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Sourdough bread
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Total Time:
50 minutes
Master the art of creating tangy sourdough from scratch and become completely hooked in no time!
Ingredients:
  • 50 g mature sourdough starter
  • 50 g strong white bread flour
  • 100 g levain starter
  • 400 g organic strong white bread flour
  • 100 g organic whole wheat flour
  • ½ tablespoon fine salt
  • fine semolina flour for dusting
  • semolina for dusting
Instructions:
  • The night before baking, prepare the levain starter by mixing 50ml tepid water with mature sourdough starter and flour until smooth. Cover and leave in a warm place for at least 8 hours until bubbly and aromatic. The next day, make the final dough by combining 325ml tepid water with 100g levain, then adding both flours. Cover and rest for 1 hour. Mix in salt and 25ml tepid water, then let it rest for 30 minutes. Fold the dough four times in the bowl over 2 hours. After the last fold, let it rise for 2 hours. Shape the loaf, dust with semolina, and let it rest for 30 minutes. Transfer the dough to a floured basket and let it rise for 1-2 hours. Refrigerate for 12-16 hours. Preheat the oven with a lidded casserole pot inside. Transfer the dough to the hot pot, score it, cover, and bake at 240ºC for 30 minutes. Remove the lid and bake for 20 more minutes until golden brown. Cool on a wire rack.

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