John Myers
Ingredients for 1 servings:
- 500 g wheat flour, Mediterranean (Type 550)
- 145 g sourdough (wheat)
- 10 g yeast
- 10 g salt
- 230 g water
- 1 tsp fennel seeds, ground
- Flour , for the work surface
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 15 minutes
White bread with a light fennel note
Mix all ingredients with the spiral mixer on a food processor for 10 minutes until you have a smooth dough. Cover and let rest for 20 minutes. Shape into a tight ball and let rest, covered, for another 40 minutes. Now shape into an oval on a lightly floured surface, tapering the ends. Cover and let rise for 75 minutes. Preheat oven to 220°C (425°F). I always bake on a baking stone; if you don’t have one, you should definitely heat the baking sheet at the same time. After the bread has finished rising, cut it lengthwise, place it in the oven, and briefly steam it. Bake at the same temperature for 40 minutes.
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