Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 75 g sourdouh
- 500 g wheat flour (whole rain)
- 10 g salt
- 1 bag / s dry yeast or /2 cube fresh yeast
- 300 ml water, warm
Print Recipe
Pin Recipe Instructions
- I always make my bread dough at the BBA. So put all the ingredients in the BBA and put on the dough program (1: 50h).
- Dust the work surface with flour and knead the dough again by hand. Then shape a loaf of bread and cut into it. Place on the baking sheet and let rise until it is twice the size. Preheat the oven to 220 degrees. Bake on the lowest rack for 15 minutes and then spray the oven properly with water, this creates good steam. Then bake to 180 degrees for another 45 minutes.
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