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: 45MIN
- 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)
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.
Mix water and dried yeast.
In a large bowl, mix bread flour, Day 1 starter and salt. Pour in the mixture of water and yeast.
Mix well until combined. Keep mixing for 5 min.
Add dried home-grown wheat sprouts and mix well until combined.
Shape the dough in a round loaf by putting all edges in. Let the dough rest in the bowl and cover for 30 min.
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.
Dust some flour on top of bread and score the top 3 to 4 times.
Put it in a dutch oven and put the lid on.
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.