Whole Wheat (Fake) Sourdough
Ben adapted from ATK. Always predictable! 5 grams of protein per slice.
Ingredients
Equipment
Method
Make the Dough
- Mix everything except the flour into a bowl. Then add flour and stir with a spoon until uniform dough and there is no dry flour, about 10 stirs
For a deeper flavour, sub 1/2 cup of beer for water
Bulk Rise
- Cover with wet towel and set on counter for 8-12 hours, and let it rise until it has doubled or tripled in size.
If you want a higher loaf (and have time), you can do up to three stretch-and-folds with the wet dough after it is mixed. Wait 15 minutes between each.
Shape and Second Rise
- Once the dough has risen, place cast-iron pot and lid in the oven and preheat at 450℉ for at least 20 minutes.
- Place dough on a dry counter. Sprinkle with flour. Shape dough into a round loaf and place in floured bread basket for the second rise, about 30-60 minutes.
A roasting pan works too!
If you want to make a sandwich loaf, oil and flour a load pan and place an oval loaf in the pan to rise. Brush with oil and cover with plastic wrap
Bake
- Flip dough into parchment paper. Score a line down the middle with a knife or blade. Place in hot cast-iron pan. Bake covered for 20 minutes, then uncovered for 15 minutes.
- Remove from oven and cool on wire rack.