Bread baking has always been a kind of art form for me. The sourdough bread is particularly magical. I didn’t have enough courage to try it on my own, until I met a person who said: there is nothing to be afraid of and it’s really simple! I believed him and we have created “Birthing Bread“, an online course on sourdough bread and pastries. The first bread we are going to bake will be very simple and as Mykola says, it’s a no fail recipe.
Bread baking has always been a kind of art form for me. The sourdough bread is particularly magical. I didn’t have enough courage to try it on my own, until I met a person who said: there is nothing to be afraid of and it’s really simple! I believed him and we have created “- Prep time: 1 hour 20 minutes + 5 hours for proofing and folding
- Cook time: 40 minutes + 1 hour for cooling
- Serves: one aprox. 750 g loaf
- Difficulty: easy
- Course: baking
- Cookware: proofing basket, baking pot, KitchenAid food processor
- Cuisine: european
Ingredients
- 200 g mature Lievito madre or any other stiff starter (if you use liquid starter decrease the amount of water in the dough for 35ml)
- 175 g strong bread flour
- 100 g all purpose flour
- 100 g whole grain wheat or spelt flour
- 260 g water
- 10 g salt
Cooking method
Step 1
Mix all the ingredients except salt in the bowl of food processor. Knead for 10 minutes on 2 speed just until Lievito is well mixed and the dough is smooth. Cover the bowl and let the dough rest for 45 minutes.
Step 2
Add salt to the bow and knead for another 10 minutes on 2 speed until the dough is smooth and not sticky. Cover the bowl and let the dough rest for 45 minutes. Then, make “stretch and fold”. With wet fingertips, grab a portion of the dough and stretch it upward. Then fold the dough over toward the center of the bowl. Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center of the bowl. Repeat after 45 minutes. After second folding let the dough rest for 30 minutes.
Step 3
Slowly pour the dough it onto a work surface dusted with flour. Let it rest for a few minutes. Then give it the form you need and put into proofing basket, well dusted with flour. Cover, let it stand at room temperature for 20 minutes and then place to the refrigerator for 8 hours to retard. You can also make the final proofing on the kitchen desk with the room temperature, it will take around 3 hours.
Step 4
Preheated the oven and pot with a lid to 250 ° C. Last steps are the following: carefully pour the dough to a list of parchment, cut the surface of the loaf with a razor, transfer it with the paper to a pot, close the lid and bake the bread for 20 minutes at 240 ° C. Then uncover the pot and bake for 20 minutes at 220 ° C. During the baking, turn the pot with the bread once. Don’t forget, that bread should be cut when it cooled completely, so let it cool until you try it.
Tips:
You don’t have a baking pot, you can use a bread stone. If doing so, don’t forget to add some steam at the beginning of the baking, so pour a cup of hot water on a tray placed on the bottom of the oven.
- 200 g mature Lievito madre or any other stiff starter (if you use liquid starter decrease the amount of water in the dough for 35ml)
- 175 g strong bread flour
- 100 g all purpose flour
- 100 g whole grain wheat or spelt flour
- 260 g water
- 10 g salt
- Mix all the ingredients except salt in the bowl of food processor. Knead for 10 minutes on 2 speed just until Lievito is well mixed and the dough is smooth. Cover the bowl and let the dough rest for 45 minutes.
- Add salt to the bow and knead for another 10 minutes on 2 speed until the dough is smooth and not sticky. Cover the bowl and let the dough rest for 45 minutes. Then, make "stretch and fold". With wet fingertips, grab a portion of the dough and stretch it upward. Then fold the dough over toward the center of the bowl. Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center of the bowl. Repeat after 45 minutes. After second folding let the dough rest for 30 minutes.
- Slowly pour the dough it onto a work surface dusted with flour. Let it rest for a few minutes. Then give it the form you need and put into proofing basket, well dusted with flour. Cover, let it stand at room temperature for 20 minutes and then place to the refrigerator for 8 hours to retard. You can also make the final proofing on the kitchen desk with the room temperature, it will take around 3 hours.
- Preheated the oven and pot with a lid to 250 ° C. Last steps are the following: carefully pour the dough to a list of parchment, cut the surface of the loaf with a razor, transfer it with the paper to a pot, close the lid and bake the bread for 20 minutes at 240 ° C. Then uncover the pot and bake for 20 minutes at 220 ° C. During the baking, turn the pot with the bread once. Don’t forget, that bread should be cut when it cooled completely, so let it cool until you try it.