Editor's Rating

8.9
Ingredients

1st Fermentation
35 g yeast
1 Tbsp flour
125 ml lukewarm water

1250 g flour
500 ml lukewarm water
pinch of salt

Method
1
1st fermentation – Dissolve the yeast in 125 ml lukewarm water. Add 1 tablespoon flour and leave to rise.

2
Place the flour in the bowl of a mixer, add the fermented mixture and the remaining 500 ml water. Add a little more water if necessary to get a soft but not sticky dough.

3
Mix all together and knead for 5 -10 minutes to a small ball.

4
Shape into an oblong and wrap in a cloth dusted with flour, leave to rise for 1 hour.

5
Carefully remove the bread from the cloth and place in a baking tray dusted with flour.

6
Bake in an oven, preheated at 180°C for about 50 minutes.

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