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How To Make Natural Sourdough Bread Recipe

AuthorFoodiesh EditorDifficultyIntermediate

Yields1 Serving
Prep Time20 minsCook Time1 hr 20 minsTotal Time1 hr 40 mins

Ingredients
 600 g Flour
 200 g Natural sourdough
 420 ml Water
 11 g Fine salt

How To Make
1

Feed the leaven, let it rest until bubbles form.

2

When the bubbles start to burst at the surface, the leaven will start to come down: it's time to use it.

3

In the bowl of a food processor equipped with the sheet, mix all the ingredients and knead slowly for 3 to 4 minutes and then vigorously.

4

When the dough peels away from the edges, I continue kneading for about 4 minutes.

5

Let the dough rest in the bowl of the food processor covered with a clean cloth for about 4 to 5 hours.

6

Pour the dough on a well-floured worktop and form a ball taking care not to press too much on the dough so as not to make the air go away: the idea is to fold the edges and to form little by little an oval then around to have a ball.

7

Take a banneton or a large colander and cover it with a well-floured linen tea towel: delicately place the ball of bread and cover it with the edges of the towel.

8

Let stand overnight in the refrigerator.

9

The next day take the banneton out of the refrigerator and leave at room temperature for 30 minutes.

10

Place the dough in a cast-iron casserole covered with baking paper (essential for unmoulding, place the bread inside).

11

Make a few swallows with a knife then put the lid on the casserole (plan a casserole size 3 times bigger than the size of the bread because it will swell a lot during baking).

Cooking
12

Place the casserole in a cold oven and light it at 240°C (230°C minimum).

13

Program the firing for 1 hour and 20 minutes.

14

Unmould the bread on a wire rack and let it cool before tasting.

15

This bread can be kept for several days in a tea towel.

Ingredients

Ingredients
 600 g Flour
 200 g Natural sourdough
 420 ml Water
 11 g Fine salt

Directions

How To Make
1

Feed the leaven, let it rest until bubbles form.

2

When the bubbles start to burst at the surface, the leaven will start to come down: it's time to use it.

3

In the bowl of a food processor equipped with the sheet, mix all the ingredients and knead slowly for 3 to 4 minutes and then vigorously.

4

When the dough peels away from the edges, I continue kneading for about 4 minutes.

5

Let the dough rest in the bowl of the food processor covered with a clean cloth for about 4 to 5 hours.

6

Pour the dough on a well-floured worktop and form a ball taking care not to press too much on the dough so as not to make the air go away: the idea is to fold the edges and to form little by little an oval then around to have a ball.

7

Take a banneton or a large colander and cover it with a well-floured linen tea towel: delicately place the ball of bread and cover it with the edges of the towel.

8

Let stand overnight in the refrigerator.

9

The next day take the banneton out of the refrigerator and leave at room temperature for 30 minutes.

10

Place the dough in a cast-iron casserole covered with baking paper (essential for unmoulding, place the bread inside).

11

Make a few swallows with a knife then put the lid on the casserole (plan a casserole size 3 times bigger than the size of the bread because it will swell a lot during baking).

Cooking
12

Place the casserole in a cold oven and light it at 240°C (230°C minimum).

13

Program the firing for 1 hour and 20 minutes.

14

Unmould the bread on a wire rack and let it cool before tasting.

15

This bread can be kept for several days in a tea towel.

Natural Sourdough Bread Recipe