Kaelin Whittaker’s Sourdough Alberta Bread Recipe: Larch Park Wild
Detailed step-by-step recipe for Sourdough Alberta Bread from Kaelin Whittaker of The Ruby Apron, founder of Real Bread Alberta. From start to finish, before baking 7 hours to 7 hours 20 minutes, then 30 minutes bake time.
Course
Bread
Cuisine
Canadian
Prep Time7hours30minutes
Cook Time30minutes
Total Time8hours
Servings1loaf
AuthorValerie Lugonja via Kaelin Whittaker
Ingredients
Ingredients:
340gramsSponge made from Active Starter
200gramswater
230gramsHighwood Crossing unbleached organic all purpose flour
90gramsGold Forest Grains Red Fife Wheat Flour
20GramsGold Forest Grains Rye Flour
5gramsorganic wheat flour
10gramsorganic salt
20gramwater
Instructions
Step One: Combining Flours and Water
Place all ingredients in a bowl, except salt; mix ingredients together to form a loose dough
Cover with plastic wrap; rest 20 minutes
Step One: Combining Flours and Water in Thermomix
Place all ingredients in TMbowl, except salt; mix ingredients for 5-7 seconds at speed 4-7 until ingredients just clump together
Cover with plastic wrap; rest 20 minutes
Step Two: Knead using Kitchen Aide
Dissolve salt in water; add to dough mixture and knead 10-12 minutes on low until smooth and no longer sticky (do not turn up kneading speed or gluten may break)
Cover with plastic wrap; rest 2 hours OR
Cover with plastic wrap; rest overnight in fridge (if made after 6pm)
Step Two: Knead using Thermomix
Dissolve salt in water; add to dough mixture in TM bowl and knead 1 minute 30 seconds until dough pulls away from sides of bowl
Cover with plastic wrap; rest 2 hours OR
Cover with plastic wrap; rest overnight in fridge (if made after 6pm)
Step Three: Folding the Dough
Plop rested dough onto un-floured work surface or counter; using D-shaped spatula or bench scraper, pull dough out from under one side of the mass, up and over the dough and flip it back on top of itself
Rest for 10 minutes; repeat 3 to 4 times (30 to 40 minutes) until dough holds its own ball shape
Step Four: Proofing the Dough
Line Banneton with well floured tea towel
Using D-shaped spatula or bench scraper in dominant hand, guide dough with floured non-dominant hand; turn dough clockwise to shape into ball (resulting in smooth dough ball bottom)
Place dough ball upside down in lined Banneton with D-shaped spatula or bench scraper; cover with tea towel and rest 1-2 hours OR
Place all in well sealed plastic bag in fridge overnight after resting one hour(if after 6pm)*
Step Five: Baking Sourdough Bread
Insert cast iron pan and lid into 500 F oven; heat all 20-30 minutes
Pull out bottom of cast iron pan; gently flip dough into it (bottom will face up)
Slash or score top with very sharp knife; quickly place top over dough, slide rack back into oven and close oven door
Bake for 10 minutes; reduce heat to 450F
Bake for 5 minutes; remove lid quickly
Bake for 5 minutes; reduce heat to 400
Remove from oven at 30 minute mark; remove from pan and cool on wire rack
Rest for a good 20 minutes before slicing and slathering with butter
*Test if ready to bake: gently press dough; if indent remains, it is ready to bake
Recipe Notes
*Test if ready to bake: gently press dough; if indent remains, it is ready to bake