Italian Sourdough
You reaaly can't beat homemade bread !
Servings 10
Calories 80kcal
Equipment
- Cast iron pot
Ingredients
Ingredients for the Sponge
- 225 g Strong Bread Flour
- 90 g Sourdough Starter
- 225 g Water
Ingredients for the Bread
- 400 g Of the Sponge
- 175 g Flour
- 1 1/4 tsp Salt
Instructions
Directions for the Sponge
- Put all the ingredients in a non metallic bowl and combine
- Cover with a cloth and leave in a warm place for 12 hours
Directions for the Bread
- Put all the ingredients in a food processor with the hook attached (it’s better to put the salt last)
- Start kneading at a very slow speed until everything is combined
- Then knead on half speed for 15 minutes
- Put the dough in a non metallic bowl and cover with cling film, let rest for 4 hours
- old the dough over itself a few times and shape either in a ball or an oval (depending on the size of your cast iron pot)
- Cover and let it rise for 1 hours (it won’t rise that much at this stage – see the picture)
- After 30 minutes turn the oven on at 240 C with the cast iron pot inside so that it gets really hot
- Put the dough in the hot pan, and cook with the lid on for 30 minutes
- Remove the lid and let it cook for another 10 minutes