French Sourdough Bread
INGREDIENTS
- 2000 g Extra Rustic flour
- 4000 g Skliro Petromilou
- 1200 g sourdough starter
- 120 g salt
- 40 g yeast
- 4300 g water
Sourdough starter:
- 500 g Extra Zimoto
- 500 g Extra Rustic flour
- 850 g water (at 45°C)
- 50 g cornmeal
- 50 g sugar
- 50 g vinegar
- 30 g salt
INSTRUCTIONS
For the sourdough starter:
Mix the flour together with the cornmeal in a bowl. Next, dissolve the sugar in the water, the salt and add the vinegar. Mix all ingredients together. Cover in an airtight container and store at room temperature for 24 hours and then refrigerate at 3°C.
For the bread:
1. Mix all ingredients together for 7 minutes on the 1st speed and for 2 minutes on the 2nd speed.
2. Next, let the dough rest for 1 hour.
3. Cut 1500 g of dough and knead into a loaf.
4. Put in the oven for 30-45 minutes at 28°C with 70% humidity and then bake at 210°C with steam for 50-55 minutes, depending on the oven.
Rustic Flour
French Sourdough Bread
INGREDIENTS
- 2000 g Extra Rustic flour
- 4000 g Skliro Petromilou
- 1200 g sourdough starter
- 120 g salt
- 40 g yeast
- 4300 g water
Sourdough starter:
- 500 g Extra Zimoto
- 500 g Extra Rustic flour
- 850 g water (at 45°C)
- 50 g cornmeal
- 50 g sugar
- 50 g vinegar
- 30 g salt
INSTRUCTIONS
For the sourdough starter:
Mix the flour together with the cornmeal in a bowl. Next, dissolve the sugar in the water, the salt and add the vinegar. Mix all ingredients together. Cover in an airtight container and store at room temperature for 24 hours and then refrigerate at 3°C.
For the bread:
1. Mix all ingredients together for 7 minutes on the 1st speed and for 2 minutes on the 2nd speed.
2. Next, let the dough rest for 1 hour.
3. Cut 1500 g of dough and knead into a loaf.
4. Put in the oven for 30-45 minutes at 28°C with 70% humidity and then bake at 210°C with steam for 50-55 minutes, depending on the oven.