Sourdough Bread

Name: Sourdough Bread
Cuisine: British
Ingredients: 500 ml warm milk; 180 gr sourdough starter; 13 gr salt; 100 gr paleo mix (or grain mix) or few presoaked dried figs; 700 gr bread flour or combination of bread flour, rye, wholemeal spelt

Daisy @Daisy

Canberra

Sourdough Bread

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Ingredients

500 mlwarm milk
180 grsourdough starter
13 grsalt
100 grpaleo mix (or grain mix) or few presoaked dried figs
700 grbread flour or combination of bread flour, rye, wholemeal spelt

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Steps

1

Mix all and every thirty minutes knead the dough. Do it for 4-6 hours.
2

Once the 4 or 6 hours completed, rest the dough in the fridge for 1-3 days
3

On the last day, knead and put in a bowl. Before you put it back to shape in a banneton or a bowl, rise it one more time in dusted kitchen towel and put in the fridge for max 4 hours.
4

Preheat oven to 250’ C with a pizza stone inside for half hour. Straight from the fridge, score the bread using lame or sharp knife. Bake the bread with a cover for 15 minutes and without cover for 20-25 minutes (or until brown on the top). Alternatively bake in dutch oven with lid then without lid according to the timing above.