Classic Sourdough Bread Using Active Dry Sourdough Starter

Submit your recipes

INGREDIENTS



BAKING METHOD

PLACE all the ingredients in the mixing bowl.

USE a spiral mixer

MIX at a slow speed for 5 minutes and mix at a fast speed for 2 minutes. 

DOUGH temperature should be at 26°C to 27°C.

PROOF it for 40 to 45  minutes. 

SCALE the dough into 320gm, round them and leave to rest again for a short time 

LENGTHEN the dough roll them in rye flour  

BAKE  at 240ºC to 250ºC under the falling temperature of 230ºC for  35 to 40 minutes

X
popup image
chatimg

Josef Marc
Online

Josef Marc
Hi there 👋

How can I help you?
×
var Page_ValidationActive = false; if (typeof(ValidatorOnLoad) == "function") { ValidatorOnLoad(); } function ValidatorOnSubmit() { if (Page_ValidationActive) { return ValidatorCommonOnSubmit(); } else { return true; } } document.getElementById('RequiredFieldValidator3').dispose = function() { Array.remove(Page_Validators, document.getElementById('RequiredFieldValidator3')); } document.getElementById('RegularExpressionValidator2').dispose = function() { Array.remove(Page_Validators, document.getElementById('RegularExpressionValidator2')); } document.getElementById('RequiredFieldValidator4').dispose = function() { Array.remove(Page_Validators, document.getElementById('RequiredFieldValidator4')); } document.getElementById('RegularExpressionValidator1').dispose = function() { Array.remove(Page_Validators, document.getElementById('RegularExpressionValidator1')); } //]]>