Baking Sourdough Bread by Göran Söderin

Author:Göran Söderin
Language: eng
Format: epub, pdf
Tags: Subject Value
ISBN: 9781628738360
Publisher: Skyhorse Publishing
Published: 2010-01-01T05:00:00+00:00

When the dough is ready, carefully shape into round loaves.

After the loaves have risen for thirty minutes, flour and gently make incisions on top of the loaves before placing them in the oven.

Levain

France’s classic white sourdough bread.

Makes 2 loaves

Day 1

3½ oz (100 g) wheat sourdough starter

1 cup (200 ml) water, room temperature

1¼ cup (150 g) wheat flour

½ cup (50 g) unmixed rye flour (i.e., flour without wheat)

Mix all the ingredients well.

Place the dough in a bowl and cover it with cling wrap. Store it in the refrigerator overnight.

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