SOURDOUGH BREAD
30΄
Preparation Time
24 hours
Waiting Time
25
Portions
3
Difficulty Level
Directions
Mix all the ingredients, except for the salt, until they come together. Knead for 5 minutes on low speed. Add the salt and continue for another 4 minutes. Fold the dough in a cross pattern (from the outside toward the center) and let it rest for 30 minutes. Repeat the folds a total of three times, every 30 minutes. Place the dough in a proofing basket and refrigerate it for 24 hours.Preheat the oven to 250°C. Bake in a Dutch oven, covered, for 17 minutes at 250°C, then remove the lid and continue baking for another 17 minutes at 220°C.
Chef: Nikos Milonakis
Ingredients
CALCULATE PORTIONS:
- 350 g MILLS OF CRETE Organic Flour
- 50 g MILLS OF CRETE Organic Triticum Dicoccum Flour
- 150 g fed sourdough starter
- 240 g water
- 12 g salt
Equipment
- Bowl
- Dutch oven
- Basket
- Mixer
