Sourdough sandwich bread. I left the bread in the fridge for 24 hours and it came out very fluffy!
I fed the starter in the morning.
50 g starter 50 ml water (room temperature) 50 g flour type 00
I leave it until the evening - 10 hours
In the evening I make the dough (for a loaf of bread)
I use the obtained starter (150 g)
300 ml of water (room temperature) (1 1/4 cup)
450 g of type 00 flour (3, 1/2 cups)
1 teaspoon of salt
Knead the dough, enough to incorporate all the ingredients. You will get an elastic and soft dough.
I covered the dough with a plastic shower cap, and left it in the kitchen for the whole night!
In the morning I found a porous dough, alive, full of bubbles and very, very pleasant!
I formed the loaf and put it in the backing tray. I covered with a shower cap and put it in the fridge.
In the evening I didn’t have time to bake the bread, so I left it for the next day.
The next morning I baked the bread and voila... an extremely porous, soft and crispy bread.
I baked the bread for 45 minutes at a temperature of 230 C (top/bottom) and another 10 minutes (bottom only)
Look at how flexible it is to make sourdough bread! If you don’t have time to bake it, it’s not a problem, you can do it the next day! And believe me , it has an extraordinary taste, it is sweet and sour and crunchy... wonderful!
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7 months ago 00:00:59 1
Sourdough sandwich bread. I left the bread in the fridge for 24 hours and it came out very fluffy!
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