Easiest Way to Cook Delicious Italian bread made ​​with sourdough (homemade). 26 hours of fermentation

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Italian bread made ​​with sourdough (homemade). 26 hours of fermentation. I'll post a sourdough recipe later. Coat the dough in oil, then place rough side down. Transfer dough to a parchment-paper lined sheet pan.

Italian bread made ​​with sourdough (homemade). 26 hours of fermentation If that isn't reason enough to work with sourdough, maybe this chewy, crusty-bottomed Italian bread will help. Make this loaf as-is or stir in chopped garlic and herbs for a delicious addition to any meal. Bread can turn moldy in heat and humidity. You can cook Italian bread made ​​with sourdough (homemade). 26 hours of fermentation using 5 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Italian bread made ​​with sourdough (homemade). 26 hours of fermentation

  1. It’s 200 Grams of sourdough.
  2. It’s 300 Millilitres of milk warm.
  3. Prepare 500 of Grams Flour.
  4. You need 1 Tablespoon of salt.
  5. Prepare 1/2 Tablespoon of Sugar.

The bread will become dry and stale if stored in the fridge. If your bread does become stale you can always use it to make Bread Pudding or even croutons. Score the top of the dough with a serrated knife or bread lame. Cover the dutch oven and slide it back in the oven.

Italian bread made ​​with sourdough (homemade). 26 hours of fermentation step by step

  1. Mix the milk, yeast and sugar..
  2. Incorporate the flour gradually..
  3. Add the salt and knead the dough for 15 minutes..
  4. Let the dough rest for 2 hours..
  5. Remove air from the dough and stretch it to form the bread..
  6. Let the dough rest in the refrigerator for 24 hours (covered with a cloth and flour bottom not to stick).
  7. Bake in the oven (250 Celsius) for 10 minutes and lower the temperature to 200 degrees for 40 minutes..
  8. Leave in the oven (10 or 15 minutes) with the door open to create a crispy crust..
  9. Enjoy!.

How to make long-fermented bread at home. It requires no kneading, and you will need a little yeast or sourdough starter. Use one cup of flour and one cup of water. If you ask me what makes a loaf looking like a typical Italian rustic sourdough, I would say that is the absence of scoring. Quite often loaves are cooked seam-side up, and not seam-side down like in French breads, and the loaves either look whole (with a smooth surface) or they can even show natural cracks.

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