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Andi’s sourdough bread

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Andi's sourdough bread
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Andi’s sourdough bread

Course: Recipes
Servings

1.5

kg dough

Ingredients

  • 885g wheat flour

  • 570g water (with some yeast water if you don’t use sourdough starter)

  • 30g active sourdough starter

  • 20g salt

Directions

  • 24h before baking:
    Mix everything.
    Knead it 2 times : 1st after 2 hours and 2nd around 12 hours before baking
  • Bake it at 230-250°c
    Take it out when the color and the consistency is good. To check: dip a knife and verify that it is not wet.

Notes

  • Do not add more flour too late. The consistency of the dough has to be as you want it after you finish mixing the ingredients!
  • If you are using sourdough for your bread the norm is to put 20% of the flour’s weight. Use the sourdough when it is fermented, feed it after.