Simple Sourdough Bread from Roaster
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 ml water, lukewarm
- 350 g wheat flour type 405
- 150 g wheat flour type 1050
- 75 g sourdouh, bouht or homemade
- 1 ½ teaspoon salt
- 0.5 ½ cube yeast
- 1 teaspoon sugar
- 1 teaspoon baking malt
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast with the sugar in the water. Put both types of flour, baking malt, sourdough and salt in a bowl and knead with the water-yeast mixture for about 10 minutes. Cover the bowl and let the dough rise in a warm place for about 1 hour.
- After walking for half an hour, place an empty roasting pan with the lid in the cold oven. Preheat the oven with the roaster to 240 ° C.
- When the roaster is hot, take it out of the oven (caution: hot!) And add the batter. Brush the surface of the dough with cold water, put the lid back on and put the roaster back in the oven.
- Bake the bread at 240 ° C for 40 minutes.
- Tips: If a Roman pot is used, soak it in water for about 10 minutes before heating it up. This gives the bread an even crispier crust.
- The baking malt can be omitted without replacement.
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