sourdough bread Vegetarian

New House Old Recipe Sourdough Bread

Sourdough bread

I finally moved into my new house in Suffolk. After a week of cleaning, unpacking and sorting I fed my over 1 year old starter. I honestly thought that it won’t be any good, because after travelling in a small 100 ml jar it would not want to rise! Usually only 1 refresh of discarding, some flour and water would be enough to activate it after staying in the fridge. This time it was 3 days of refreshing and then keeping the starter in a room temperature. Then, using this starter, I made this Old Recipe Sourdough Bread.

And I promise, from now there will be much more of British and international cuisine on the blog! I also love Irish cooking as well as Thai, some Chinese and Indian food, that is so prominent in British cooking.

This loaf I made is 50/50 white and a wholemeal white wheat flour. With sourdough I can have even wheat bread. You need to test it yourself if it applies to you.

FODMAP Monash app recommends 2 slices for both white or wholemeal sourdough bread, so I would guess that for a mixed 50/50 flour bread it would be the same. Still, this bread hasn’t been tested on FODMAPs after proving, so the actual FODMAPs amount is not certain.

 

Sourdough bread
Sourdough bread

 

This recipe I changed a bit from The Perfect Loaf website.

 

Ingredients for a 50/50 wheat sourdough bread:

220 g strong white bread flour

 

220 g strong wholemeal wheat bread flour

 

350 g water

 

9 g salt

 

100 g active starter

 

 

Sourdough wheat bread
Sourdough wheat bread

 

 

Instructions to make this 50/50 wheat sourdough bread:

 

Firstly, the day before, you need to refresh your starter. How to make a sourdough starter? Find out here.

 

Then. you need to do autolyse. I do it in the morning, to bake the loaf the next morning. Mix flour sand water (reserving 25 g water for later). Keep for 1.5 h.

 

After 1.5 h add all of the starter and half of reserved water.

 

After 15 minutes add salt and rest of water. In the recipe it says that it doesn’t require mechanical mixing, but I tried both mixing with the standing mixer and by hand and it both turned out well.

 

Now you need to do the bulk fermentation for 4 h. You need to do 6 stretch and folds. First three every 15 minutes, then last three every 30 minutes. If you need to go out, you can leave the dough for longer time.

 

After first fermentation, you need to shape the bread. sprinkle some white flour onto the worktop. Place the dough on it. Pull it on the side and press too the middle. Then do the same on the other side. Spray the bread tin with oil spray and place the dough the folded side down.

 

Rest and proof after at least 12 h in the fridge, covered with cling film or a clean plastic bag. I did it for 16 h and it worked very well.

 

To bake: preheat the oven on a maximum temperature, fan setting. Place a small roasting tray in the bottom of the oven. When the oven is hot, pour a glass of water in it. Place the bread in the tin in the oven, and lower the temperature to 220 degrees C.

 

Bake for around 35 minutes until raised, browned and sounds hollow on the bottom.

 

Disclaimer: This is a homemade recipe for a sourdough bread. It has not been tested, therefore the actual content of FODMAPs after proving is not certain.

 

Still, though, I have no problems eating it if I don’t eat too much of it. You can bake it, making sure you have proving times over 12h and preferably 16 h in the fridge and just test it on yourself, little by little, just like you would any other bread on an elimination phase. This is just my tip, as a person with IBS myself, not a dietitian’s advice.

 

New house Old Recipe Sourdough Bread

This loaf I made is 50/50 white and a wholemeal white wheat flour. With sourdough I can have even wheat bread. You need to test it yourself if it applies to you.
Prep Time6 hrs
Cook Time35 mins
Proving12 hrs
Total Time18 hrs 35 mins
Course: Breakfast, Dinner, Main Course, Side Dish
Keyword: bread, low fodmap bread, sourdough bread, sourdough bread for IBS
Author: fitfodmapfoodieuk

Equipment

  • large mixing bowl
  • wooden spoon
  • water measuring container
  • scale
  • standing mixer or own hands to knead

Ingredients

  • 220 g strong white bread flour
  • 220 g strong wholemeal wheat bread flour
  • 350 g water
  • 9 g salt
  • 100 g active starter

Instructions

  • Firstly, the day before, you need to refresh your starter. How to make a sourdough starter? Find out here.
  • Then. you need to do autolyse. I do it in the morning, to bake the loaf the next morning. Mix flour sand water (reserving 25 g water for later). Keep for 1.5 h.
  • After 1.5 h add all of the starter and half of reserved water.
  • After 15 minutes add salt and rest of water. In the recipe it says that it doesn't require mechanical mixing, but I tried both mixing with the standing mixer and by hand and it both turned out well.
  • Now you need to do the bulk fermentation for 4 h. You need to do 6 stretch and folds. First three every 15 minutes, then last three every 30 minutes. If you need to go out, you can leave the dough for longer time.
  • After first fermentation, you need to shape the bread. sprinkle some white flour onto the worktop. Place the dough on it. Pull it on the side and press too the middle. Then do the same on the other side. Spray the bread tin with oil spray and place the dough the folded side down.
  • Rest and proof after at least 12 h in the fridge, covered with cling film or a clean plastic bag. I did it for 16 h and it worked very well.
  • To bake: preheat the oven on a maximum temperature, fan setting. Place a small roasting tray in the bottom of the oven. When the oven is hot, pour a glass of water in it. Place the bread in the tin in the oven, and lower the temperature to 220 degrees C.
  • Bake for around 35 minutes until raised, browned and sounds hollow on the bottom.
  • Disclaimer: This is a homemade recipe for a sourdough bread. It has not been tested, therefore the actual content of FODMAPs after proving is not certain.

Notes

FODMAP Monash app recommends 2 slices for both white or wholemeal sourdough bread, so I would guess that for a mixed 50/50 flour bread it would be the same. Still, this bread hasn't been tested on FODMAPs after proving, so the actual FODMAPs amount is not certain.

 

Aby znaleźć ten przepis w języku polskim, kliknij na blog Przepisy Low FODMAP.

 

 

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