Sourdough bread like from a bakery
El pan de masa madre clásico y auténtico de una buena panadería artesanal es, sencillamente, el mejor. Recién horneado, es irresistible. Imagínate: una corteza crujiente fantástica, una miga suave... y si no lo comes sentado, se mantiene suave durante muchísimo tiempo.
Ingredientes · Raciones For 1 loaf
- 1 tbsp sourdough
- 150 g of water
- 150 g plain wheat flour
- 250 g of water
- 100 g wholemeal rye flour
- 350 g plain wheat flour
- 14g salt
Método · 15 h 45 min
- For the leavening, mix in a large bowl in which you will later prepare the dough 150 g water 150 g plain flour leaven and let it rise for 10–12 hours. Then add the ingredients for the dough except salt and knead for about 5 minutes, sprinkle with salt and knead for another 5 minutes. Let it rise for about 2–4 hours in a covered container (so that the dough does not dry out) and fold it at least twice during the rising. Transfer the dough to the work surface, roll it into a ball and let it rise again (2–4 hours).
- Preheat the oven to 230 °C and place a preheated baking sheet in it plus another one to heat on the bottom. Turn the dough out of the tin onto the preheated baking sheet (be careful not to burn yourself), cut it and place in the oven. Sprinkle water on the bottom of the preheated baking sheet and close it. Bake for about 15 minutes, then turn down the oven and finish baking at 200 °C, it takes about 30 minutes. The baked bread will sound hollow when tapped on the bottom.
Classic, honest sourdough bread from a good artisan bakery is simply the best. Freshly baked, it's simply irresistible. Just imagine: a fantastic crispy crust, a soft crumb... and if you don't eat it in a sitting position, it stays soft for a really long time.