Not sweet+baked
Sourdough bread with video
Prep Time: 13 hrs / Cook Time: 40 min / Total Time: 13 hrs 40 min
This chewy bread has a rich, deep flavor with a hint of sourdough. Since not everyone has access to sourdough, but everyone deserves to eat quality bread - I have added a recipe for poolish with commercial yeast, which you can replace sourdough with. And you are guaranteed a good and strong growth.
Author and photographs: Olga
Follow on Instagram-- POOLISH (replacing dough)
- 0.5 grams of fresh yeast
- 50 premium wheat flour
- 50 water Mix everything and leave for 10-12 hours at room temperature
Sourdough bread with video
Yield: 1 loaf
Ingredients
Starter:
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(I remind you that the dough can be replaced with poolish with ordinary yeast) 20 gr wheat sourdough
-
40 gr water
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40 gr wheat flour (12 g protein)
DOUGH:
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All starter
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150 gr water
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250 gr flour for bread
-
4 gr salt
Instructions
Cooking
Mix all the ingredients for the starter dough and leave to fully ripen at a temperature of 24-26 ° C for 6-8 hours.
Combine the dough, water and flour. Leave for fermentolysis for 30 minutes.
Mix in a food processor for 5-7 minutes. After the development of gluten - you can add 10-20 g of water if the dough seems dense to you.
Add salt and knead until smooth.
Leave for fermentation for about 2.5-3 hours at a temperature of 24-26 ° C. Carry out one or two folding with an interval of 40-50 minutes.
Make a preform (roll the dough into a ball, stretching the top surface of the dough until smooth). Let rest seam side down for about 30 minutes.
Carry out molding. Leave for proofing for 1.5–2 hours at a temperature of 24 ° C or in the refrigerator for 8–12 hours at a temperature of 4–8 ° C.
Preheat the oven to 260 degrees for 1 hour.
Make an incision and bake for 18 minutes with steam (OR UNDER THE HORN) at T 250 ° C and another 20 minutes at 230 ° C.
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