Recipe for light bread with sourdough
We have a recipe for a delicious light sourdough bread. The crust is crisp and lovely, and the bread has a delightful chewiness.
Ingredients
- 800 gram Water Cold
- 10 gram Yeast
- 100 gram Sourdough
- 30 gram Coarse salt
- 200 gram Graham Flour
- 1 kg Wheat Flour
- 28 gram Oil Neutral in taste
Instructions
First day
Pour the water into a bowl and dissolve the yeast in it. Add the wheat flour, graham flour, sourdough, and salt to the bowl and knead it well. We used a mixer, and it took about 10-15 minutes. It should release from the sides of the bowl, then it's almost ready. Take the dough out and finish kneading it on the kitchen counter. Grease the bowl with oil and put the dough back in the bowl. Cover with cling film (or use a shower cap) and place it in the fridge.Second day
Take the dough out and knead it on a floured surface. Divide it into 3 pieces and shape each into a loaf, then place them on a baking tray lined with baking paper. For baking, we used a Baking Steel (which can be purchased here). It functions similarly to a baking stone and helps you achieve a higher temperature on the bread when baking. When the oven is hot, slide/push the baking paper with the bread onto the Baking Steel in the oven. Bake the bread for 18-22 minutes at 250 degrees Celsius (482 degrees Fahrenheit) with a fan and let them cool on a baking rack.
Notes
Add the wheat flour gradually, as the weather can easily play a part and mean that you don't need to use all of it.
We used this sourdough for the recipe.
We used this sourdough for the recipe.