It’s no secret that baking is hard! Not to mention with sourdough AND at high altitude! We spent a couple days in the kitchen with Chef Sal Proia at Cabin Juice learning the secret tips and tricks on how to make good, healthy and delicious sourdough! Here’s how it goes:
INGREDIENTS
- 800 grams whole wheat flour
- 200 grams of rye flour
- 950 gr water,
- 150gr starter
- 500 gr sprouted rye berries,
- 20 gr sea salt
DIRECTIONS
- Measure out 15 – 20g of starter
- Measure 100g of water
- Add 100g whole wheat flour to water, mix thoroughly
- Let rest overnight, feeding every 12 hours
- Rinse and soak rye and emer grain overnight
- Make sure to have plenty of water in soaking container, 4:1 ratio, water to grain
- Next day: drain and rinse sprouts
- Add 150g of starter and mix thoroughly
- Add 800g whole wheat flour and 200g rye flour
- Mix until combined, cover for 30 – 45 minutes
- Add 20g sea salt and 50g water
- Add 500g sprouted grains
- Mix all together thoroughly
- Cover and let rest for 3 hours, making folds every 45 minutes
- Dust table with flour and remove dough from container
- Sprinkle with flour and cut into 2 loaves
- Shape the dough by spinning it until round
- Let rest for 30 minutes
- Shape the loaves again by spinning
- Transfer dough to 10” banneton baskets
- Sprinkle cornmeal in the bottom of a dutch oven
- Transfer dough to the dutch oven and score the top
- Bake at 450 F for 45 – 55 minutes
- Remove lid after 25 minutes of baking
- Let cool, enjoy!
