Sourdough white Bread
by Editorial Staff
If you’ve never baked sourdough bread before, I suggest you learn how to make it. The easiest recipe for an airy, aromatic and crispy loaf.
Cook: 5 hours
Ingredients
- White wheat flour – 1050 grams (200 grams for sourdough, 850 grams for dough)
- Wheat sourdough – 400 Grams
- Water at room temperature – 600 Milliliters (200 ml. In the leaven, 400 ml. In the dough)
- Salt – 15 Grams
Directions
- To prepare the starter, mix the starter with room temperature water and sifted flour. Cover and leave at room temperature for 8-10 hours.
- Dilute the starter culture with water at room temperature, stir and add salt. Pour the diluted starter culture into a mixing bowl, add the sifted flour and knead at high speed for five minutes.
- Round the dough, transfer to a greased bowl and cover with cling film. Leave the dough for 3-4 hours at room temperature.
- Lightly dust the work surface with flour, lay out the dough and divide into 2 parts, round them. Cover the dough and leave for 15-20 minutes. Shape the dough to the desired shape and transfer to a basket sprinkled with rice flour.
- Cover and leave for 60-90 minutes at room temperature. Gently transfer the blanks to the parchment, shake off excess flour and make an incision. Preheat the oven and bread stone to 200 degrees.
- Bake bread in an oven preheated to 200 degrees for 40-45 minutes. Cool the bread completely on a wire rack.
Bon Appetit!
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