Wheat Sourdough Bread

Servings: 1 Bread

Easy and delicious sourdough bread with a crispy crust

Author: Anette Søstrøm Asmussen

Keyword: Bake, Baking, Bread, Grandma'S Food, sourdough

Prep Time: 30

Cook Time: 30

Metric - US Customary

Ingredients

400 gram Water Cold
5 gram Yeast
18 gram Coarse salt
100 gram Sourdough
600 gram Wheat Flour

Instructions

1. Put water and yeast in a mixing bowl and dissolve the yeast in the water.
2. Then add sourdough and salt and mix together.
3. Add flour a little at a time, so all lumps are stirred out of the dough.
4. Let the dough run in the mixer for about 10-15 minutes at medium speed until the dough begins to leave the sides of the bowl.
5. Cover the dough with plastic wrap and place it in the refrigerator.
6. Let the dough cold rise for 8-10 hours.
7. Take the dough out of the refrigerator and turn it out onto a floured surface.
8. Fold the dough towards the center and press the seam together.
9. Then fold the other side in and press the seam together well.
10. Repeat. Now you have a tight loaf, ready for the final rise.
11. Place the loaf in a floured proofing basket with the seam up.
12. Cover the loaf with a kitchen towel and let it rise for 2 hours.
13. Preheat the oven to 250°C (fan), and let the baking sheet heat up inside the oven.
14. Carefully turn the risen loaf out of the proofing basket. I used a pizza pan with parchment paper to turn the loaf onto to preserve the air in the bread.
15. Make a deep cut in the bread. Watch the video below where I show you how. The cut should help the bread rise even more, though I didn't quite succeed this time.
16. Gently place the bread in the oven.
17. First, bake the bread for 10 minutes at 250°C (fan).
18. Then reduce the temperature to 230°C (fan) and bake for another 20 minutes.
19. Take the finished bread out of the oven and let it cool on a wire rack before slicing.
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