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Sourdough bread
Classic recipe for sourdough bread made with simple ingredients. Crispy on the outside and fluffy on the inside, the aroma of Sourdough Bread is mouth-watering.
INGREDIENTS
- 150g active sourdough starter
- 500g strong bread flour
- 300-350g warm filter water
- 10g fine sea salt
- fine ground cornmeal or semolina flour, for dusting.
METHOD
- Place active sourdough starter in the mixing bowl, add water and flour and last the salt on top and mix 5 sec / speed 5. Then Knead for 3 min.
- Transfer to a prepared bowl and cover with cling film, reusable shower cap or a very damp kitchen towel.
- Let it rest in a warm place. After 30 minutes stretch and fold dough 4 times, as if you were creating an envelope. rest for another 30 minutes and stretch and fold again. Do this 3 times, it will help to strengthen the dough and hold its shape better.
- Meanwhile coat a banneton of proofing basket with rice flour o bread flour. Shape the dough and transfer to the banneton for final rise.
- Place a Dutch oven on middle rack in oven and heat for 30 minutes.
- Transfer risen dough to a piece of parchment and score with a sharp knife. Gentle lower dough with parchment into preheat Dutch oven and bake for 20 minutes. After 20 minutes remove the lid and lower oven temperature to 200C and bake for a further 20 minutes.
- Let cool inside Dutch oven for 10 minutes then transfer to a wire rack to cool.