UTees Broom Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,200 wheat flour, type 1050
- 1 cube yeast, fresh
- 1 teaspoon sugar
- 150 g sourdouh
- 3 teaspoons salt
- 1 dash olive oil
- 750 ml water, lukewarm
- 1 teaspoon baking malt, homemade, or Caro
Print Recipe
Pin Recipe Instructions
- I took ready-made sourdough. The amount may be different for homemade sourdough. The water is an approximate figure that depends on the consistency of the sourdough and flour. You can also prepare the bread completely without sourdough, but then you have to use more water and it doesn`t taste quite as strong. Put the flour mixed with the salt in a bowl and make a well in it. Crumble in the yeast and make a pre-dough with the sugar and a little water. Let rise for about 10 minutes. Then add the sourdough, the water and the olive oil and knead the dough with the machine for a good 10 minutes. Use enough water to make the dough stop sticking, but not too firm. Let rise until the volume has roughly doubled. Then knead again well (press wide, fold inwards, etc.) and let rise again in a suitable bowl in a proofing basket or a floured cloth. In the meantime, heat the baking stone at the highest level for an hour. Make several cuts in the top of the bread, shoot in and bake for about half an hour. When the color is right, switch the oven back to 160 ° (you can also switch it off for thick fireclay bricks) and leave the bread in for another hour. Spray generously with water every now and then. The bread is ready when the bottom sounds hollow when you knock.
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