Knead the wheat sourdough, buttermilk, crumbled yeast, flour and salt vigorously into a dough for at least 15 minutes. Works very well in the BBA, which I like to use for this purpose. Let the dough rise for about an hour, it should enlarge significantly. Knead again and put in a greased loaf pan. Let rise again for about 1-2 hours, the dough must double in size.
Preheat the oven to 240 degrees. I use convection and a firebrick as a base.
Moisten the bread well, steam the oven and bake the bread at this heat for 10 minutes. Use the first 15 minutes to moisten the bread 2-3 times with the pressure sprayer for a good crust formation. After 10 minutes, reduce the temperature to 170 degrees and bake for another 40 minutes. Bake without a pan for the last 15 minutes.
At the end of the baking time, remove the bread, moisten it properly and let it cool on a wire rack.
Tip:
You can add fried onions or finely chopped olives and dried tomatoes or herbs of all kinds to the dough.
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