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Vegan Mediterranean Chickpea Salad Recipe

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3.9 from 6 reviews

This classic sourdough bread recipe features a chewy center and a crisp golden crust. Naturally leavened with an active sourdough starter and baked to perfection in a Dutch oven, this no-knead bread combines simple ingredients with slow, hands-on fermentation techniques to deliver a flavorful artisan loaf.

  • Total Time: 10 to 12 hours 25 minutes
  • Yield: 1 medium round loaf (about 1.5 pounds)

Ingredients

Dry Ingredients

  • 4 cups (500g) bread flour or all-purpose flour
  • 2 teaspoons (10g) salt

Wet Ingredients

  • 1⅔ cups (375g) warm water
  • 1 cup (200g) active sourdough starter

Instructions

  1. Mix Flour and Water: In a large mixing bowl, combine 4 cups of flour and 1⅔ cups of warm water. Stir until a shaggy dough forms, then cover and let it rest for 30 minutes to hydrate the flour.
  2. Add Starter and Salt: After resting, add 1 cup of active sourdough starter and 2 teaspoons of salt to the dough. Mix thoroughly until all ingredients are fully incorporated.
  3. Initial Fermentation with Stretch and Folds: Cover the bowl with a clean towel or plastic wrap. Let the dough sit at room temperature. Every 30 minutes for 2 hours, perform a set of stretch and folds by pulling one side of the dough upward and folding it over itself, turning the bowl a quarter turn each time, repeating four times total.
  4. Bulk Rise: After the final fold, cover the dough again and let it rise at room temperature for 6 to 8 hours until it doubles in size and becomes bubbly and puffy.
  5. Shape the Dough: Gently transfer the dough to a lightly floured surface. Shape it into a round or oval loaf by folding and tucking the edges underneath to create surface tension.
  6. Proof the Dough: Place the shaped loaf seam-side up into a floured proofing basket or a towel-lined bowl. Cover and refrigerate for 8 to 12 hours to develop flavor and strengthen the dough.
  7. Preheat Oven and Dutch Oven: The next day, place a Dutch oven into your oven and preheat to 450°F (232°C). This ensures the Dutch oven is very hot for baking.
  8. Score and Transfer the Dough: Remove the dough from the refrigerator and carefully turn it out onto parchment paper. Score the top of the dough with a sharp knife or razor blade to allow controlled expansion during baking.
  9. Bake Covered: Using the parchment paper, lower the dough carefully into the hot Dutch oven. Cover with the lid and bake for 20 minutes to trap steam and create a crisp crust.
  10. Bake Uncovered: Remove the lid and continue baking the bread uncovered for another 25 minutes to develop a deep golden-brown crust.
  11. Cool: Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely before slicing to finish setting the crumb.

Notes

  • Ensure your sourdough starter is active and bubbly before use for best rise.
  • The long fermentation and cold proof improve flavor and texture.
  • Using a Dutch oven traps steam for a crisp crust similar to professional bakery bread.
  • Cooling the bread completely before slicing prevents it from becoming gummy.
  • This recipe requires patience due to the extended rising times but yields excellent artisan bread.
  • Author: Maya
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://cozykitchenbymaya.com/vegan-mediterranean-chickpea-salad-recipe/