The most important ingredient is 500 g of sour dough that you can find at your bakery or ask to a friend. Or ask me.
500 gr sourdough ( wet) or 250 gr ( doughy starter)
350 gr strong/ bakers flour or whole meal
185 gr water
6 gr rice malt or sugar
10 gr Himalaya salt
12.5 gr dried yeast
So now mix all the ingredients together for 5 minutes. Let the dough rest into the bowl for 15 minutes to let the gluten slowly combine with the water.
Now that the 15 minutes have passed start the machine slowly for 5 minutes. Then continue for another 10 minutes with the second speed of the machine.
Now let the dough rest in a dusted bowl or on the table. Spread some flour on the top and cover with the cling wrap.
Rest for 45 minutes, then divide into balls of 500g each.
Cover them again and let them proof for another 30 minutes.
Shape them into the form that you like the most
and then live them to proof until they reach double the size. Now they are ready to be baked, set your oven to 240 degrees Celsius.
Now if you have a stone tray where to cook your bread on, heat it up and put your bread on the stone, otherwise you can simply use the classic tray like I have done. Bake the bread at 220c degrees for 40 minutes.
I usually keep some water in the oven for 30 minutes to get a nice crispy crust and help the bread not to crack much. When this 30 minutes have passed I open the door and carefully take out the baking tray with the water. If you feel more comfortable you can spray the bread every 10 minutes. Make sure that you do it quickly so you don’t drop the temperature of the oven.
When your bread is baked, please do not cut it, it needs at least to rest for 30 minutes,
This is my result, after 12 years of professional and fun baking. I really love it.
I’m sure you’ll get very close to this if you follow my advise. Keep following me I’ll be publishing more recipes in the future.
I want to say thank you to a really good friend of mine who is dearly very close to my heart. Who has showed me this recipe. I have added few twicks here and there. Grazie Valerio.
With love and passion