What is Ballerina Farm Sourdough?
The sourdough bread made by Ballerina Farm is distinctive for its flavor and texture. It differs from conventional bread in that it is produced using a sourdough starter, which gives the finished product a distinctively tangy flavor and chewy texture.
INGREDIENTS
For the Sourdough Starter:
- 1/2 cup of all-purpose flour
- 1/2 cup of warm water
- 1/4 cup of active sourdough starter
- 2 cups of bread flour
For the Dough:
- 1 cup of whole wheat flour
- 1 1/2 cups of lukewarm water
- 2 teaspoons of salt
- A pinch of love and patience
INSTRUCTIONS
Day 1 – Creating the Sourdough Starter
All-purpose flour, warm water, and an active sourdough starter should be combined in a mixing basin.
Mix until a thick, goopy batter forms.
Allow it to rest at room temperature for 12 to 24 hours while loosely covering it with plastic wrap or a kitchen towel.
Day 2 – Building the Dough
Bread flour, whole wheat flour, tepid water, and salt should all be added to your bubbling sourdough starter.
Everything should be combined until a shaggy dough forms.
Gently knead it for a few minutes until it forms a ball. The magic happens when it’s a little sticky, so don’t worry about it.
Reposition the dough in the bowl, cover it, and allow it to rest for three to four hours. Every 30 minutes throughout this period, gently stretch and fold your body as if you were molding a delicate ballerina.
It’s time for the final act once the dough has expanded by two times and feels alive.
Day 2 – Baking the Ballerina
Place your Dutch oven or baking stone inside the oven and preheat it to 450°F (232°C).
Gently form the dough into a spherical ball while your oven does its magic.
Transfer the dough carefully to a plate covered with parchment paper, seam side down.
With your lame or knife, score the dough’s top to produce a lovely design.
Place the dough, parchment and all, carefully into the Dutch oven or onto the baking stone that has been warmed.
Bake the loaf with the cover on for 20 minutes, then remove it and bake it for an additional 25 to 30 minutes, or until it is a gorgeous golden brown.
Day 2 – The Grand Finale
Your Ballerina Farm Sourdough should be taken out of the oven.
For a crisp crust, let it cool on a wire rack.
As you patiently wait for it to finish cooling (this is the hardest part! ), admire your handiwork.
Ballerina Farm Sourdough
Enter the magical world of Ballerina Farm Sourdough, where time-tested tradition and culinary artistry collide. Explore the techniques used to create this rustic masterpiece and let your senses waltz over each page as you take in the soulful process of baking handmade bread.
Equipment
- A large mixing bowl
- A kitchen scale (optional but highly recommended)
- Plastic wrap or a kitchen towel
- A cast-iron Dutch oven or baking stone
- Parchment Paper
- A lame or sharp knife
- Your favorite apron for extra flair!
Ingredients
For the Sourdough Starter:
- 1/2 cup of all-purpose flour
- 1/2 cup of warm water
- 1/4 cup of active sourdough starter
- 2 cups of bread flour
For the Dough:
- 1 cup of whole wheat flour
- 1 1/2 cups of lukewarm water
- 2 teaspoons of salt
- A pinch of love and patience
Instructions
Day 1 – Creating the Sourdough Starter
- All-purpose flour, warm water, and an active sourdough starter should be combined in a mixing basin.
- Mix until a thick, goopy batter forms.
- Allow it to rest at room temperature for 12 to 24 hours while loosely covering it with plastic wrap or a kitchen towel.
Day 2 – Building the Dough
- Bread flour, whole wheat flour, tepid water, and salt should all be added to your bubbling sourdough starter.
- Everything should be combined until a shaggy dough forms.
- Gently knead it for a few minutes until it forms a ball. The magic happens when it's a little sticky, so don't worry about it.
- Reposition the dough in the bowl, cover it, and allow it to rest for three to four hours. Every 30 minutes throughout this period, gently stretch and fold your body as if you were molding a delicate ballerina.
- It's time for the final act once the dough has expanded by two times and feels alive.
Day 2 – Baking the Ballerina
- Place your Dutch oven or baking stone inside the oven and preheat it to 450°F (232°C).
- Gently form the dough into a spherical ball while your oven does its magic.
- Transfer the dough carefully to a plate covered with parchment paper, seam side down.
- With your lame or knife, score the dough's top to produce a lovely design.
- Place the dough, parchment and all, carefully into the Dutch oven or onto the baking stone that has been warmed.
- Bake the loaf with the cover on for 20 minutes, then remove it and bake it for an additional 25 to 30 minutes, or until it is a gorgeous golden brown.
Day 2 – The Grand Finale
- Your Ballerina Farm Sourdough should be taken out of the oven.
- For a crisp crust, let it cool on a wire rack.
- As you patiently wait for it to finish cooling (this is the hardest part! ), admire your handiwork.
Slice into your creation now and allow the aroma of the Ballerina Farm Sourdough to transport you to quaint farmlands and age-old customs. Serve it with a thick slice of butter and some homemade jam, or just consume it straight up.
Video
Frequently Asked Questions:
1. What is Ballerina Farm Sourdough, and how is it different from regular bread?
The sourdough bread made by Ballerina Farm is distinctive for its flavor and texture. It differs from conventional bread in that it is produced using a sourdough starter, which gives the finished product a distinctively tangy flavor and chewy texture.
2. What are the key ingredients in making Ballerina Farm Sourdough?
Bread flour, whole wheat flour, water, salt, and an active sourdough starter are the basic components of Ballerina Farm Sourdough. This bread is rich and savory thanks to the combination of these basic components.
3. How long does it take to make Ballerina Farm Sourdough from start to finish?
A two-day labor of love goes into making Ballerina Farm Sourdough. It takes two days to complete, with the first day being spent making a sourdough starter, and the second day being spent mixing, resting, and baking the dough.
4. Can I make Ballerina Farm Sourdough without a Dutch oven or baking stone?
Although a Dutch oven or baking stone can facilitate even baking and a crisp crust, Ballerina Farm Sourdough can be prepared without either. Alternative baking techniques can be used, however the outcomes may differ slightly.
Nutrition Fact –
Nutrition for a Standard Slice of Ballerina Farm Sourdough (approximately):
