The health benefits when combining bone broth and a long fermented dough, might just make this sourdough loaf a super food.
Bone broth is packed with collagen, gelatin, electrolytes, minerals, amino acids, and so many more wonderful things, bone broth also adds a delicious depth of flavor. And no it doesn’t taste like chicken. Try it out and see!
Head to my instagram page to watch the whole process.
Recipe
400g bread flour
275g bone broth
50g starter
10g salt
- Mix starter, bonebroth, and flour. Set aside covered for 30 minutes.
- Add in salt. Mix well. Cover and let rest 30 minutes.
- Do a series of stretch and folds every 15 minutes for an hour.
- Cover and let bulk proof for 4 hours.
- Dump dough out and preshape.
- Shape dough and add to proofing basket.
- Cover and put in fridge.
- Cold proof for 24 hours
- Preheat oven to 450° with Dutch oven inside.
- Dump dough onto parchment and score.
- For a thicker crust, bake with lid on for 35 minutes. Uncover and let bake an additional 10 minutes.
- For a softer crust, leave covered for 40 minutes and remove lid for last 5 minutes.
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