House Sourdough Recipe
served with whipped truffle cream, aged balsamic, sicilian olive oil
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Ingredients
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Dough Ingredients
Whipped Truffle Cream Ingredients
Serving Ingredients
Method
Dough Preparation
- 1
Mixing the Dough
In a large bowl, combine the bread flour, water, sourdough starter, and salt. Mix until a rough dough forms.
- 2
Kneading
Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 3
First Rise
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.
- 4
Shaping
Turn the dough out onto a floured surface and shape it into a round or oval loaf.
- 5
Second Rise
Place the shaped dough onto a parchment-lined baking sheet, cover it, and let it rise for another 1-2 hours.
- 6
Baking
Preheat the oven to 450°F (230°C). Bake the sourdough for 30-35 minutes until golden brown and hollow-sounding when tapped.
Whipped Truffle Cream Preparation
- 7
Whipping the Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add truffle oil and whip until combined.
Serving
- 8
Plating
Serve slices of the sourdough with a dollop of whipped truffle cream on the side. Drizzle with aged balsamic and Sicilian olive oil to taste.
