- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 320 kcal
Quick summary
“Prepare this traditional bread using natural yeast for a mild and crispy flavor. It is a practical recipe that results in large and delicious portions.”
What you need to know
- Wheat flour is fundamental for the texture of the bread and must be added gradually to avoid lumps.
- The sourdough starter is crucial for giving flavor and texture to the bread.
- Proper kneading is essential to obtain an elastic dough and finally a crunchy bread.
- The bread should rise in a warm place for 4 hours before being baked.
- The cuts on the surface of the bread before baking help to get a crunchy touch.
Ingredients
Main
- 500g all-purpose flour
- 350ml of filtered water
- 100g of active sourdough starter
- 10g of salt
Instructions
Principal
- In a large bowl, mix the sourdough starter and filtered water until dissolved.
- Add the wheat flour gradually, stirring with a wooden spoon.
- When the dough is starting to form, add the salt and continue mixing.
- Knead the dough for about 10 minutes on a floured surface, until it is smooth and elastic.
- Place the dough in a lightly floured bowl and cover with a clean cloth.
- Let it rise in a warm place for about 4 hours or until doubled in volume.
- After rising, knead the dough again for a few minutes and shape the bread.
- Place in the mold and let it rest for another 1 hour.
- Preheat the oven to 220°C and, before putting it in the oven, make cuts on the surface of the bread.
- Bake for 35-40 minutes or until the crust is golden and tapping the bottom sounds hollow.
Chef's tips
- For a better texture, do not rub your hand on the dough; flouring the surface is enough.
- Salt should be added at the end to prevent it from dissolving excessively into the yeast.
- For a crispier bread, you can add a little extra salt to the dough.
Variations
- For a softer texture, use less sourdough starter.
- For a more intense flavor, you can add 1 tablespoon of natural food coloring.
- For a thinner crust, unmold the bread before baking.
Substitutions
- To replace the sourdough starter, you can use chemical leavening, but the flavor will be different.
- To reduce sugar, you can add 1 tablespoon of honey.
- To replace salt, you can use 1 tablespoon of pepper instead of it.
How to store
This bread should be consumed shortly after being cooked to ensure the best texture and flavor. After baking, the bread can be kept in an airtight container and stored in a refrigerator for up to 3 days.
Can it be frozen?
- It is not recommended to freeze this bread, as the crust may come off and the bread may not bake completely.
- If desired, you can freeze the whole bread in an airtight package and thaw before baking.
What to serve with
- This bread is perfect served with a good breakfast.
- You can serve it with jam or marmalade.
- For a variation, you can include some melted mozzarella cheese in the bread when serving.
Frequently asked questions
How can I make bread without sourdough?
You can use baking powder instead of sourdough starter. Chemical leavening is faster, but the flavor may be different.
What should I do if the bread doesn't rise during the rising time?
If the bread doesn't rise during the proofing time, the temperature of the surface where you are proofing the bread may be too high or too low. Try moving to a more comfortable place.
What happens if I forget to add the salt?
Salt is important to flavor the bread. If you forget to add it, the bread may be tasteless.
