Is Naturally Leavened Bread Healthier?

Absolutely! Naturally leavened sourdough bread is much healthier than regular bread for many reasons, the main one being that it is so much easier to digest due to the lower glycemic index .

Does Naturally Leavened Bread Have Yeast?

Yes, it does. The natural leaven contains both yeast and bacteria, which work together to provide taste and rise to the final loaf.

Is Naturally Leavened Sourdough Bread Gluten Free?

Unfortunately, sourdough bread isn't gluten-free , although people who suffer from gluten sensitivity are able to tolerate it. This is because sourdough is able to break down some of the gluten in the flour, making the loaves easier to digest. So instead of sourdough being gluten-free, it is relatively low in gluten. Although if you're very sensitive to gluten, I wouldn't advise eating sourdough bread as this can potentially harm you. Instead, opt for sourdough bread that uses gluten-free ingredients, i.e. gluten-free flour.

Naturally Leavened Sourdough Bread - How To Make This Recipe

Ingredients

Scale

2 cups of active sourdough starter
5 cups of unbleached all-purpose flour
3/4 cup of whole wheat flour
397g of room-temperature water
1 1/2 tsp salt

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Instructions

Combine the starter, flour, and water in a large bowl, and mix well. Add more water if necessary to create a soft and sticky dough.
Cover the dough and let this rest for 20 minutes. This step will allow the flour to absorb all the water, which strengthens the gluten structure and enables easier kneading.
After this add salt, and knead until the dough is smooth and supple. When fully kneaded, place the dough in a bowl, cover, and let this rest for 1 hour.
Fold the dough, and transfer it to a lightly floured surface. Use a bench scraper to fold the dough into a letter shape. Turn the dough a quarter of the way, and flatten it slightly. Repeat the letter fold, then return the dough to the bowl. Cover and let this rise for another hour.
Transfer the dough onto a lightly floured surface and divide it into two. Shape this into two neat rounds, then cover and rest for 20 minutes.
After resting, shape the loaves into tight rounds, and place them seam-side up in bowls lined with parchment paper or floured cloths. Cover and let them rise for bulk fermentation until they’re light and airy for 2 to 2 1/2 hours.
An hour before the dough is ready to bake, preheat the oven with a baking stone, or Dutch oven in it to 450 degrees Fahrenheit. For the perfect crust slide a cast iron skillet on the lowest oven rack to preheat.
Once the loaves have risen sufficiently, gently transfer them onto parchment paper, and score them with a sharp knife or bread lame. Lift the parchment paper with the loaves into the oven.
Pour 1 cup of boiling water into the cast iron skillet.
Bake the bread for 35-40 minutes until it’s a wonderful golden brown. Remove the loaves from the oven, and let them cool before slicing.
Store any leftover bread in a paper bag, or loosely covered in plastic for a couple of days. Or freeze to keep for longer.

Author: Natasha Krajnc
Prep Time: 20 mins
Cook Time: 4 hrs
Category: bread
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 90 kcal
Carbohydrates: 18 g
Protein: 3 g