Sourdough white bread
Description
Perfect with tea and coffee. Homemade bread turns out much tastier and more aromatic than store-bought, especially when made with natural wheat sourdough starter. In this recipe, you can also use rye sourdough starter—the bread's flavor will only improve. I recommend baking the bread on a special bread baking stone, as it evenly distributes heat and prevents the bread from burning. The ingredient quantities listed in the recipe yield two large loaves, so feel free to halve the amounts if needed. Serve warm or cooled. Ideal with tea.
Instructions
- 1
Step 1
To prepare the starter, mix the starter with room temperature water and sifted flour. Cover and let sit at room temperature for 8–10 hours.
- 2
Step 2
Dilute the starter with room temperature water, mix well, and add salt. Pour the diluted starter into the bowl of a stand mixer, add the sifted flour, and knead for five minutes at medium speed.
- 3
Step 3
Shape the dough into a ball, transfer it to a bowl greased with vegetable oil, and cover with plastic wrap. Let the dough rest at room temperature for 3-4 hours.
- 4
Step 4
Lightly flour the work surface, place the dough on it and divide into 2 parts, shaping each into a ball. Cover the dough and let it rest for 15–20 minutes. Shape the dough as needed and transfer it to a basket dusted with rice flour.
- 5
Step 5
Cover and let rest for 60–90 minutes at room temperature. Carefully transfer the dough onto parchment paper, shake off excess flour, and make a slash. Preheat the oven and baking stone to 200°C.
- 6
Step 6
Bake the bread in a preheated oven at 200 degrees for 40-45 minutes. Completely cool the bread on a wire rack.