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:

1. 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.

2. 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.

3. 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.

4. Shaping and Baking: Gently knead once and transfer to a baking tray lined with baking paper. Make light decorative cuts on top.

5. 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.

6. Finish: Remove the warm bread and wrap it in a towel to steam and soften.

Enjoy your meal!