Mix the flour with the sourdough powder in a bowl with the salt, make a well in the middle.
Dissolve the fresh yeast with the sugar in about 100 ml of water and pour into the well, stir with a little flour. Cover the bowl and let the dough rise in a warm place until it comes up and bubbles.
Then add the rest of the water and knead with the dough hook of the mixer for about 10 minutes. Use your hand to help, the dough should come off the edge of the bowl - the texture should be medium-firm. Shape a smooth ball and double the dough.
Knead again and let rise again, then divide into two parts (I always weigh both parts exactly).
Now preheat the oven to 250 ° C.
Roll out the yeast pieces and roll them out into a thick, oval, elongated part (about the size of the bread you want it to be). Then roll it up from the long side, twist it a little and place on the baking sheet (put baking paper on top beforehand). Let the bread rise for approx. 10 minutes - until the oven has the right heat. Then cut both loaves diagonally with a sharp knife or scissors.
Put it in the oven and pour half a cup of water onto the bottom of the oven while it is in the oven. Close the door quickly, the steam has a beneficial effect on the baked goods.
Bake the two loaves in the middle at 250 ° C for about 10 minutes. Then switch down to 200 ° C and bake for another 20-25 minutes (depending on the oven). Finally brush both loaves of bread briefly with water and leave in the oven for another 5 minutes at 200 ° C.
Ingredients
Print Recipe
Pin Recipe