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Sourdough Bread Alberta

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 Time 7 hours 30 minutes
Cook Time 30 minutes
Total Time 8 hours
Servings 1 loaf
Author Valerie Lugonja via Kaelin Whittaker

Ingredients

Ingredients:

  • 340 grams Sponge made from Active Starter
  • 200 grams water
  • 230 grams Highwood Crossing unbleached organic all purpose flour
  • 90 grams Gold Forest Grains Red Fife Wheat Flour
  • 20 Grams Gold Forest Grains Rye Flour
  • 5 grams organic wheat flour
  • 10 grams organic salt
  • 20 gram water

Instructions

Step One: Combining Flours and Water

  1. Place all ingredients in a bowl, except salt; mix ingredients together to form a loose dough
  2. Cover with plastic wrap; rest 20 minutes

Step One: Combining Flours and Water in Thermomix

  1. Place all ingredients in TMbowl, except salt; mix ingredients for 5-7 seconds at speed 4-7 until ingredients just clump together
  2. Cover with plastic wrap; rest 20 minutes

Step Two: Knead using Kitchen Aide

  1. 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)
  2. Cover with plastic wrap; rest 2 hours OR
  3. Cover with plastic wrap; rest overnight in fridge (if made after 6pm)

Step Two: Knead using Thermomix

  1. 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
  2. Cover with plastic wrap; rest 2 hours OR
  3. Cover with plastic wrap; rest overnight in fridge (if made after 6pm)

Step Three: Folding the Dough

  1. 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
  2. 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

  1. Line Banneton with well floured tea towel
  2. 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)
  3. 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
  4. Place all in well sealed plastic bag in fridge overnight after resting one hour(if after 6pm)*

Step Five: Baking Sourdough Bread

  1. Insert cast iron pan and lid into 500 F oven; heat all 20-30 minutes
  2. Pull out bottom of cast iron pan; gently flip dough into it (bottom will face up)
  3. Slash or score top with very sharp knife; quickly place top over dough, slide rack back into oven and close oven door
  4. Bake for 10 minutes; reduce heat to 450F
  5. Bake for 5 minutes; remove lid quickly
  6. Bake for 5 minutes; reduce heat to 400
  7. Remove from oven at 30 minute mark; remove from pan and cool on wire rack
  8. Rest for a good 20 minutes before slicing and slathering with butter
  9. *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