Delicious Nadine Sour Dough Michael Pollan's WholeWheat Country Loaf from deliciousnadine.blogspot.com
Description
Michael Pollan is a well-known author and food activist who is passionate about cooking and baking with natural, whole ingredients. His sourdough bread recipe is a favorite among home bakers because it produces a delicious, crusty loaf with a tangy flavor. This recipe uses a sourdough starter, which is a mixture of flour and water that has been fermented by wild yeast and bacteria. The sourdough starter gives the bread its distinctive flavor and texture, and it also has some health benefits because it is easier to digest than bread made with commercial yeast.
Prep Time
The prep time for this recipe is about 30 minutes, but you will need to allow for several hours of rising time.
Cook Time
The cook time for this recipe is about 45-50 minutes.
Ingredients
- 1 cup sourdough starter - 3 cups bread flour - 1 1/2 cups warm water - 1 1/2 teaspoons salt
Equipment
- Large mixing bowl - Wooden spoon - Dutch oven or other heavy pot with a lid - Parchment paper
Method
1. In a large mixing bowl, combine the sourdough starter, bread flour, and warm water. Stir until the ingredients are well combined and a shaggy dough forms. 2. Add the salt and stir until it is fully incorporated. 3. Cover the bowl with a damp towel and let it rest for 30 minutes. 4. After 30 minutes, use your hands to knead the dough for a few minutes until it becomes smooth and elastic. 5. Cover the bowl with the damp towel again and let it rise for 3-4 hours, or until it has doubled in size. 6. Preheat your oven to 450 degrees F. 7. Line your Dutch oven with parchment paper. 8. Transfer the dough to the Dutch oven and use a sharp knife to score the top of the loaf. 9. Cover the Dutch oven with the lid and bake for 30 minutes. 10. After 30 minutes, remove the lid and bake for an additional 15-20 minutes, or until the crust is golden brown. 11. Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving.
Notes
- You can use all-purpose flour instead of bread flour, but the texture of the bread may be slightly different. - If you don't have a sourdough starter, you can make one by mixing equal parts flour and water and letting it sit at room temperature for a few days until it becomes bubbly and sour-smelling. - The dough will be sticky and wet, but don't be tempted to add more flour. The high hydration level is what gives the bread its airy texture and crispy crust.
Nutrition Info
One slice of Michael Pollan's sourdough bread contains approximately: - Calories: 120 - Fat: 0.5g - Carbohydrates: 25g - Fiber: 1g - Protein: 4g
Recipes FAQ
Q: Can I freeze leftover bread? A: Yes, you can freeze the bread by wrapping it tightly in plastic wrap and then placing it in a freezer bag. Thaw it at room temperature before reheating in the oven. Q: Can I use a different type of pot to bake the bread? A: Yes, you can use any heavy pot with a lid, such as a cast iron pot or a ceramic pot. Q: How do I know when the bread is done baking? A: The bread is done when it sounds hollow when tapped on the bottom and the crust is golden brown.
Recipe Tips
- Use a kitchen scale to measure the ingredients accurately. - Let the bread cool completely before slicing to prevent it from becoming gummy. - Experiment with different types of flour and add-ins like herbs or cheese to create your own unique sourdough bread.
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