Bread… the food which so many crave and try to stay away from… and the food which some just cannot do without! Preparing bread at home ain’t difficult… and just imagine the house smelling of fresh bread! Mmmm! Get all the ingredients and run to the kitchen to prepare a delicious loaf of crispy crust and deliciously fluffy inside.
- 200 gr flour 0 bio
- 100 ml of water
- 1 teaspoon of organic honey
- Mix these ingredients until you get a smooth and homogeneous ball.
- Leave to rise in a covered bowl with a cloth for 48 hours.
- Once the 48 hours have elapsed, take 200 grams of the mixture and mix with 200 gr flour 0 bio and 100 ml of water.
- Now you can leave it in a glass bowl at room temperature for a few hours and then put it in the fridge.
- Once the dough has been made, every 5/7 days, it should be fed according to this proportion: if it weighs 200 gr you have to add 200 gr of new flour and 100 ml of new water.
Before attempting to prepare it, remember that the proportions of flour are of one part every three. For example, if you use 900 gr of flour, you have to provide 300 gr of sourdough.
- 300 gr of flour type 0
- 300 gr of manitoba type flour
- 200 gr of mother yeast
- 100 ml of warm water
- 1 tablespoon of olive oil
- A pinch of salt
- Start the first process in the evening, to allow the dough to rise all night (at least 6/8 hours).
- Sift the two flours and place them in a fountain on a work surface. Pour the sourdough, salt, water and oil. Knead until mixture is smooth, elastic and homogeneous.
- Put the dough in a bowl and let rise until doubling the volume, at a temperature of about 20° (the ideal is to put the bowl in the oven with the light on or next to a radiator, if it is winter).
- As soon as the dough has doubled its volume, establish the shape you want to give to the bread, working it with your hands.
- Let it rise for about two hours and then bake at 200° for 5 minutes, then at 180° for 20 minutes and then at 160° for half an hour.