Sourdough Bread
Homemade, Weissman's
1 loaf of sourdough bread (Homemade, Weissman's) contains 1754 Calories. The macronutrient breakdown is 84% carbs, 1% fat, and 15% protein. This is a good source of protein (115% of your Daily Value) and fiber (71% of your Daily Value).
- Makes
- 2 loaf
- Prep Time
- 1560 minutes
- Cook Time
- 90 minutes
Ingredients
Directions
- In a small bowl, stir together the starter (35g), whole wheat flour (35g), AP flour (35g), and room-temperature water (70g). Rest in a warm area (70-80°F) for 5 hours.
- One hour before the levain is done, make the dough. In a large bowl, mix together the bread flour (804g) and whole wheat flour (75g). Add water (580g) to the flour mixture, reserve the remaining 160g.
- Mix just until the dough comes together. Cover with plastic wrap and let it rest in a warm area (70–80°F) for 1 hour.
- Mix the dough and levain together using a little of the reserved water to help incorporate. Rest for 20 minutes.
- Add the sea salt (18g) and all of the remaining water and mix until incorporated. Slap and fold for 2 to 4 minutes or until the dough is smooth and begins to catch some air. Rest 15 minutes in the same warm area.
- Perform 6 sets of stretch and folds spaced out by 15 minutes for the first three, then 30 minutes for the last three. Place the dough back in the warm area for each rest.
- Let your dough rest for a final 30 minutes, undisturbed.
- Dump out and divide the dough into 2 even pieces. Pre-shape each piece into a light boule and rest for 5 to 10 minutes.
- Shape each ball dough as desired, and place into bannetons dusted with either rice flour or all-purpose flour. Cover in foil or place in a tight bag, and refrigerate overnight.
- Preheat Dutch oven and lid at 500°F for 1 hour.
- Score the top of one loaf and carefully place it into the preheated Dutch oven, with the lid on. Bake for 20 minutes.
- Remove the lid and lower the oven temperature to 450°F. Bake for an additional 20 to 30 minutes, or until the loaf is a deep brown color.
- Remove the bread and cool on a wire rack until room temperature. Repeat with the other loaf.
- Sample Schedule for Breadmaking: 9am: Mix levain 1pm: Autolyse dough 2pm: Mix dough and levain 2:15pm: Mix in salt 2:30pm: Fold #1 2:45pm: Fold #2 3:00pm: Fold #3 3:30pm: Fold #4 4:00pm: Fold #5 4:30pm: Fold #6, rest for 1.5 hours 6pm: Shape dough and place in fridge overnight Next morning: Preheat the oven as guided and bake!
Nutrition Facts
For 1 loaf of sourdough bread (906g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 1754 | |
| Fats | 2g | 2% |
| Saturated fats | 0g | 0% |
| Trans fats | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 3491mg | 152% |
| Carbs | 355g | 129% |
| Net carbs | 335g | |
| Fiber | 20g | 71% |
| Sugar | 0g | |
| Protein | 64g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 0g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 0g | 0% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |
