Jerusalem Artichoke Sourdough Bread – Rustic & Delicious

How to Make Jerusalem Artichoke Sourdough Bread

Why Use Jerusalem Artichoke Flour?

Jerusalem artichoke flour adds a mild, nutty sweetness to sourdough bread while enhancing its nutritional profile. Rich in inulin, a prebiotic fiber, it supports gut health and aids digestion. This flour also contributes to a slightly more tender crumb while keeping the crust crisp and golden.

Ingredients:

• 9 ½ ounces (2 ¼ cups) bread or all-purpose flour
• 3 ¼ ounces (¼ cup) Jerusalem artichoke flour
• 1 ¼ tsp fine sea salt
• 2.4 ounces (¼ cup) active sourdough starter
• 10 ½ ounces water (or whey drained from homemade mesophilic yogurt for added flavor and nutrition)

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour, Jerusalem artichoke flour, and fine sea salt. Add the active sourdough starter and water (or whey). Stir with a wooden spoon or your hands until all ingredients are fully incorporated and no dry spots remain. The dough will be sticky but manageable.
2. Bulk Fermentation: Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rest and rise at room temperature for approximately 12 hours, or until it has doubled in size. This slow fermentation develops the tangy sourdough flavor and airy crumb.
3. Shaping the Sourdough Loaf: Once the dough has risen, gently turn it out onto a lightly floured surface. Form it into an oval shape by folding the edges toward the center, creating surface tension on the top. Place the dough seam-side up into a floured banneton basket or a bowl lined with a floured kitchen towel.
4. Proofing the Sourdough: Cover the shaped dough and let it proof for an additional 1-2 hours, or until it has slightly puffed up but still holds its shape.
5. Preheat the Oven: Preheat your oven to 475°F (245°C). If using a pizza stone or Dutch oven, place it in the oven to heat.
6. Scoring the Dough: Carefully transfer the dough onto a sheet of parchment paper or directly onto the preheated pizza stone. Using a sharp knife or bread lame, make a slash or decorative scoring pattern on the top of the dough to allow it to expand while baking.
7. Add Steam and Bake: Lightly mist the surface of the dough with water to help develop a crisp crust. Cover the dough loosely with aluminum foil or a lid if using a Dutch oven. Bake for 30 minutes.
8. Finish Baking: Remove the foil or lid and bake for an additional 15-20 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
9. Cool Completely: Transfer the baked bread to a wire rack and let it cool completely before slicing. This step ensures the crumb sets properly and maintains its structure.

Tips for Success:

• Use a kitchen scale for accurate measurements, especially for the flour and water.
• Experiment with substituting a portion of the water with whey for a subtle tang and softer crumb.
• If you don’t have a banneton basket, a bowl lined with a floured kitchen towel works well.
• The inulin in Jerusalem artichoke flour may cause a slightly softer dough—adjust hydration slightly if needed.

Enjoy the unique nutty-sweet flavor and added health benefits of this rustic sourdough bread!

How to Make Jerusalem Artichoke Flour

Ingredients & Equipment:

• Fresh Jerusalem artichoke tubers
• Sharp knife or mandoline
• Dehydrator
• Coffee grinder, spice grinder, or high-powered blender

Instructions:

1. Prepare the Jerusalem Artichokes: Wash the tubers thoroughly to remove any dirt. Peel if desired, but leaving the skin on adds extra nutrients.
2. Slice Thinly: Using a sharp knife or mandoline, slice the tubers into very thin pieces, about 1/8 inch thick.
3. Dehydrate: Arrange the slices in a single layer on dehydrator trays. Set the dehydrator to 125°F (52°C) and dry for 8-12 hours, or until the slices are completely dry and brittle.
4. Grind into Flour: Once fully dried, transfer the slices to a coffee grinder, spice grinder, or high-powered blender. Grind until you achieve a fine flour consistency.
5. Store Properly: Store the flour in an airtight container in a cool, dry place for up to 6 months.

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