{"id":4170,"date":"2025-01-31T13:50:32","date_gmt":"2025-01-31T13:50:32","guid":{"rendered":"http:\/\/www.loulismills.gr\/?post_type=recipes&#038;p=4170"},"modified":"2025-07-28T11:25:15","modified_gmt":"2025-07-28T11:25:15","slug":"french-style-slow-fermentation-bread-with-natural-sourdough","status":"publish","type":"recipes","link":"https:\/\/www.loulismills.gr\/en\/recipes\/bakery\/french-style-slow-fermentation-bread-with-natural-sourdough\/","title":{"rendered":"French-Style Slow Fermentation Bread with Natural Sourdough"},"content":{"rendered":"<h3>INSTRUCTIONS<\/h3>\r\n<ol>\r\n\t<li data-start=\"170\" data-end=\"235\">Mix all ingredients together <strong data-start=\"199\" data-end=\"232\">except for 800 g of the water<\/strong>.<\/li>\r\n\t<li data-start=\"239\" data-end=\"386\">Knead in a spiral mixer at <strong data-start=\"266\" data-end=\"295\">first speed for 3 minutes<\/strong> and at <strong data-start=\"303\" data-end=\"335\">second speed for 5\u20137 minutes<\/strong>, gradually adding the 800 g water during mixing.<\/li>\r\n\t<li data-start=\"390\" data-end=\"450\">Let the dough <strong data-start=\"404\" data-end=\"447\">rest for 60 minutes at room temperature<\/strong>.<\/li>\r\n\t<li data-start=\"454\" data-end=\"513\">Perform a <strong data-start=\"464\" data-end=\"510\">letter fold (fold the dough into quarters)<\/strong>.<\/li>\r\n\t<li data-start=\"517\" data-end=\"583\">Let the dough <strong data-start=\"531\" data-end=\"580\">rest again for 60 minutes at room temperature<\/strong>.<\/li>\r\n\t<li data-start=\"587\" data-end=\"626\">Repeat the <strong data-start=\"598\" data-end=\"613\">letter fold<\/strong> once more.<\/li>\r\n\t<li data-start=\"630\" data-end=\"698\">Let the dough <strong data-start=\"644\" data-end=\"695\">rest for another 60 minutes at room temperature<\/strong>.<\/li>\r\n\t<li data-start=\"702\" data-end=\"743\">Divide the dough into <strong data-start=\"724\" data-end=\"740\">750 g pieces<\/strong>.<\/li>\r\n\t<li data-start=\"747\" data-end=\"830\">Shape into <strong data-start=\"758\" data-end=\"774\">round boules<\/strong> and place into <strong data-start=\"790\" data-end=\"827\">round slow-fermentation bannetons<\/strong>.<\/li>\r\n\t<li data-start=\"835\" data-end=\"899\">Allow to ferment for <strong data-start=\"856\" data-end=\"896\">12\u201324 hours at 4\u00b0C with 70% humidity<\/strong>.<\/li>\r\n\t<li data-start=\"904\" data-end=\"974\">Bake in a <strong data-start=\"914\" data-end=\"938\">deck oven with steam<\/strong> at <strong data-start=\"942\" data-end=\"973\">230\u2013240\u00b0C for 40\u201345 minutes<\/strong>.<\/li>\r\n<\/ol>\r\n<hr data-start=\"976\" data-end=\"979\" \/>\r\n<p data-start=\"981\" data-end=\"1035\"><strong data-start=\"985\" data-end=\"1035\">Natural Sourdough Starter (Levain) Preparation<\/strong><\/p>\r\n<p data-start=\"1037\" data-end=\"1049\"><strong data-start=\"1037\" data-end=\"1047\">Day 1:<\/strong><\/p>\r\n<ul>\r\n\t<li data-start=\"1052\" data-end=\"1096\">Thoroughly wash and sterilize a glass jar.<\/li>\r\n\t<li data-start=\"1099\" data-end=\"1151\">Add 50 g Eukarpo flour and 100 g water at 30\u201335\u00b0C.<\/li>\r\n\t<li data-start=\"1154\" data-end=\"1205\">Stir and leave uncovered in a warm place for 1 day.<\/li>\r\n<\/ul>\r\n<p data-start=\"1207\" data-end=\"1219\"><strong data-start=\"1207\" data-end=\"1217\">Day 2:<\/strong><\/p>\r\n<ul>\r\n\t<li data-start=\"1222\" data-end=\"1297\">Add 50 g Eukarpo flour and 100 g water (30\u201335\u00b0C) to the previous mixture.<\/li>\r\n\t<li data-start=\"1300\" data-end=\"1389\">Stir and leave in a warm place with the lid loosely placed on top (not sealed) for 1 day.<\/li>\r\n<\/ul>\r\n<p data-start=\"1391\" data-end=\"1403\"><strong data-start=\"1391\" data-end=\"1401\">Day 3:<\/strong><\/p>\r\n<ul>\r\n\t<li data-start=\"1406\" data-end=\"1457\">Add 50 g Eukarpo flour and 100 g water (30\u201335\u00b0C).<\/li>\r\n\t<li data-start=\"1460\" data-end=\"1490\">Stir well and leave for 1 day.<\/li>\r\n<\/ul>\r\n<p data-start=\"1492\" data-end=\"1504\"><strong data-start=\"1492\" data-end=\"1502\">Day 4:<\/strong><\/p>\r\n<ul>\r\n\t<li data-start=\"1507\" data-end=\"1558\">Add 50 g Eukarpo flour and 100 g water (30\u201335\u00b0C).<\/li>\r\n\t<li data-start=\"1561\" data-end=\"1591\">Stir well and leave for 1 day.<\/li>\r\n<\/ul>\r\n<p data-start=\"1593\" data-end=\"1931\"><strong data-start=\"1593\" data-end=\"1601\">Tip:<\/strong> After Day 4, you should notice some activity (bubbles, rise). If not, repeat Day 4 procedure. Using rye flour helps because of its enzymes which accelerate fermentation. You can maintain the starter by feeding with Mylema flour in equal parts (100% Mylema, 100% water, 100% starter) and after a few hours use it for baking bread.<\/p>","protected":false},"author":4,"featured_media":4031,"template":"","main-category-recipes":[145,218],"category-recipes":[],"special_ch":[],"product-type-recipes":[157],"final-product-recipes":[148],"recipe-type-recipes":[],"occasion-recipes":[],"video-recipes":[],"class_list":["post-4170","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","main-category-recipes-bakery","main-category-recipes-slow-fermentation","product-type-recipes-bread","final-product-recipes-bread"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>French-Style Slow Fermentation Bread with Natural Sourdough | \u039c\u03cd\u03bb\u03bf\u03b9 \u039b\u03bf\u03cd\u03bb\u03b7<\/title>\n<meta name=\"description\" content=\"INSTRUCTIONS Mix all ingredients together except for 800 g of the water. 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