Testrecipe

110

Sourdough bread

handmade artisanal sourdough bread
Prep Time: 2 days
Cook Time: 40 minutes
Total Time: 2 days 40 minutes
Course: Main Course
Cuisine: German
Keyword: bread, sourdough
Servings: 1245 g
Author: Sebastian
Cost: CHF 6.50

Equipment

  • hands
  • patience

Ingredients

Preferment

  • 10 g sourdough starter
  • 65 g bread flour (1050+1150, 75/25%)
  • 65 g water cold from the tap

bread dough

  • 600 g bread flour (1050+1150, 75/25%)
  • 25 g salt
  • 140 g starter (from preferment above)
  • 465 g water cold from the tap
  • 15 g diastatic malt (optional)
  • 5 g bread spices (optional)

Instructions

Preferment

  • Mix sourdough starter with bread flour and water in a container at least three times the size of the mix.
  • Let rise at room temperature, loosely sealed with a lid, should at least double in volume after 4 hours – if not, discard half, refeed and let rise again. For a perfect timing, use it at peak volume or shortly after. If the volume has fallen a lot, reseed and let rise again.

Nutrition

Serving: 1245g
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