Calling all lovers of sourdough! This easy recipe is a very close alternative to your favourite bread. Learn how to make this bread using instant starter instead.

PREPARATION: 1 - 24 HOURS  |   COOKING: 45 MIN 

 

Equipment

• Mixing bowls
• Plastic wrap or wet towel to cover the bowls
• Spatula and pastry scraper
• Bread proofing baskets or ricotta cheese basket
• Dutch ovens or large heavy-bottomed pots with lids
• Sharp knife or little serrated knife

Ingredients (1 loaf)

Day 1 starter

• Poolish starter 
• 200g bread flour
• 50g rye flour
• 1g dried yeast
• 250ml warm water (20-23° C)

Day 2 dough

• 435g bread flour
• 10g salt
• 8g dried yeast
• 175ml warm water (20-23° C) 
• 1 C home-grown wheat sprout ( it needs to be dried at 100° C for 30min after sprouting)

Method

1. Hand mix Day 1 starter ingredients well. Cover and leave at room temperature for 3-4 hours and then transfer to the fridge for 10-24 hours.

2. Mix water and dried yeast.

3. In a large bowl, mix bread flour, Day 1 starter and salt. Pour in the mixture of water and yeast.

4. Mix well until combined. Keep mixing for 5 min.

5. Add dried home-grown wheat sprouts and mix well until combined.

6. Shape the dough in a round loaf by putting all edges in. Let the dough rest in the bowl and cover for 30 min.

7. After 30min, give them a fold and rest for another 60-90 min until the dough gets enough proof – It is important to proof enough to not have dense compact bread. Look for large air bubbles.

8. Dust some flour on top of bread and score the top 3 to 4 times.

9. Put it in a dutch oven and put the lid on. 

10. Preheat the oven to 240° C and bake for 20 min depending on your oven. Remove the lid and bake another 15-20min until the bottom and top has a nice golden brown colour.