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A classic that we all love! Sourdough is a fermented bread dough containing yeast and lactic acid bacteria. It may not sound particularly appetizing, but it is incredibly flavoursome, stays moist longer than regular bread and – thanks to a special enzyme – is a better source of minerals, especially wholegrain rye sourdough bread. To make sourdough you need flour, water and patience – it takes around five days of regularly feeding the bacteria with flour and water until you have enough dough for a full loaf. If you don't have the patience, then sourdough powder is a practical alternative. While this doesn't have quite the same functional properties as home-made sourdough, it does make the bread significantly more aromatic than other breads.
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sourdough
Starter dough
To bake
How it's done
Sourdough
Place the starter culture in a bowl, combine with the flour and water, cover and leave to rise at room temperature for approx. 8 hrs. or overnight.
Starter dough
Pour the water into the sourdough, mix. Add the flour, knead into a moist dough, cover and leave to rise at room temperature for approx. 30 mins. Combine the salt and water, knead into the dough. Using a food processor, knead for approx. 10 mins. on a low setting, leave to rise again at room temperature for approx. 1½ hrs.
Folding & rising
Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover and leave to rise again at room temperature for approx. 20 mins. Repeat this step three more times.
Cover the dough and leave to rise again at room temperature for approx. 3 hrs.
To bake
Place the cooking pot (incl. lid) in the lower half of a cold oven. Preheat the oven to 240°C. Remove the pot and flour the base of the pot. Separate the dough from the edges using a dough scraper, transfer to the pot, dust with a little flour, score crosswise with a sharp knife, cover and bake for approx. 30 mins. Remove the lid and cook for a further 15 mins. Take the pot out of the oven, remove the bread from the pot, leave to cool on a rack.
| Prepare: | If the lid has a plastic knob, this must be removed. The hole can be covered with aluminium foil. |
|---|
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