Sourdough bread with olive oil

Description

Perfectly pairs with tea and coffee. Sourdough bread tastes no different from regular yeast bread—you won't be able to tell which is which unless you know beforehand. You can store the ready sourdough starter in the refrigerator for a long time, feeding it occasionally. Don't slice the baked bread immediately; let it cool slightly. Serve it cooled or slightly warm.

Instructions

1. 1

   Step 1

   In a large bowl, mix the yeast, sourdough starter, water, and chia seeds, add 200 grams of flour, and knead into a shaggy dough.

2. 2

   Step 2

   Pour in the olive oil and add salt. Sift the remaining flour onto the work surface, turn out the contents of the bowl, and knead the dough for about 10 minutes.

3. 3

   Step 3

   Return the dough to the bowl and cover it with a towel; let it rest for 40–60 minutes until the volume doubles.

4. 4

   Step 4

   Remove the towel and knead the dough again, then cover and let it rest for another half hour.

5. 5

   Step 5

   Grease the baking pan with vegetable oil, divide the dough into 2 parts, shape each into a ball, and place both into the prepared pan. Let rise for another 20–30 minutes.

6. 6

   Step 6

   Bake the bread in a preheated oven at 240 degrees for 20-30 minutes to get a golden crust.

7. 7

   Step 7

   Leave the finished bread in the pan for 5-7 minutes, then carefully remove it and let it sit for another 10-15 minutes.