Garden love's fantastic white bread

Ingredients for 1 servings:

• 180 g sourdough (wheat)
• 300 g wheat flour, type 405
• 150 g wheat flour, type 550
• 300 ml buttermilk
• ½ cube of fresh yeast
• 8 g salt

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 10 minutes

with sourdough and buttermilk

Knead the wheat sourdough, buttermilk, crumbled yeast, flour, and salt vigorously for at least 15 minutes until a dough forms. This works very well in the bread baking oven, which I like to use for this purpose. Let the dough rise for about an hour; it should increase in size considerably. Knead again and place in a greased loaf pan. Let it rise for another 1-2 hours; the dough should double in size. Preheat the oven to 240 degrees Celsius (475 degrees Fahrenheit). I use a fan oven and a firebrick as a base. Moisten the bread well, steam the oven, and bake the bread at this temperature for 10 minutes. Use the first 15 minutes to moisten the bread 2-3 times with the pressure sprayer to ensure a good crust. After 10 minutes, reduce the temperature to 170 degrees Celsius (350 degrees Fahrenheit) and bake for about another 40 minutes. Bake without the pan for the last 15 minutes. After baking, remove the bread, moisten it thoroughly, and let it cool on a wire rack. Tip: You can add fried onions, finely chopped olives, dried tomatoes, or any kind of herbs to the dough. It’s also a great addition to a barbecue.