- Flour – 1 kg (for 1 kg of flour, you need 400 g of refreshed sourdough)
- Water – 650-700 ml
- Sourdough
- Olive oil
- Salt to taste
- To begin, you need to refresh your sourdough at least 3 hours before kneading the dough. The sourdough must be refreshed every time before making the dough.
- Start kneading part of the flour with water, gradually adding your sourdough. Finally, add salt while continuing to knead. Place your dough on the table and continue to knead it. Knead the dough as if folding it onto itself and periodically throwing it on the table. This way, the dough will be filled with air and rise even better. Leave it for an hour at room temperature of 22°C. I put my dough in the turned-off oven.
- After an hour, take out your dough. Put it back on the table and flatten it with your hands, forming a flat square (See video). Now, take one side of your dough and fold it in half. Do the same with the other edges of your dough – fold them on top of each other. Form a ball again and leave it for another hour.
- After the necessary time has passed, take the dough and divide it into equal parts depending on the desired bread size. From one kilogram of flour, I get three loaves. I put each loaf on a separate baking paper sheet. Sprinkle the surface of the dough with flour. Keep the dough covered for another 2 hours at room temperature!
- Preheat the oven to 250°C. Place a small container of water on the bottom of the oven. Make a cut on the bread! As soon as you put the bread in the oven, reduce the temperature to 220°C and bake your bread for 40/45 minutes. You can also bake bread in a cast-iron pot! In this case, heat the pot in the oven, and only then put the bread inside, covering it tightly with a lid. You can bake bread together with baking paper. In this case, water in the oven is not necessary!
- Personally, I bake bread on the racks without using a baking tray. But remember that in my case, I use baking paper. This way, the bread is baked better and from the bottom, but you can also bake it on a baking tray. It’s a personal preference.
Tips:
Bread can be frozen. Divide it into necessary parts, put them in bags, and freeze them. Frozen bread can be stored for no more than three months. When kneading the dough, you can add olives and/or any spices to your bread. The bread should cool before cutting. Good luck!
