As a culinary lover of cakes, now you know the recipe for adorable bread cakes with brownish-yellow or golden skin and soft crumbs. What else if not Ballerina Farm Sourdough? Yes, we will look at the Ballerina Farm Sourdough recipe here, an old recipe that can still survive amidst the invasion of other cakes.
This is a delicious and filling soft bread made with ingredients from Ballerina Farm. Enjoying this beautiful bread, which is golden in color, is as if you were on the historical Ballerina farm.
Here, we share classic bread recipes that people have enjoyed for a long time. This is not just an ordinary bread recipe, but the Ballerina Farm Sourdough Recipe is a history of bread in the past. For those of you who definitely can’t stand the taste and immediately want to be able to make it, let’s follow the recipe, which still maintains its authenticity.
Ballerina Farm Sourdough Recipe: How to Make Ballerina Farm Sourdough?
What is Ballerina Farm Sourdough?
Ballerina Farm Sourdough is a unique bread crafted by Ballerina Farm, known for its distinct flavor and texture. Unlike conventional bread, it’s made using a sourdough starter, which gives it a signature chewy consistency and a pleasantly tangy taste.
Ingredients
Sourdough Starter Ingredients:
- 1/2 cup all-purpose flour
- Half a glass of warm water
- 1/4 cup active sourdough starter
- Two cups of bread flour
The Dough Ingredients:
- 1 cup whole wheat flour
- 1 1/2 cups lukewarm water
- Two teaspoons of salt
- Don’t forget to fill your soul with love and patience
Instructions:
Day one: Creating the Sourdough Starter
- Mix in a container ingredients such as all-purpose flour, warm water, and an active sourdough starter.
- All these ingredients must be mixed until a thick and goopy batter forms.
- Then cover the dough tightly with plastic or a paper towel and rest at room temperature for 12 hours or up to 24 hours.
Day two: Building the Dough
- Now mix the bread flour, tepid water, whole wheat flour, and salt into the bubbling sourdough starter.
- Everything must mix well and form a shaggy dough. Knead gently for a few minutes until the dough forms a ball. Your dough should be a little sticky.
- Then change the position of the dough in the bowl, cover it well, and let it rest for 3-4 hours. During this resting period, stretch the dough every 30 minutes. Stretch with this dough lovingly like someone molding a soft Ballerina.
As a result, the dough should double in size and feel lively.
Day two: Baking the Ballerina
Still on the same day, now we bake Ballerina.
- Place the baking stone in the oven and preheat the oven to 450°F (232°C). Then, slowly make the dough into a round ball while waiting for your oven to heat to the desired temperature.
- Gently transfer the dough to a plate lined with parchment paper, seam side down.
- Using a knife, score the top of your Ballerina bread dough to make a beautiful decoration.
- Now, carefully transfer the dough, scored earlier with a knife, along with the parchment paper, into the preheated oven or onto a warmed baking stone.
- Bake the loaf with the lid on for 20 minutes, then remove the lid and bake for another 25 to 30 minutes or until the color turns brown.
Ballerina Farm final Result
- Remove your Ballerina Farm from the oven to get a crispy crust, let it cool on a wire rack
- Waiting for the final result is very difficult, because you can’t wait to taste it.
- Cut into your Ballerina bread now, and let the aroma of Ballerina Farm Sourdough penetrate your mind, and make you travel to the past farmland at Ballerina Farm.
- Serve with homemade jam or with butter, and it’s time to consume it.
Also read:
FAQs for Ballerina Farm Sourdough Recipe
1. What is Ballerina Farm Sourdough, and how is it different from regular bread?
This sourdough bread from Ballerina Farm offers a distinctive flavor that sets it apart. Unlike conventional bread, it’s made with a sourdough starter, resulting in a pleasantly tangy taste and a uniquely chewy texture.
2. What are the key ingredients in making Ballerina Farm Sourdough?
As mentioned earlier in the article, the key ingredients used to make Ballerina Farm sourdough are bread flour, whole wheat flour, salt, warm water, and an active sourdough starter. This combination creates a deliciously crisp and flavorful bread that’s truly one of a kind.
3. How long does it take to make Ballerina Farm Sourdough?
Making ballerina farm bread takes two days of work full of love, every process requires patience to produce this extraordinary food. The first day is to make sourdough starter, which requires time to rest for 12 to 24 hours.
On the second day, the dough undergoes essential processes of mixing, resting, and baking to develop its full flavor and texture.
Ready to try it yourself? Experience the rich flavor of Ballerina Farm sourdough today.
Ingredients
Sourdough Starter Ingredients:
- 1/2 cup all-purpose flour
- Half a glass of warm water
- 1/4 cup active sourdough starter
- Two cups bread flour
The Dough Ingredients:
- 1 cup whole wheat flour
- 1 1/2 cups lukewarm water
- Two teaspoons of salt
- Don't forget to fill your soul with love and patience
Some Equipment You Need
- A large mixing bowl
- A kitchen scale (optional)
- A cast-iron Dutch oven or baking stone
- Plastic wrap or a kitchen towel
- A lame or sharp knife
- Parchment Paper
- Your favorite apron for extra flair!
Instructions
Day one: Creating the Sourdough Starter
- Mix in a container ingredients such as all-purpose flour, warm water, and an active sourdough starter.
- All these ingredients must be mixed until thick and goopy batter forms.
- Then cover the dough tightly with plastic or paper towel and rest at room temperature for 12 hours or up to 24 hours.
Day two: Building the Dough
- Now mix the bread flour, tepid water, whole wheat flour, and salt into the bubbling sourdough starter.
- Everything must mix well and form a shaggy dough. Knead gently for a few minutes until the dough forms a ball, your dough should be a little sticky.
- Then change the position of the dough in the bowl, cover it well, and let it rest for 3-4 hours. During this resting period, stretch the dough every 30 minutes. Stretch with this dough lovingly like someone molding a soft Ballerina.
As a result, the dough should double in size and feel lively.
Day two: Baking the Ballerina
Still on the same day, now we bake Ballerina.
- Place the baking stone in the oven and preheat the oven to 450°F (232°C). Then slowly make the dough into a round ball, while waiting for your oven to heat to the desired temperature.
- Gently transfer the dough to a plate lined with parchment paper, seam side down.
- Using a knife, score the top of your Ballerina bread dough to make a beautiful decoration.
- Now transfer the dough that has been beautifully designed (with a knife cut earlier) along with the parchment paper - into the oven or onto a baking stone - which has been warmed.
- Bake the loaf with the lid on for 20 minutes, then remove the lid and bake for another 25 to 30 minutes or until the color turns brown.
Ballerina Farm final Result
- Remove your Ballerina Farm from the oven, to get a crispy crust, let it cool on a wire rack
- Waiting for the final result is very difficult, because you can't wait to taste it.
- Cut into your Ballerina bread now, and let the aroma of Ballerina Farm Sourdough penetrate your mind, and make you travel to the past farmland at Ballerina Farm.
- Serve with homemade jam or with butter and it's time to consume it.
Notes
A great Ballerina farm sourdough is that it produces a crust with a perfect crumb. So there are tips that must be followed.
Make the shape, set the right baking temperature, steam it right, including heating the dutch oven first, molding the dough and letting the ballerina cool on a wire rack.
