Classic white sourdough bread
Homemade sourdough bread is a symbol of patience and mastery. Using Ekosem white wheat flour, stone-ground, gives the bread an excellent structure and authentic taste. A series of kneadings and prolonged fermentation result in an elastic crumb and a crispy crust, making this bread an indispensable part of any meal.
Ingredients:
-
600 grams Ekosem white flour
-
400 ml warm water
-
200 grams stiff sourdough starter
-
1/2 teaspoon salt
Instructions:
-
Initial Kneading: In a deep bowl, mix the flour with water and sourdough starter. Knead into a soft dough and let it rest for 30 minutes.
-
Series of Kneadings:
-
After the first rest, knead the dough again and let it rest for another 30 minutes.
-
During the next kneading, add the salt and let it rest again.
-
Knead one last time and place the dough in a bowl.
-
-
Proofing: Cover the bowl with cling film. Let the dough proof at room temperature for several hours. In a warmer room, the process may take between 7 and 8 hours. The dough is ready when, with light finger pressure, it quickly springs back to its original shape.
-
Shaping and Baking: Gently knead once and transfer to a baking tray lined with baking paper. Make light decorative cuts on top.
-
Temperature Regime: Bake in a preheated oven at 200°C for about 20 minutes. Then reduce the temperature to 160°C and bake for another 30 minutes.
-
Finish: Remove the warm bread and wrap it in a towel to steam and soften.
Enjoy your meal!
