Pasta Water Sourdough Bread
Pasta water is rich in starch—- which helps you make better bread. I was impressed with the elasticity of this loaf. It turned out so delicious, I hope you enjoy.
Ingredients:
450g bread flour
50g whole wheat flour
375g of pasta water (lukewarm/cold)
100g active sourdough
10g salt
Process:
Start by mixing the flour and water. Let it autolyze or rest for 1 hour before continuing.
Add the active starter. Rest for 30 minutes.
Squeeze in the salt.
Place the dough in a warm area (70-80 degrees F) for a total of 6 hours. This is known as bulk fermentation. Preform a series of stretch and folds or coil folds. I recommend every 45 minutes or every hour.
After bulk fermentation, shape the dough. Place in the fridge overnight (at least 6 hours, up to 18 hours).
In the morning, preheat your oven to 500 degrees F with a dutch oven inside. Let it preheat for at least 1 hour.
Pull the bread from the fridge, score, and plop gently into the hot dutch oven.
Reduce the heat to 475 degrees F. Bake for 20 minutes with the lid on, and 20 minutes with the lid off.
Cool for 30 minus on a cooling wrack before cutting into the bread.
Happy Baking,
Gracey Cakes
