| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 2.5 hours |
| Servings |
loaf
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Ingredients
- 114 gr Sourdough (fed)
- 170 ml Tepid water
- 2 tsp Dried yeast (7 gr)
- 1.25 tsp Salt
- 200 gr Strong white bread flour
- 100 gr Strong wholemeal bread flour
Ingredients
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Instructions
- Combine all of the ingredients, kneading to form a smooth dough.
- Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes.
- Gently shape the dough into an oval loaf (or use proofing basket). Place the loaf on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 210°C.
- Spray the loaves with lukewarm water.
- Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
- Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
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