Sourdough Bread

17h 30m

This is the bread made at the restaurant!

We use old varieties of wheat and rye, sourdough, and slow fermentation. You can use any flour, but it is worth putting some effort in finding the best quality you can to achieve a much more flavorful bread!

In this recipe we mix water, flour and sourdough starter, and let it rest to develop the gluten in a process called autolysis. It is a very known term for baking, that consists of resting the dough after the initial mixing to improve the effectiveness of the time spent mixing and reduce the time taken to actively develop the dough.

If you don’t have a baking stone, you can use a bread pan or a baking tray.

Add 675 ml of water and 1 kg of all-purpose flour to a bowl
Add 375 g of sourdough starter and mix until it comes together
Cover with a clean kitchen towel and let it rest for 90m to hydrate
Add 30 g of salt and mix
Mix the dough by hand, pulling it away from the bowl
Slowly lift the dough up and fold one side underneath itself. Repeat on all sides to form a loose ball
Cover for 30m to proof the dough and make it double in size
Wet your hands and repeat the process of folding the dough onto itself
Cover for 30m to proof the dough and make it double in size
Wet your hands and repeat the process of folding the dough onto itself
Cover for 30m to proof the dough and make it double in size
Wet your hands and repeat the process of folding the dough onto itself
Cover for 30m to proof the dough and make it double in size
Cover two bowls with kitchen towels. Dust them with all-purpose flour
Transfer the dough to a cutting board and divide it into 2 equal parts
Work each half of the dough to form a taut ball
Place the dough balls on top of the kitchen towels. Dust them with all-purpose flour and fold the towels to cover them. Refrigerate overnight to slowly ferment the dough
Preheat the oven with a baking stone to 250 °C. Place a pan filled with water underneath the stone
Cut a piece of parchment paper to the size of a baking tray
Place the dough on top of the parchment paper and score it with a bread lame or a razor
Slide it onto the baking stone, along with the parchment paper. Bake for 15m until a crust starts to form
Turn the heat down to 200 °C and bake for 10m, until crusty and deep brown
The sourdough bread is ready
Enjoy eating it warm with some butter and jam, or using it for a sandwich. It is delicious!