Author: @artisanpastry Time: 1h 30′
- 3 cups flour
- 1.5 cups water (lukewarm to activate yeast and not kill it)
- 1.5 tsp salt
- 1.5 tsp yeast
I have made a sour dough artisan bread in my new Pullman loaf pan.I use a sour dough (fermentation method) for the taste but primarily for increased nutrients and digestion.
THIS IS A WET DOUGH!!
In this recipe I chose to replace part of the AP flour with a multigrain flour (2 parts AP:1 part MG).
Measure water, add yeast and salt. Allow yeast to pop up/bloom (about 10 min).
Put flour In a large bowl (because this is going to rise!! ) and create a well in the center. Once yeast has bloomed, add all the water into the flour and mix.
It will be very wet very sticky. Keep your hands wet to handle the dough.
Allow to rise. It can be used in a few hours but overnight is best for flavor. It can be stored in the fridge for up to a week or two as dough.
When you’re ready, take out a piece or use the whole amount as you would in a loaf pan or as focaccia etc.
Bake at 450 F in a covered Dutch oven or Pullman loaf pan for that crunch.
Test with a skewer or knock on the surface (it will sound hollow).
Allow to cool before slicing.
While bread is baking set up prep for poached eggs and toppings.
Sliced bread, tomato, egg, cheese, salt and pepper, add a dash of cayenne
About the recipe
My focus is in rebuilding my health and brain function. Food is something that I can take control of. It is still difficult to eat but I have discovered that there are foods that can assist me in my goal. It is trial and error but I’m moving forward and that’s what counts. I am trying to stay on the veggie keto but I needed bread.
If you’re worried about amount of bread hanging around??Slice it once fully cooled. Put small pcs of parchment paper between slice. Place in freezer bag in portions. (*I have 2-4 per)
Have a great day Sisters!