First of all, we activate the sourdough starter.
20 g sourdough starter
50 ml water at room temperature
50 g high protein white flour (preferably 12-13% protein)
Stir and leave at room temperature for at least 4 hours.
For a large loaf you will need
100 g activated sourdough starter
350 ml water at room temperature
550 g white bread flour
12 g salt
Knead for 4-5 minutes until the flour is well absorbed; this dough does not require long kneading. If you knead too much, the bread will be less doughy and dense.
After this, cover the dough with a towel and let it stand at room temperature for at least 4 hours, meanwhile stretch and fold it about 2-3 times.
when you notice that the dough feels like a sponge and has air bubbles, the dough is ready to make a loaf. Form the bread into the desired shape and refrigerate for at least 5 hours.
After this, bake the bread in a preheated oven to a temperature of at least 230 C / 446 F.
If you don't have a pizza stone, just use a baking sheet but place it in the bottom of the oven, for best results the baking sheet needs to be preheated with the oven.
Bake the bread until it is brown, about 45 minutes. If you notice that the bottom part is not cooked well, switch the oven to heat only the bottom part and let the bread sit for another 10-15 minutes until the bottom part is lightly browned.
I hope I explained clearly.😊
* I used ice for steam!
Sourdough recipe • Sourdough starter, sim...
25 авг 2024
