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.
Servings: 1 loaf
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
- 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
Notes
*Test if ready to bake: gently press dough; if indent remains, it is ready to bake