Servings: bread
Bread with Sourdough
Crispy crust, moist bread, and a delightful taste of sourdough. I'm a fan of sourdough bread, even though I've only been working with it for a few weeks. The sourdough I have is from...
Ingredients
- 5 gram Yeast
- 400 gram Water cold
- 100 gram Sourdough
- 15 gram Coarse salt
- 600 gram Flour
Instructions
- Dissolve the yeast in the water in a bowl suitable for a stand mixer.
- Mix the sourdough and salt into the water.
- Add the flour and stir until the dough loosens from the sides of the bowl.
- This takes about 10 minutes.
- The dough is very firm compared to a normal sourdough bread dough - I like working with it.
- Let the dough rest for at least 6 hours at room temperature under a shower cap.
- Turn the dough out onto a floured surface.
- Fold the dough over itself 5 times, until you have a tight loaf.
- Pinch the seam together and let the bread rise in a proofing basket with the seam side up for 2 hours.
- Preheat the oven along with the baking sheet to 280 degrees Celsius (536 degrees Fahrenheit) (convection).
- Take the hot baking sheet out of the oven and place a piece of parchment paper on it.
- Carefully turn the bread onto the hot baking sheet.
- Make a deep cut along the length of the bread - it should be deeper than you think - about 2-3 cm. This helps to ensure that it rises upwards.
- Before putting the bread in the oven, reduce the temperature to 250 degrees Celsius (482 degrees Fahrenheit) (convection).
- Bake it for 10 minutes at that temperature and then 20 minutes at 230 degrees Celsius (446 degrees Fahrenheit) (convection).
- Let the bread cool before slicing.