About this recipe

Don’t be afraid if at first the dough will be almost lumpy: it is its characteristic. It is all about not working the dough so that the gluten-free mesh does not form immediately, but gives the flour time
to react with water and yeast first.

The long leavening time will help this process and give the gluten mesh time to form little by little. In fact, this bread takes advantage of the principle of autolysis: the enzymes present in the flour are activated in contact with water, causing the fermentation to start spontaneously.

In this case, since the resting time is very long and the dough is prepared in a single phase, the yeast is already added, but in very small doses (because the rest of the work is already done by the flour and the water).

If after 8-9 hours you see that the dough
is already very leavened, put it in the refrigerator for the remaining 8 hours and then leave it 1 hour at room temperature.

ingredients

  • 80g sourdough
  • 500g water
  • 500g whole wheat bread flour
  • 1 teaspoon of salt

Serves

8

Preparation

15 minutes

Rising

21 hours

Cooking time

50 minutes

Making

Melt the broken sourdough in a large bowl with water, then add the flour and finally the salt. Stir just the time to mix the ingredients, then cover the bowl with plastic wrap and let it rise for 18 hours at room temperature.

Sprinkle another bowl and a work surface with flour. Turn over the dough (which will be very soft) and make circular folds. Transfer the dough into the dusted bowl with the flour and let it rise again for 3 hours.

Heat a cast-iron casserole with the lid in the oven at 230° for 30 minutes, then remove it from the oven and turn the dough over. Put the casserole back in the oven, cook the bread for 30 minutes with the lid, then remove it and continue cooking for another 20 minutes.

Take the bread out of the oven, let it cool for a few minutes, then turn it on a wire rack and let it cool well.

Step by step

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