Cover and refrigerate overnight or up to 12 hours for the final rise.
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
Carefully remove the dough from the refrigerator and gently invert it onto a piece of parchment paper.
Score the top of the dough with a sharp blade, then transfer it to the preheated Dutch oven.
Bake covered for 20 minutes, then uncover and continue to bake for 20 more minutes until the crust is deep golden brown.
Carefully remove the bread from the oven and place it on a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4683 mg | 204% | |
| Total Carbohydrate | 374.3 g | 136% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 1.9 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1767 mg | 38% | |
*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.
