Low FODMAP sourdough bread designed for easier digestion.
FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. These are a group of short chain carbohydrates and sugar alcohols that are poorly absorbed in the small intestine and can cause bloating, gas, and abdominal pain in sensitive individuals.
From - ANNA PASTRY ARTS, CINEMATIC BAKING, FERMENTATION & GASTRONOMY -
My starter -
Starter 1:3:3
3 hours
4 hours
Fermented Oat Sourdough Bread Recipe (From - https://www.youtube.com/@annaPastryArts Makes 2 Loaves)
Fennel Infusion
• 500 ml boiling water
• 7 g whole fennel seeds
Pour the boiling water over the fennel seeds, let cool completely, then strain before using.
Fermented Oats (24 hours)
• 150 g rolled oats
• 180 g water
• 25 g active starter
Mix and ferment in the refrigerator for 24 hours. Use 200 g of the mixture in the dough.
Dough
• 130 g active sourdough starter
• 720 g bread flour
• 510 g cold water or cooled fennel infusion
• 18 g salt
Add-ins
• 200 g fermented rolled oats
• 30 g whole dark flax seeds, lightly crushed or coarsely ground before adding to the dough
• 8 g fermented rye malt (or 4 g / 2 tsp ground coriander)
• 2 g fennel seeds
• Zest of 1 orange
Baking Schedule
• Mix and autolyse (everything except salt) — 40 min
• Add salt — Rest 45 min
• Fold #1 — Rest 45 min
• Fold #2 — Rest 45 min
• Fold #3 — Rest 1 hour
• Divide & pre-shape — Rest 10 min
• Final shape → Refrigerate 8–12 hours
Bake
• 445°F (230°C) — 15 min with the lid on
• 465°F (240°C) — 15–20 min with the lid off
My Bake
My loaf into the fridge for fermentation overnight.
Out of the oven
