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
What is Ballerina Farm Sourdough?
Ballerina Farm makes sourdough bread that is unique in both flavor and texture. It is made with a sourdough starter, which sets it apart from regular bread and provides the end product a unique 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.
Nutrition Fact –
Nutrition for a Standard Slice of Ballerina Farm Sourdough (approximately):
