Up until around the 1970s, iodine was used in commercial baking as the bread conditioner. But then modern commercial baking replaced iodine with bromine. That might not seem like a big deal until you know the dangers of bromine and halogens, which we will discuss in another article.
According to Teddy, she has been making sourdough bread for her family for a long time. She uses only organic ingredients and lets it ferment it overnight (make sure o plan this recipe ahead).
She said the iodine-conditioned bread rose twice as much as past recipes and is very soft, even 2 days later. Teddy was thrilled to share the results and recipe which she said is adapted from King Arthur Flour.
We like King Arthur Flour because, unlike many flour products, they specifically note on their packaging the flour is unbromated. In fact unless a package of flour says unbromated, the flour will have bromine.
Prep Time: 40 mins (spread out)
Rest Time: Overnight
Cook Time: 30 mins
1 cup of fed sourdough starter (organic whole wheat flour for the starter
Start adding the flour cup by cup until all well incorporated. Mix/stir everything with a wooden spoon without kneading.
Cover and let the dough rest for about an hour.
Turn it around a few times with the wooden spoon, cover and let it rest again for another hour. Do a total of 3 mix/stir about an hour apart.
Cover and leave in the fridge till the next day, regardless of what time of morning or afternoon you finish with this step.
The next day, with floured hands and on a floured surface, shape the dough into a ball and let it rest 15, 20 minutes.
Lightly grease an enameled cast iron dutch oven and lightly sprinkle white rice flour on bottom and sides. Place the shaped dough inside and cover with the lid. Let rise at room temperature for 2.5 to 3 hours.
Half hour before rising time is up, turn oven on to 450 F.
When the dough is done rising, place dutch oven in the middle of the oven, lower the temperature to 425 F and bake for 30 minutes.
Open lid and bake another 15 minutes.
When done, flip onto a cheese cloth, wrap well and let rest on a cooling rack.
Enjoy with your family and let us know what you think on Facebook.
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