White sourdough bread made with wheat flour starter
Description
The stated amount of ingredients yields two loaves of bread, so if necessary, halve the ingredient quantities. As a starter culture, you can use either wheat or rye sourdough starter—a spoonful of either; this will not significantly alter the bread's flavor. Make sure to let the dough rest sufficiently at room temperature to aerate the future bread, making it more porous. Serve warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the starter. Dilute the starter with room-temperature water and mix well. Add the sifted flour and mix. Cover the mixture with plastic wrap and let it sit for 8 hours at room temperature.
- 2
Step 2
Place the starter into the bowl of a stand mixer, add room-temperature water, sifted wheat flour, salt, and knead the dough on the second speed for 5 minutes.
- 3
Step 3
Round the dough, place it in a bowl greased with vegetable oil, and cover with plastic wrap. Let it rest at room temperature for 3-4 hours. Turn the dough out onto a work surface, round it, and flip it seam-side down.
- 4
Step 4
Divide the dough into 2 parts. Round each part and shape into a ball. Cover the dough with plastic wrap and let it rest for 15–20 minutes. Shape the bread in the way you prefer.
- 5
Step 5
Place the shaped dough into a banneton dusted with rice flour, seam side up, cover with plastic wrap, and let rest at room temperature for 60–90 minutes.
- 6
Step 6
Carefully transfer the dough pieces onto parchment paper, brush off excess flour, and make several slits on top. Bake the bread in a preheated oven at 200°C for 40–45 minutes. Let the bread cool completely on a wire rack.