Sourdough Bread

Twenty-four hours before making sourdough bread, the pre-fermented sourdough starter must be fed with flours and water as given in the recipe.

Dissolve the yeast in the water and add the sourdough starter and salt. Add the flours and process at low speed in a stand mixer for 7 minutes. Let the dough rest for 12 hours at room temperature.

Spray olive oil over a baking dish oval.

Pour the sourdough in the baking dish.

Spray olive oil over a knife and the sourdough. Cut the sourdough into 8 portions. Let the sourdough rise at room temperature in the baking dish for 45 minutes.

Preheat the oven to 250 degree Celsius using grilled fan control. Bring the sourdough to the oven and reduce the temperature to 235 degree Celsius. Bake for 35 minutes. Reduce the temperature to 100 degree Celsius. Bake for 30 minutes. Remove from the oven.

You can experiment 800g wheat flour with a combination of 600g wheat flour and 200g rye flour.

You can experiment 5g yeast with 50g yeast if you want the dough to rest in a couple of hours instead of 12 hours.