Classic Sourdough Bread Using Active Dry Sourdough Starter

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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

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Josef Marc
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Josef Marc
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