French sourdough bread
Makes 1 loaf
Ingredients for the leaven (the night before):
65 g of finest wheat flour
4.2 g of rye flour (I used dark rye flour)
42.5 g water
1 tablespoon active leaven
All the ingredients mix. Cover with plastic wrap and leave at room temperature for 12 hours (overnight).
Ingredients for the dough :
365 g of wheat flour bread
18 g of rye flour (I used light rye flour)
250 g water
half tablespoons of salt
the 12-hour leaven
Wheat flour mixed with rye flour and water (you can use mixer). Cover with foil and leave for 20 - 60 minutes. After this time, add salt and leaven, mix for 2 minutes should be sticky and thick . Leave the dough in a warm place for 2.5 hours, knead it twice every 50 minutes.
Form the dough into a loaf, place it in the tin or basket to proof , sprinkle flour. Cover, leave for 2 - 2.5 hours to rise. Just before baking bread cut the surface.
Bake at 220 ° C for 40 - 45 minutes (preferably on the stone). Remove, let cool on a wire rack. The best next day.
Added by: alicja domanska-kurec
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.