Are you someone who loves bread but think that baking artisan bread at home is something you simply can’t do? Well, fret not! Bookmark this step-by-step guide for a simple, easy-to-bake basic sourdough bread and enjoy fresh artisan bread at the comforts of your own home, anytime.
Ingredients:
Water 360 g
White flour 500 g
Wholemeal flour 100 g
Salt 16-20 g
Starter 120 g at the maximum fermentation point
Instructions:
- Mix all the ingredients together, using the dough mixer included in the kit. Place the dough in a container, cover and leave for at least 20 minutes for autolysis (i.e. when the flour protein comes in contact with water and forms gluten, which allows the dough to be elastic).
- After autolysis, soak hands in water and oxygenate the dough. The procedure is called stretch & fold.
- Replace the dough in the container and repeat the procedure every 30-40 minutes for 3-4 hours. The dough becomes fluffy and soft!
- Form the dough into a ball, place it in your Superbaking banneton basket and put it in the fridge for 12-16 hours for long-lasting fermentation.
- Heat the oven at 250 degrees Celsius for 40 minutes with a Dutch oven or clay pot inside.
- Take out the dough from the banneton on a baking sheet and place it in the baking dish.
- Bake at 250 degrees Celsius for 20 minutes with a lid, and at 200 degrees Celsius without a lid for 20 minutes.
- Take it out of the oven and let it rest.
- Serve and enjoy!
