Tangy Kale and Garlic Fermentation Sourdough Bread
Elevate your bread game with this tangy kale and garlic sourdough bread that is bursting with flavor. The fermentation process enhances the taste, creating a soft and chewy texture. Packed with the goodness of kale and garlic, this bread is a nutritious and delicious addition to your table.
ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup sourdough starter
- 1 ½ cups chopped kale
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup lukewarm water
steps
- 1.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sourdough starter, kale, minced garlic, salt, and sugar. Mix well.
- 2.
Gradually add the lukewarm water and knead the dough until it comes together into a smooth and elastic ball.
- 3.
Place the dough back into the mixing bowl, cover it with a kitchen towel, and let it rest for 8-12 hours at room temperature, allowing it to ferment.
- 4.
Preheat the oven to 450°F (230°C) and place a Dutch oven inside to preheat as well.
- 5.
Carefully remove the hot Dutch oven from the oven, coat the inside with a little oil, and transfer the dough into it.
- 6.
Score the top of the dough with a sharp knife and cover the Dutch oven with its lid.
- 7.
Bake the bread for 30 minutes with the lid on, then remove the lid and bake for an additional 15-20 minutes until the crust turns golden brown.
- 8.
Remove the bread from the oven, let it cool for a few minutes, then transfer it onto a wire rack to cool completely before slicing.
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