Ballerina Farm Sourdough Recipe
Did you ever try something so delicious that you wanted to make it over and over again? That’s how I feel about the ballerina farm sourdough. This traditional recipe is made with flavorful ingredients. It's surprisingly simple yet incredibly flavorful and pairs well with a wide variety of dishes.So, are you interested to learn how to make ballerina farm sourdough? Then you’re in the right place as I share the ingredients, cooking tips, nutrition information, and more!
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Servings: 4 people
Calories: 254kcal
Equipment
- an iron pot
- kitchen scale
- Basket, etc.
Ingredients
- 250 gram active starter
- 1 kg all-purpose flour
- 20 gram sea salt
- 700 ml water another
- Salt to taste
Instructions
- In a mixing bowl, combine the active starter, sea salt, and all-purpose flour. Slowly add 735 g. of water while stirring the mixture with your hands. Add an additional 50 g. of water if needed (dough should be relatively soft).
- Once combined, cover the dough with plastic wrap and allow it to rest at room temperature for at least 4 hours. After resting, divide the dough into two equal-sized pieces. Shape each piece into a ball and place them in an iron pot that has been lightly greased with oil.
- Let the dough balls rise in the pot for 1-2 hours. The dough should double in size during this time. Preheat the oven to 500°F/260°C and place a baking stone on the middle rack of your oven. Place a kitchen scale next to the oven so you can weigh out how much flour to use for the crust.
- Place the pot in the oven and bake for about 20 minutes. Then, reduce the oven temperature to 400°F/200°C and bake for an additional 25-30 minutes or until golden brown.Remove the pot from the oven and place it on a cooling rack. Allow it to cool for at least 15 minutes before slicing into it.
Notes
- Dissolve the salt in the water before adding it to the dough – this helps to prevent the salt from forming lumps.
- Knead the dough until it forms a smooth ball – this will ensure that all of the ingredients are evenly combined.
- Allow the dough to rest for at least 4 hours – this gives it time to develop flavor and texture.
- Place a kitchen scale next to the oven – this will allow you to weigh out how much flour to use for the crust.
- Preheat the oven to 500°F/260°C before baking – this temperature helps create a crisp and golden crust on your bread.