BREAD WITH SOURDOUGH (Doses for 2 loaves)
800 g of flour
600 g of water
150 g sourdough
15 g of salt
*You can mix different types of flour. At the beginning, I advise you to try using unrefined manitoba as well, which will be easier to handle.
Method:
1. Refresh the sourdough. To obtain 150 g of yeast, dissolve 60 g of old yeast in 30 g of water, then add 60 g of flour (any type of flour is fine). Wait for it to triple in volume, it will take about 3-4 hours depending on how hot the room is (the ideal temperature is 25-27°).
2. Autolysis. Dissolve the yeast in the water (keep 20 g aside to dissolve the salt) and then add all the flour. Mix until the flour is completely absorbed. Leave to rest for 45 minutes.
3. Dissolve the salt in 20 g of water and add to the dough. Squeeze the mixture well to let the water and salt penetrate. Leave to rest for 20 minutes.
4. Knead by beating on the table for 5-10 minutes. Form a ball and place in an oiled bowl.
5. 1 hour rest
6. Make three reinforcing pleats
7. 1 hour rest
8. Make three reinforcing pleats
9. 1 hour rest
10. Make three reinforcing pleats
10. 1 hour rest
11. Make three reinforcing pleats
12. 1 hour rest
13. Divide the dough in 2 and form the loaves by creating tension in the dough. Place them in the well-floured proofing baskets with the smooth side down, so that the part where you made the closures remains upwards.
14. Maturation. Refrigerate for at least 12 hours.
15. Cooking. Preheat the oven to 250° and place the cast iron pot on the hob to heat. Remove the loaf from the basket and engrave/decorate it. Put in the pot together with a few tablespoons of water. Cook it in the pot for about 10 minutes. Remove it from the pot and finish cooking in the pan for about 20 minutes. The ideal temperature is 230°.
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14 окт 2024
