Reliable Elaine Boddy Sourdough Recipes To Try

Today, we’re diving into the wonderful world of sourdough bread with a delightful cookbook review of “Whole Grain Sourdough at Home” by Elaine Boddy. Whether you’re a seasoned baker or just starting out, this book offers a treasure trove of recipes that celebrate the goodness of whole grains. Let’s explore a beautiful recipe along with some tips from the book to enhance your sourdough baking experience.

Whole Grain Sourdough Bread

Whole Grain Sourdough Bread is not just delicious; it’s packed with nutrients and flavor that will elevate your baking. With a few simple ingredients and some patience, you can create your own artisan-quality bread at home.

Whole Grain Sourdough Bread ### Ingredients:

500g whole grain flour (such as whole wheat or spelt)
350g water, at room temperature
100g active sourdough starter
10g salt

Instructions:

Mix the Dough: In a large mixing bowl, combine the whole grain flour and water. Stir until there are no dry bits of flour left. Cover the bowl with a clean cloth and let it rest for 30 minutes. This process, known as autolyse, helps hydrate the flour and develop gluten.
Add Sourdough Starter and Salt: After the resting period, add the active sourdough starter and salt to the mixture. Use your hand to mix everything together until fully combined.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough becomes smooth and elastic. You can also use the stretch and fold technique by pulling the dough and folding it over itself for 30 minutes.
Bulk Fermentation: Place the dough back in the bowl, cover it, and let it rise at room temperature for 4-6 hours, performing stretch and folds every hour.
Shape the Dough: Once the dough has doubled in size, turn it out onto a lightly floured surface. Gently shape it into a round loaf, or use a banneton for a more rustic shape.
Final Proof: Cover the shaped loaf with a cloth and let it proof for another 2 hours at room temperature or overnight in the fridge for deeper flavor.
Bake the Bread: Preheat your oven to 450°F (230°C) with a Dutch oven inside. Once hot, carefully place the dough into the pot. Cover and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
Cool and Enjoy: Let the bread cool on a wire rack for at least an hour before slicing. Once cooled, enjoy the fragrant and wholesome bread with butter, cheese, or your favorite spread!

With this recipe from Elaine Boddy’s book, you’re well on your way to making a delicious whole grain sourdough that will impress your family and friends. Enjoy the journey of baking and the wonderful aroma of fresh bread in your kitchen!