Delfina`s Pointed Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 3 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour, Mediterranean (type 550)
- 145 g sourdouh (wheat)
- 10 g yeast
- 10 g salt
- 230 g water
- 1 teaspoon fennel seeds, ground
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Process all ingredients with the spiral mixer of the food processor for 10 minutes to a smooth dough. Let rest covered for 20 minutes. Work into a tight ball and let rest covered for another 40 minutes.
- Now look oval on a lightly floured work surface, tapering the ends. Cover and let rise for 75 minutes.
- Preheat oven to 220 ° O / U. I always bake on a baking stone, if you don`t have one, you should definitely heat the tray with it. When the cooking is complete, cut into the bread lengthways, place in the oven and steam briefly once. Bake for 40 minutes at the same temperature.
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