Freshly baked sourdough bread

Ingredients

Directions

1. 1

   Mix all the flour, the dry yeast and 3 level teaspoons of salt in a large mixing bowl. Heat 600 ml of water lukewarm. Shake the sourdough well in the package and warm it up to room temperature if necessary.

2. 2

   Add lukewarm water and sourdough to the bowl. Knead first with the dough hooks of the mixer, then with floured hands until smooth. Pour the dough into a bowl, place a cloth over it. Leave to rise in a warm place for about 30 minutes.

3. 3

   Grease the box form (approx. 1.5 l capacity; 25 cm long). Dust a fermentation basket (approx. 23 cm Ø) with flour. (If you don't have a fermenting basket, take a second box mould or shape the loaf with lightly floured hands directly on the baking paper). Line one half of a baking tray with baking paper.

4. 4

   Place an ovenproof mug with water in the oven. Briefly knead the bread dough with floured hands and cut in half. Put one half of the dough into the box form. Put the rest of the dough into the fermenting basket. Let both doughs rise for about 45 minutes until the dough has doubled.

5. 5

   Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Turn out the bread dough from the round form onto the paper. Cut the surface of the dough into a star shape. Place the box form next to it, cut the surface of the dough lengthwise. Pre-bake the bread in a hot oven for 15 minutes.

6. 6

   Turn down the oven temperature (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) and bake for another 45-50 minutes. Brush with salt water 10 minutes before the end of the baking time. Cool in the mould for approx. 15 minutes, then turn out and allow to cool. Greaves lard tastes good with it.