May 14, 2020
Organic Sourdough
Mix in a bowl the following ingredients in the following order:
Water 325g
Starter 10g
We mix everything very well until everything is homogenized perfectly
The following ingredients can be put together
Salt 10g
Flour Organic White No.4 500g
Mix everything very well and let it relax for 30 minutes.
During this time the whole composition stays at a constant temperature of 26C perfect to give us the best result.
Every 30 minutes for 2 hours a set of folds will be made (this age helps a lot the whole dough to develop an elasticity and to store a large amount of oxygen which will bring you a wonderful and aerated result).
After these 2 hours, a maximum of one and a half hours will be left to relax in the same temperature conditions mentioned above.
After this time the dough will be shaped into the desired shape and will be put in the shape after which it will be put in the fridge to be baked the next day.
The next day, a cast iron pot is heated in the cold oven, preferably for at least 30 minutes at a temperature of 230.
After these 30 minutes in which the dish has warmed up well, put the bread directly from the fridge and it will be steamed for the first 20 minutes, followed by another 15-20 minutes without steam for a wonderful and thick crust.
Bread will be served at least 2 hours after baking.
Water 325g
Starter 10g
We mix everything very well until everything is homogenized perfectly
The following ingredients can be put together
Salt 10g
Flour Organic White No.4 500g
Mix everything very well and let it relax for 30 minutes.
During this time the whole composition stays at a constant temperature of 26C perfect to give us the best result.
Every 30 minutes for 2 hours a set of folds will be made (this age helps a lot the whole dough to develop an elasticity and to store a large amount of oxygen which will bring you a wonderful and aerated result).
After these 2 hours, a maximum of one and a half hours will be left to relax in the same temperature conditions mentioned above.
After this time the dough will be shaped into the desired shape and will be put in the shape after which it will be put in the fridge to be baked the next day.
The next day, a cast iron pot is heated in the cold oven, preferably for at least 30 minutes at a temperature of 230.
After these 30 minutes in which the dish has warmed up well, put the bread directly from the fridge and it will be steamed for the first 20 minutes, followed by another 15-20 minutes without steam for a wonderful and thick crust.
Bread will be served at least 2 hours after baking.
Enjoy and happy baking!
