Large round bread
Description
The recipe won't take much time. This is a multi-step, yet not complicated, recipe for making a large round loaf. It's best to prepare the sourdough starter in advance, about 12 hours ahead. You can optionally add various ingredients, such as seeds. This very tasty and incredibly beautiful bread will perfectly complement your breakfast, lunch, or dinner.
Instructions
- 1
Step 1
1. First, prepare the starter. Pour the expanded sourdough starter into a deep bowl and add water. Mix with a fork until smooth, then gradually add flour. Cover the bowl with plastic wrap and let it sit at 29°C for about 4 hours.
- 2
Step 2
2. If you maintained the correct temperature, the sponge will noticeably increase in volume and bubbles will form.
- 3
Step 3
3. Now you can start preparing the dough. Add water and sifted flour to the sponge. Mix with a spoon.
- 4
Step 4
4. Place the dough onto a floured work surface and start kneading vigorously. Don't spare your strength, knead for about 10 minutes. The dough should become soft and elastic.
- 5
Step 5
5. Let the dough rest for half an hour. Then add salt and other spices (if desired) to the dough. Continue kneading for about 10 minutes. After that, cover with plastic wrap and let it sit for about 2 hours.
- 6
Step 6
6. Roll out on a floured surface. Fold several times, shape into a round loaf.
- 7
Step 7
7. The shaped bread should spend the night in the refrigerator. In the morning, preheat the oven to about 230 degrees. Make slashes on top with a sharp knife and bake the large round bread at home.
- 8
Step 8
8. The ideal option is to cover the pan with a lid for the first 10–15 minutes. Then slightly reduce the heat, remove the lid, and bake the bread until done.