You may try and taste different recipes of breads but going back to the simplest one gives an incredible feeling of satisfaction. In the end, the basic ingredients: flour, water and salt is all you need. Sourdough is made only from flour and water. The gluten addition is optional just to improve the proteins of the flour. To the limit, if you prefer not to use salt for the bread, you end up having a bread that is made of only 2 ingredients. Isn't it amazing that you could achieve to do a bread with with only 2 ingredients?
But for my taste, salt is a must be inside bread. You can put up to 2% of salt inside. I usually chose to put less, somewhere around 1%.
By choosing different types of flours you enrich the taste. But this doesn't mean that going to one single, basic wheat flour won't lead you to a great result. And here is the proof.
Ingredients:
- 1200g white bread flour
- 800ml water at room temperature
- 280g liquid sourdough 100% hydration
- 20g salt
- 17g gluten powder (optional)
- Day 1, 22:15 Mix all ingredients with a standing mixer.
- Day 1, 22:30 Cover the bowl with a lid and let it stand overnight outside or in a cold room for the first fermentation. A temperature of 10ºC is ideal.
- Day 2, 13:00 Take the dough out of the bowl and shape it in 2 oblong loaves. Lay the loaves in bread pans and let them raise for the 2nd fermentation, covered with a towel.
- Day 2, 15:15 Bake in the preheated oven at 250ºC for 15 minutes then reduce to 220ºC and continue to bake for another 30 minutes.
- Day 2, 16:00 Take the breads out of the oven and out of the pans and let them cool on a wire rack.
2 comments:
Ein großartiger Blog mit sooo vielen genialen Rezepte und wundervoller Fotografie!
Grüße,
Jesse-Gabriel
Thank you very much, Jesse Gabriel !
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