Stove bread
Description
The baking is simple and quick. Making fragrant sourdough bread in a regular home oven is not a problem at all; the process may seem lengthy, but it requires almost no hands‑on involvement, so the recipe is not complicated—just have the desire to bake such bread. The step‑by‑step instruction for the recipe explains how to make it. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In the mixing bowl, pour room‑temperature water, dissolve the salt, sugar, and fresh yeast, add the starter, and stir until the mixture is uniform.
- 3
Step 3
Sift all three types of flour.
- 4
Step 4
Knead the dough; you can do it by hand, or you can use a mixer.
- 5
Step 5
Every 30 minutes, perform three foldings using the “stretch and fold” method. After the third folding, cover the dough with plastic wrap and place it in the refrigerator for 10–12 hours.
- 6
Step 6
Dough after proofing in the refrigerator.
- 7
Step 7
Dust the work surface of the table with flour, place the dough, and do not flip it.
- 8
Step 8
Gather the ends of the dough toward the center into a "knot", turn the "knot" over and roll it out.
- 9
Step 9
Place the bread dough for proofing directly on the baking sheet, knot side down, for 1 hour, without covering it.
- 10
Step 10
In an hour, make a cut in the bread with a sharp knife or a razor blade. Bake the first 10 minutes at the maximum temperature, with steam. Then reduce the temperature to 180 degrees and bake for another 40 minutes.
- 11
Step 11
Cool the finished bread to room temperature on a rack. Do not slice the bread at this time, as the cooking process is not yet complete.
- 12
Step 12
The hearth bread prepared this way turns out with a crispy crust, aromatic, fine‑crumbed inside, very tasty.