Baking Bread by @maxlamanna
1 serving
🫙
100 g
Active Sourdough Starter
💧
350 ml
Warm Water
🌾
450 g
White Flour
🌾
50 g
Whole Wheat Flour
🧂
10 g
Salt
💧
25 g
Warm Water
🍚
6 g
Rice Flour
Preparation Steps
Step 1/31
Feed the sourdough starter twice before making the dough so that 100 g of starter is active and bubbly.
Step 2/31
Combine 100 g active sourdough starter with 325 ml warm water in a mixing bowl.
Step 3/31
Add 450 g white flour and 50 g whole wheat flour to the starter mixture.
Step 4/31
Mix until no dry flour streaks remain, then cover the bowl.
Step 5/31
Rest the covered dough for 30 minutes.
Step 6/31
Add 10 g salt and the remaining 25 ml warm water to the dough.
Step 7/31
Dimple and mix the dough until the salt water is fully incorporated.
Step 8/31
Cover the dough and rest it for 30 minutes.
Step 9/31
Lift one edge of the dough and fold it over to the opposite side.
Step 10/31
Rotate the bowl and repeat the stretch-and-fold three more times to complete the first set.
Step 11/31
Cover the dough and rest it for 30 minutes.
Step 12/31
Repeat the four-fold stretch-and-fold set, then cover the dough.
Step 13/31
Rest the covered dough for 30 minutes.
Step 14/31
Repeat the four-fold stretch-and-fold set for the third and final time.
Step 15/31
Turn the dough onto a lightly floured work surface.
Step 16/31
Shape the dough into a round by drawing the surface toward you to create tension.
Step 17/31
Cover the shaped dough and rest it for 15 minutes.
Step 18/31
Dust the proofing basket with approximately 6 g rice flour.
Step 19/31
Fold the dough inward like an envelope to build surface tension.
Step 20/31
Place the dough seam-side up in the floured proofing basket.
Step 21/31
Dust the exposed dough edges with rice flour and cover the basket.
Step 22/31
Refrigerate the dough for up to 8 hours or overnight.
Step 23/31
Place a covered Dutch oven in the oven and preheat to 250°C (480°F).
Step 24/31
Preheat the Dutch oven for 30 minutes.
Step 25/31
Remove the dough from the refrigerator just before baking.
Step 26/31
Score the dough surface with a bread lame.
Step 27/31
Transfer the scored dough into the hot Dutch oven and cover it with the lid.
Step 28/31
Reduce the oven temperature to 220°C (428°F) and bake the covered loaf for 25 minutes.
Step 29/31
Remove the Dutch oven lid and bake the loaf for another 25 minutes.
Step 30/31
Transfer the baked loaf to a cooling rack.
Step 31/31
Cool the bread for at least 45 minutes before slicing.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
155 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
2 hours 45 minutes
Cooking
50 minutes
Overall
3 hours 35 minutes
Difficulty
Level
Hard (3/4)
Steps
31 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@maxlamanna
Origin
Cuisine
European, Artisan Baking
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
room temperature
Preservation Infos